Lobster Ravioli with Lemon Cream Sauce
strawberries
I made homemade lobster raviolis last night and my husband loved this dish. He also loves that I started this blog because now he doesn’t have to wait until I’m hosting a dinner party to enjoy all these wonderful dishes. Also, after I’ve taken my food photo shots he always has a beautiful place set at the table!
Recipe
Serves 4
Ravioli Dough
3 cups flour
4 large eggs, room temperature
2 teaspoon olive oil
pinch of salt
1-2 tablespoons of water
Egg wash (1 egg, lightly beaten)
In a mixing bowl using a hook attachment, add the flour and the eggs and mix. Add the olive oil, salt and water and continue mixing until a large ball has formed. Lower speed and let knead for 4-5 minutes. Separate into 2 balls, cover with plastic wrap and let sit for 20 minutes. Mix egg wash and set aside.
On a floured board roll dough until thin. (If you have a pasta machine it’s much easier). cut rolled pasta into 4 inch wide strips.
Lobster Filling
1 pound fresh or frozen lobster tails, thawed
4 teaspoons salt, divided
1 teaspoon olive oil
1 teaspoon unsalted butter
1/2 shallot, minced
1/2 cup whole milk ricotta cheese
1 teaspoon fresh lemon juice
3 tablespoons Parmesan cheese, grated
Salt and fresh ground pepper to taste
Fill a large pot halfway with water and bring to a boil, add 2 teaspoons of salt to the water then add the lobster tails and cook until done (1 minute per ounce). Remove the lobsters from the water and let cool. Remove shells, dice (1/4-inch) and place lobster meat in a medium bowl.
In a saute pan heat the olive oil and butter, add the shallots and cook 3-4 minutes. Remove from heat to cool. Once cool, add to the lobster meat then add the ricotta cheese, lemon juice, Parmesan cheese and salt and pepper to taste.
Spoon a tablespoon of filling on the pasta dough 3 inches apart, brush egg wash between filling and on edges, lay another pasta dough strip on top and using a ravioli cutter cut around filling to desired shape (square or round).
Fill a large pot with water and bring to a boil, add salt and 6-8 raviolis and cook 7-9 minutes (cooking time will depend on how thin the pasta was rolled out), continue with the remaining raviolis in batches.
Lemon Cream Sauce
1 tablespoon olive oil
2 tablespoon unsalted butter
1 clove of garlic, finely chopped
1 small shallot, finely chopped
1/2 cup white wine
3 lemon slices
1 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and fresh ground pepper to taste
Garnish: Fresh lemon zest, shaved Parmesan cheese.
In a saute pan heat the olive oil and butter. Add the garlic and shallot and cook for 2-3 minutes. Add the wine and reduce by half. Add the lemon slices and cook for another 1-2 minutes then add the heavy cream and Parmesan cheese. Simmer for 10-15 minutes and season with salt and pepper to taste. pour over cooked raviolis and garnish with fresh lemon zest and shaved Parmesan cheese.
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Hello Karen,
Tried this yesterday but substitued a few things it came out great.
First no heavy cream.. I did milk, flour and sour cream and whisked it together. The tang from the sour cream really was nice. Next, used copped shrimp that had been in garlic and oil before i flashed it and put off to the side and when the sauce was simmering I added the shrimp. I did the same thing with a little bacon. I also added mushrooms (chopped for a little more earthly taste) No Lemons in the house either so it just used that lemon juice that comes in plastic lemon thing. Lastly i added just a little red sauce to the mix to give it sort of a lobster bisque looking sauce. Used Regiano for the parm.. only thing I cook with. Oh.. I also added a little spice we call “dry range” rub which is essentially finely ground chipotle pepper.. just a little will do ya.. it was awesome… Thanks for the receipe I will send you a photo if you want to see how it ended up.. – Pete, Twinsburg, Ohio
Thanks for trying the recipe and it’s always great to be creative and change things up especially using ingredients that you already have.
Karen, I made your ravioli and sauce exactly as you specified. It was excellent and the perfect accompanyment to the ravioli. The hint of citrus in the sauce is just right and our dinner guests were suitably impressed. I have no idea what Pete was trying to make but it’s nothing resembling the intent of your recipe – I would not change a thing! Thanks for a winner!
(BTW, you were very civil in your reply to Pete
Tony
I plan on trying your recipe this weekend. The recipe sounds delicious. However, I need to clarify one part of the lemon cream sauce recipe…what do you mean by 3 lemon slices?
Thanks,
Rachel
Hi Rachel,
For the lemon slices that I add to my sauce I take a lemon and slice (1/4-inch) a few slices of lemon and cook in the sauce, remove from sauce before serving.
Please let me know how it comes out. Thanks for checking out my blog
-Karen
Can’t wait to try this! It sounds dee-lish!! I love that it’s not another tomato based sauce. I get heartburn easily when I eat tomatoes, so this sounds refreshing! Thanks again for sharing!