Creamy Lobster Ravioli with Lemon Butter
Luxurious homemade lobster ravioli with a silky lemon butter sauce, perfect for special dinners.
Equipment
- Mixing bowls
- Pasta roller or rolling pin
- Skillet
- Slotted spoon
Ingredients
Ravioli Dough
- 2 cups all-purpose flour
- 3 eggs large
- 1 tsp olive oil
- pinch salt
Lobster Filling
- 1 lb cooked lobster meat chopped
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tsp parsley finely chopped
- to taste salt and pepper
Lemon Butter Sauce
- 0.5 cup unsalted butter
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
- 1 clove garlic minced
- 2 tbsp parsley chopped
- to taste salt and pepper
Instructions
- On a clean countertop, mound flour and create a well. Crack eggs into well, add olive oil and salt.
- Mix flour into eggs gradually until dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.
- Chop cooked lobster meat. Mix with ricotta, Parmesan, lemon zest, parsley, and seasoning.
- Roll dough into thin sheets. Place teaspoon-sized dollops of filling on sheet, brush edges with water, and cover with another sheet.
- Press to seal and cut into desired shapes. Ensure edges are tightly sealed.
- Boil salted water. Cook ravioli 3–4 minutes or until floating. Remove with slotted spoon.
- Melt butter in skillet. Add garlic, lemon juice, lemon zest, parsley, salt, and pepper. Toss cooked ravioli in sauce.
- Plate ravioli, drizzle extra sauce, garnish, and serve immediately.
Notes
Can make ravioli ahead and freeze before cooking.