When you're looking for something special to celebrate an occasion or just because you deserve it, try these luscious lobster ravioli. I make them with a combination of lobster and snow crab, just to cut the expense a little, but you can certainly make them with all lobster. The yield will vary depending on the size and shape of your ravioli. Using the heart stamp, which is 3.25 x 3.5-inches, I was able to fill 24 ravioli with some dough left over. I've included the recipe for the White Wine and Butter Sauce I used but you use any sauce that you prefer. Here's a link to our sauce recipes.
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
2 tablespoons olive oil
2 (5-6 ounce each) cold-water lobster tails
1 cluster of snow crab claws (about 8 ounces)
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup minced shallots
1 tablespoon chopped fresh parsley
Salt and pepper
8 ounces ricotta
To make the dough:
Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with a fork until the flour begins to clump together. Add a little water if the dough is too dry to come together. When the mixture becomes too hard to stir with a fork, use your hands. Knead dough in the bowl or on a lightly floured board until it is smooth. Form the dough into a ball, cover with plastic or a cloth, and let it rest for about 30 minutes.
To make the filling:
While the dough is resting, bring a large pot of salted water to a boil. Add the lobster tails to the water and cook 6-7 minutes. Remove the lobster tails with tongs and let cool before using kitchen shears to cut the shell off. Chop up the lobster meat and transfer to a large mixing bowl. Remove the snow crab from the shells and coarsely chop. Add the crab to the mixing bowl.
Heat the olive oil in a skillet over medium heat. Add the garlic and shallots. Cook for only 1-2 minutes to tenderize; remove from the heat. Stir in the parsley and season with salt and pepper. Add the mixture to the mixing bowl with the lobster and crab meat and stir in the ricotta cheese; mix well to combine. Set aside.
To make the ravioli:
Lightly sprinkle your work surface with flour. Work with one-quarter of the dough at a time; keep the rest covered while you work. Use your favorite method for rolling out the dough. For ravioli the dough should always be very thin, to where you can see your hand pretty clearly through the pasta sheet. If you are using a pasta machine, the setting should be no lower than the #6 setting but if you're able to get to 7 or 8 without the pasta sheets breaking, that's even better. Follow the directions for How to Form Ravioli. For the heart-shaped ravioli, I used a heart-shaped ravioli stamp but you can make them any shape you prefer.
White Wine and Butter Sauce:
(Makes enough sauce for 12 to 18 ravioli)
4 tablespoons unsalted butter, divided
1 tablespoon finely chopped shallot
2 garlic cloves, minced
1 tablespoon flour
Salt and pepper
1 cup dry white wine
2 teaspoons fresh thyme leaves (optional)
To make the sauce:
Melt 1 tablespoon of the butter in a saucepan over medium-high heat.
Add the shallot; sauté for 2-3 minutes until tender. Add the garlic; sauté for 1 more minute. Stir in the flour and season with salt and pepper.
Continue cooking and stirring until the flour just begins to get a little golden.
Add the wine; stir until the sauce thickens. Reduce the heat and simmer the sauce for 2-3 minutes. Stir in the remaining butter, one tablespoon at a time.
Stir in the thyme; check the seasoning. Pour over cooked ravioli.
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Cook the ravioli for 2-3 minutes in boiling salted water and serve with your favorite sauce.
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