Lobster Ravioli with Lemon Cream Sauce

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Lobster Ravioli with Lemon Cream Sauce
Lobster Ravioli with Lemon Cream Sauce

If you are looking for a date night meal to impress your favorite person, then look no further! This Lobster Ravioli is made from scratch and is accompanied by an amazing Lemon Cream Sauce!

Homemade Ravioli

We are big advocates of making pasta from scratch. The process can be so therapeutic and a fun activity for a couple or family to do together. Our Multipurpose Pasta Dough recipe is our go-to for homemade ravioli. The pasta dough ends up being so silky and luscious because of the addition of eggs, milk and butter. Check out our Homemade Pasta post for information and a video on making the pasta dough.

Lobster Ravioli Filling

Lobsters are eaten throughout the world and have been for over a thousand years. There have been periods of time when lobster was considered peasant food or livestock food all the way to being an expensive delicacy. Right now, the latter is very true, as high demand has driven lobster prices up again.

Despite the price, lobster is a delight and has such a unique and rich taste. And with our deep love for pasta, we knew a lobster pasta dish belonged on our blog!

Since lobster can stand on its own quite well, the filling is rather simple. There are a few complementary ingredients, namely chives, coriander, and lemon zest, that help the ricotta and lobster filling shine. A nice ravioli is the preferred pasta shape for us because the filling to pasta ratio works well here.

Can I use shrimp instead?

If you don’t want to drop a pretty penny on lobster for this dish, you can use shrimp instead and you will still love the result! It will of course take on more of a shrimp-y taste, but if you love shrimp like we do, then this is not a problem at all.

Homemade ravioli
Homemade Ravioli

Shaping Ravioli

Ravioli isn’t too challenging to make or master. You will first start with rolling out your pasta dough into sheets. We have a roller attachment for our stand mixer that makes our lives easier, but you can of course just use a rolling pin and roll the dough into thin sheets. Or a more affordable option is the hand crank pasta roller which works great too! Once you have your sheets, you can make your ravioli.

To make the ravioli, lay your pasta sheet flat on a lightly floured work surface. To prevent your dough from drying out too much, we prefer to roll out one sheet at a time and make the ravioli before rolling out another sheet.

Next we add about 1 tbsp of the Lobster Ravioli filling about 3 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter or a knife to cut your sheet into 3 x 3 inch squares (7.5×7.5 cm), then set the ravioli aside on a parchment-lined and lightly flour-dusted baking sheet.

Lemon Cream Sauce for Lobster Ravioli
Lemon Cream Sauce for Lobster Ravioli

Lemon Cream Sauce

We put a high value on sauces no matter what the dish, and this is no exception!

This is a cream sauce thickened by reduction. That means it will take some time to become perfect, but the wait is worth it!

Any lobster stock, bouillon, or broth that you enjoy will work for the sauce. We use a concentrated liquid lobster base that happens to have salt in it, so there is no salt necessary in our sauce. As always, when the sauce reaches its perfect reduced stage, taste for seasoning. This rich sauce really makes the ravioli shine, and we are sure you’ll love it too!

Garnishes for the Lobster Ravioli

As for garnishes, think along the lines of what is in the components of the dish, and you can’t go wrong. Parsley, chives, and lemon zest are additions that can be considered. If you want a bit of spice, chili oil or red pepper flakes are also nice.

We did not use additional cheese (such as Parmesan) since it is a seafood dish. Some will say NEVER use Parmesan or a similar cheese when serving seafood. We disagree, as it has its place, but we just chose not to here since the creamy sauce stands on its own for richness. If you want to use a hard cheese it will not detract at all from the dish.

Enjoy!

We hope you enjoy this recipe for Lobster Ravioli with Lemon Cream Sauce. If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!

Lobster Ravioli with Lemon Cream Sauce
Lobster Ravioli with Lemon Cream Sauce
Recipe developed in collaboration with Chef Vanessa Wilson-Watson

Looking for more pasta recipes? Check these out!

Lobster Ravioli with Lemon Cream Sauce

5 from 1 vote
Recipe by Mark, Angela and Vanessa Wilson-Watson Course: DinnerCuisine: ItalianDifficulty: Moderate
Servings

4

servings
Prep time

1

hour 
Cooking time

40

minutes
Total time

1

hour 

40

minutes

This recipe makes about 20 (3×3 inch) ravioli

Ingredients

  • 1 recipe Multipurpose Pasta dough

  • For the Filling
  • ½ lb cooked lobster meat (about 1 lb of lobster tails recommended, or 2-lb whole lobster)

  • 1/2 tsp salt

  • 1/2 cup ricotta

  • Zest of 1/2 lemon

  • 1 egg white

  • 2 tsp chopped chives

  • ¼ tsp ground coriander

  • For the Sauce
  • 1 small shallot – fine dice (20g)

  • 2 tsp olive oil

  • ⅓ cup (80 ml) dry white wine

  • 1 1 1/2 cups (350 ml) lobster stock (see note)

  • 1 1 1/2 cups (350 ml) heavy whipping cream

  • ⅛ tsp cracked white pepper

  • Juice of 1 lemon

  • ¼ cup of finely chopped parsley (15-20g)

Directions

  • Make the Multipurpose Pasta Dough
  • Follow the instructions to make one recipe of pasta dough HERE. The pasta dough will need to rest in the fridge for 30 minutes before you roll it out into sheets for the ravioli. While your pasta dough is resting, prepare the filling. The dough can be made several hours and up to one day in advance, if needed.
  • Prepare the Filling
  • If using lobster tails (recommended), cook the lobster tails for about 5-6 minutes in boiling water (the larger the tail, the longer it will take). Remove the lobster tails from the water and put them in an ice bath so they stop cooking and are cool enough to handle, then use kitchen scissors to cut along the back of the shell to remove the meat.
  • Chop the lobster meat into smaller pieces, then add it to a food processor with the rest of the ingredients under the Filling ingredient section. Pulse thoroughly until all ingredients are combined but still have a little bit of texture.
  • Place the filling into a piping bag if you have one, or scoop it into a bowl, cover and refrigerate until ready to use. The filling can be made several hours or up to one day in advance, if needed.
  • Make the Ravioli
  • Remove the pasta dough from the refrigerator and let it sit at room temperature for a few minutes. Next, unwrap and knead on a lightly floured surface for a few minutes
    by hand. Cut the dough into manageable pieces about the size of the palm of your hand.
    Press each piece on a flat surface with your hands to flatten it to about 1⁄4 inch (6 mm) thick (cover the pieces you aren’t rolling yet in plastic wrap).
  • Run each piece through a pasta roller starting with the widest setting. Fold the sheet in half and run through on the widest setting a total of three times. If it gets too wide you can
    fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again.
  • Run it through the next lowest setting two more times, folding in between.
    Then run the sheet through once at the next lowest setting and continue until your desired
    thickness is achieved. We typically roll it to the 5th lowest setting for ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer.
    Lay your pasta sheet on a flat surface dusted with flour to fill and cut your ravioli. To prevent the dough from drying out too much, we prefer to roll out one sheet at a time and make the ravioli from each sheet before rolling out another sheet.
  • Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really
    put some muscle into it. You want to roll the sheet out until you can see the light through it
    when you hold it up.
  • Next add 1 tbsp scoops of the Lobster Ravioli filling about 3 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops by bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter or a knife to cut your sheet into 3 x 3 inch squares (7.5×7.5 cm), then set the ravioli aside on a parchment-lined and lightly flour-dusted baking sheet. You should be able to get 4-6 ravioli from each quarter segment of the dough.
  • Prepare the Sauce
  • Heat the olive oil over medium heat. Add the shallots and gently cook for a few minutes until the shallots have softened. Add the wine to deglaze and cook until there is only about a tablespoon of liquid left in the pan (approximately 5-8 minutes).
  • Add the cream and lobster stock and increase heat to medium-high. Bring to a boil turn the heat to medium-low and continue to simmer until the sauce has reduce by ½ (approximately 20-30 minutes).
  • Once reduced, add the lemon juice and taste for salt. Adjust seasoning if needed.
  • When the sauce is at your desired consistency lower the heat to keep warm while you cook the ravioi. Add chopped parsley into sauce right before serving.
  • Finish the Dish
  • Bring a large pot of water to a boil over high heat and add about a quarter cup of kosher salt. The water should taste like the ocean.
  • Once boiling, reduce the heat slightly to medium-high and add your ravioli (you don’t want the water boiling too much as it may break the delicate ravioli – you are looking for a medium bubble). Cook the ravioli until the desired texture, around 4-5 mins.
  • To serve, place some of the sauce onto the bottom of each bowl/plate. Remove the ravioli from the water with a slotted spoon or a spider and place 5-6 on top of the sauce. Drizzle additional sauce over the top and garnish with parsley and/or chives and lemon zest.

Notes

  • We use lobster bouillon base since lobster stock can sometimes be a challenge to find and/or make. If using bouillon, follow directions on the container to make 1.5 cups of stock. Alternatively, use fish or seafood stock if lobster stock is unaccessible.
  • If cooking a whole lobster, you will want to boil for 9-10 minutes for a 2-lb lobster. Here’s a tip on lobster cooking in boiling water – 6-7 minutes for the first pound, +3 minutes for each pound thereafter. Then into an ice bath to stop the cooking or serve immediately. So, a 5-lb whole lobster will take 18-19 minutes.

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