Lobster Ravioli: Ultimate Indulgence
Lobster ravioli: master this luxurious dish with a rich brown butter filling and creamy tomato sauce. Perfect for a special dinner, surprisingly simple to prepare.
Ingredients
- 3 lobster tails
- 1/4 pound uncooked shrimp, peeled and deveined
- 1 stick (1/2 cup) salted butter
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes, more or less to your taste
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon juice + lemon zest
- 1/2 teaspoon kosher salt and pepper
- 1 cup (8 ounces) whole milk ricotta cheese
- 1 pound fresh pasta dough or 40 wonton wrappers
Instructions
- To make the ravioli: Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.
- In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.
- Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method.
- Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.
- Divide the ravioli among bowls and EAT and ENJOY!
Notes
- Don't overcrowd the pot when boiling the ravioli; cook in batches to ensure they cook evenly and don't stick.
- For perfectly cooked seafood, ensure the internal temperature reaches 145°F (63°C) for lobster and shrimp before chopping.
- If using wonton wrappers, brush the edges lightly with water to ensure a tight seal and prevent the filling from leaking during cooking.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly cooked seafood, ensure the internal temperature reaches 145°F (63°C) for lobster and shrimp before chopping.
- If using wonton wrappers, brush the edges lightly with water to ensure a tight seal and prevent the filling from leaking during cooking.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.