Description
Delicate ravioli filled with succulent lobster and a creamy, rich filling, all dressed in a flavorful butter sauce. An indulgent, gourmet dish that’s perfect for special occasions or a treat-yourself dinner!
Ingredients
For the Lobster Ravioli:
- 1 lb fresh lobster meat (cooked, diced)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 package fresh or frozen ravioli (store-bought or homemade)
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/4 cup chicken broth (or vegetable broth)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Fresh lemon wedges (optional, for serving)
Instructions
Begin by preparing the lobster filling for the ravioli. If you’re using whole lobster, cook the lobster by steaming or boiling it until it’s bright red and fully cooked (about 8-10 minutes for whole lobster). Once cooked, allow the lobster to cool slightly, then crack the shells and remove the meat. Dice the lobster meat into small pieces.
In a mixing bowl, combine the diced lobster meat, ricotta cheese, grated Parmesan cheese, egg yolk, lemon juice, and a pinch of salt and pepper. Mix until everything is well incorporated. The egg yolk helps bind the ingredients together while adding richness to the filling. Taste the filling and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
If you’re using store-bought ravioli, skip to the next step. If you’re making homemade ravioli, roll out the pasta dough on a floured surface and cut it into squares or circles. Place a small spoonful of the lobster filling in the center of each piece of dough. Brush the edges with water, then top with another piece of dough. Press down on the edges to seal the ravioli tightly. You can use a fork to crimp the edges for a decorative touch.
Once all the ravioli are prepared, set them aside while you prepare the garlic butter sauce.
Bring a large pot of salted water to a boil. Once the water is boiling, carefully drop the ravioli in and cook for about 2-4 minutes or until they float to the surface and are cooked through. Be sure not to overcrowd the pot, as this can cause the ravioli to stick together.
Using a slotted spoon or tongs, remove the ravioli from the water and set them aside on a plate, ensuring that they don’t stick together.
While the ravioli are cooking, start making the garlic butter sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and golden brown. Be careful not to burn the garlic, as it can turn bitter.
Next, pour in the dry white wine (if using), and let it simmer for 2-3 minutes, allowing the wine to reduce by half. The wine adds depth and a slight acidity to balance out the richness of the butter.
Add the chicken broth, red pepper flakes (if using), and season with salt and pepper. Let the sauce simmer for an additional 2-3 minutes to allow the flavors to meld together.
Once the garlic butter sauce is ready, carefully add the cooked ravioli to the skillet. Gently toss the ravioli in the sauce, making sure they are evenly coated with the rich, buttery goodness. Allow the ravioli to heat through in the sauce for about 1-2 minutes.
Once the ravioli are well coated in the garlic butter sauce, transfer them to serving plates. Drizzle any remaining sauce over the top and garnish with fresh chopped parsley and a squeeze of lemon juice for brightness. Serve immediately, optionally with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 25-30g
- Carbohydrates: 40-45g
- Protein: 18-20g