Lobster Ravioli

The silky white wine butter glaze that coats the creamy lobster ravioli is delicious! If you want to try a restaurant-quality meal for date night, this will be your new favourite!

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Lobster Ravioli

Yield 4

Author Kirsten Deneka

Prep time

1 Hour

Cook time

25 Min

Total time

1 H & 25 M

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Ingredients

Pasta:

• 2 cups all-purpose flour
• 2 eggs
• 6 yolks
• 1 tbsp olive oil

Lobster filling:

• 3 lobster tails
• 4 oz cream cheese
• 2 tbsp melted butter
• 1 clove grated garlic
• 1 tsp lemon juice
• 2 tbsp fresh herbs (chives, dill)
• Salt & Pepper to taste

White wine butter sauce:

• 1/4 cup butter
• 1 shallot
• 1/2 cup white wine
• 1/2 tsp turmeric (for colour)
• 3/4 cup vegetable broth
• 1/4 cup pasta water
• 2 tbsp freshly grated pecorino romano
• Salt & pepper to taste
• 1/4 cup sliced sundried tomatoes
• Chives for garnish

Instructions

To prepare pasta:

1. Add flour to a work surface and create a well in the center. Add eggs, yolks and oil and use a fork to slowly incorporate the flour.
2. Eventually a sticky dough will form and you can begin to work the dough with your hands. When the dough is pliable, knead the dough for about 5-10 minutes or until a smooth ball forms. Poke the dough and if it springs back, it's ready. Wrap in plastic wrap and set aside for 30 minutes.
3. When ready to assemble, section the dough into 4 equal parts. Use a pasta attachment or rolling pin to roll out the dough to the desired thinness. (I used up to setting 7 on the kitchenaid pasta attachment)
4. Split the sections into about 3-inch strips and brush with leftover egg white or water. (See video)
5. Pipe a small line of filling and leave space for the next line of filling.
6. Fold the dough over twice to create a long ravioli and use a ravioli cutter to remove excess.
7. Sprinkle with flour to prevent them from sticking.
8. Boil in salted water for about 1-2 minutes. The ravioli will finish cooking in the sauce. (Save 1/4 cup pasta water for the sauce.)

For filling:

1. Place the lobster tails in a shallow pan with a thin layer of water.
2. Place on medium heat and when the water begins to simmer, let the tails cook for 2-3 minutes or until they turn bright red. Remove and allow to cool.
3. Remove the shells and dice up the lobster meat and add to a bowl.
4. Add the rest of the ingredients, mix to combine and add to a piping bag.

For sauce:

1. Melt butter in a pan on medium heat and add the diced shallot. Saute until the shallot is translucent. Add the turmeric and mix.
2. Add white wine to deglaze and allow to cook out for 2-3 minutes.
3. Add broth and stir. Allow to come to a simmer.
4. Add ravioli back into the sauce and allow them to simmer on medium-low until the sauce thickens slightly. Add the pecorino and stir.
5. Serve immediately, garish with chives and enjoy :)

Recommended Products

KitchenAid 3-Piece Pasta Roller & Cutter Set

Tramontina Fry Pan Stainless Steel Tri-Ply Clad 10-Inch

Norpro Grip-Ez Pastry and Ravioli Wheel

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Seafood, Pasta, Ravioli

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