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Lobster Ravioli in Lemon Butter Sauce

Homemade pasta pillows filled with succulent lobster meat and ricotta, served in a glossy, tangy lemon garlic butter sauce.
Print Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta Dough
  • 2 cups 00 flour or all-purpose
  • 3 eggs large
  • 1 tsp olive oil
  • 0.5 tsp salt
Lobster Filling
  • 2 lobster tails steamed and chopped
  • 1 cup ricotta cheese drained
  • 0.25 cup mascarpone
  • 0.25 cup parmesan cheese grated
  • 1 tbsp fresh chives chopped
  • 1 tsp lemon zest
Lemon Butter Sauce
  • 0.5 cup unsalted butter cold, cubed
  • 1 shallot minced
  • 2 cloves garlic minced
  • 0.25 cup white wine dry
  • 2 tbsp lemon juice fresh
  • 2 tbsp heavy cream

Equipment

  • Pasta Machine or Rolling Pin
  • Large skillet
  • Pot
  • Round Cutter

Method
 

  1. Make the dough: Mix flour and eggs, knead for 10 minutes until smooth. Rest for 30 minutes.
  2. Prepare filling: Mix chopped lobster meat with ricotta, mascarpone, parmesan, herbs, and lemon zest.
  3. Roll out pasta sheets. Place dollops of filling on one sheet, brush edges with water, and cover with second sheet. Seal and cut into rounds.
  4. Make sauce: Sauté shallots and garlic in a skillet. Add wine and reduce by half.
  5. Reduce heat to low. Whisk in cream and lemon juice. Slowly whisk in cold butter cubes until emulsified.
  6. Boil ravioli in salted water for 3-4 minutes until they float.
  7. Transfer ravioli to the sauce, toss gently to coat, and serve immediately with fresh herbs.

Notes

Ensure your ricotta is well-drained to prevent the filling from becoming watery and making the pasta soggy.