Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - our Lobster Ravioli is exactly that magical creation! Packed with succulent lobster meat, creamy ricotta, and nestled in delicate pasta pockets, this recipe brings the sophistication of fine Italian cuisine right to your dining table. Whether you're looking to impress a special someone or treat yourself to a gourmet meal, these homemade ravioli will transport you to the coastal regions of Italy with every single bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb lobster meat, cooked and chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/4 cup fresh basil, chopped
Instructions
- Begin by preparing the lobster ravioli filling. In a mixing bowl, combine the cooked and chopped lobster meat, ricotta cheese, grated Parmesan cheese, and the egg. Season the mixture with salt and pepper to taste. Mix everything together until well combined and set aside.
- Next, prepare the sauce. Heat the olive oil in a medium saucepan over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
- Add the can of diced tomatoes (with their juice) to the saucepan. Stir to combine with the garlic and olive oil. Allow the mixture to simmer for about 10 minutes, stirring occasionally. This will help the flavors meld together.
- While the sauce is simmering, bring a large pot of salted water to a boil. This will be used to cook the ravioli later.
- Once the sauce has simmered for 10 minutes, stir in the chopped fresh basil. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary. Keep the sauce warm over low heat while you prepare the ravioli.
- To assemble the ravioli, take a sheet of pasta dough (homemade or store-bought) and lay it flat on a lightly floured surface. Place small mounds of the lobster filling (about 1 teaspoon each) spaced evenly along one half of the dough.
- Fold the other half of the pasta dough over the filling to create a pocket. Press down around each mound of filling to seal the ravioli, ensuring there are no air pockets. Use a knife or a pasta cutter to cut the ravioli apart, and then press the edges with a fork to ensure they are sealed properly.
- Once all the ravioli are assembled, carefully drop them into the boiling salted water. Cook for about 3-4 minutes, or until they float to the surface and are tender. Be sure not to overcrowd the pot; you may need to cook them in batches.
- Using a slotted spoon, gently remove the cooked ravioli from the water and transfer them to a serving dish. Spoon the warm tomato basil sauce over the ravioli, ensuring they are well coated.
- Garnish with additional fresh basil and grated Parmesan cheese if desired. Serve immediately and enjoy your delicious lobster ravioli with sauce!
Tips
- Use fresh, high-quality lobster meat for the best flavor and texture.
- Make sure to seal ravioli edges completely to prevent filling from leaking during cooking.
- Don't overcrowd the pot when boiling ravioli - cook in batches for even cooking.
- If using store-bought pasta sheets, dust with flour to prevent sticking.
- For extra richness, consider adding a splash of white wine to your tomato sauce.
- Fresh basil makes a significant difference - use it generously for bright, aromatic flavor.
- Test one ravioli first to ensure perfect cooking time and seasoning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 180mg