Name: Lobster Ravioli in Lemon Butter Sauce: A Decadent Homemade
Ingredients: 2 cups all-purpose flour; 2 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 tablespoon water (as needed); 1 cup cooked lobster meat, chopped finely; 1/2 cup ricotta cheese; 1/4 cup mascarpone cheese; 1 tablespoon Parmesan cheese, grated; 1 teaspoon lemon zest; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh chives, chopped; 1/2 cup unsalted butter; 1 clove garlic, minced; 1/4 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped

Description

If you’re looking to impress your family and friends with a gourmet dish, homemade lobster ravioli in lemon butter sauce is an excellent choice. This dish combines delicate pasta pillows filled with rich, buttery lobster meat and is complemented by a vibrant lemon butter sauce. Whether you’re preparing this for a romantic dinner or a special gathering, this recipe will elevate your culinary skills and tantalize your taste buds

Ingredients

Scale

For the Lobster Ravioli:

2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon water (as needed)

For the Lobster Filling:

1 cup cooked lobster meat, chopped finely
1/2 cup ricotta cheese
1/4 cup mascarpone cheese
1 tablespoon Parmesan cheese, grated
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, chopped

For the Lemon Butter Sauce:

1/2 cup unsalted butter
1 clove garlic, minced
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped

Instructions

1. Make the Pasta Dough

Begin by placing the flour in a mound on a clean surface. Create a well in the center and crack in the eggs. Add olive oil and salt. Gradually mix the ingredients with a fork, then knead for 8–10 minutes until a smooth dough forms. Wrap it in plastic and let it rest for 30 minutes.

2. Prepare the Lobster Filling

In a mixing bowl, combine the chopped lobster, ricotta, mascarpone, Parmesan, lemon zest, garlic powder, salt, black pepper, and chives. Stir well until the mixture is smooth and well incorporated. Set aside.

3. Roll Out the Pasta Dough

Divide the dough into two equal portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets. Make sure the dough is thin enough to create a delicate ravioli texture.

4. Assemble the Ravioli

Place teaspoon-sized portions of lobster filling onto one sheet of pasta, leaving about an inch of space between each. Brush water around each mound of filling. Place the second sheet of pasta over the first, pressing down gently to seal. Use a ravioli cutter or sharp knife to cut out individual ravioli pieces. Ensure the edges are well sealed to prevent leakage.

5. Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 3–4 minutes or until they float to the top. Remove them using a slotted spoon and set aside.

6. Prepare the Lemon Butter Sauce

In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 30 seconds. Stir in the heavy cream, salt, and black pepper. Reduce the heat and add the lemon juice, zest, and Parmesan cheese. Whisk until the sauce thickens slightly. Remove from heat and stir in the fresh parsley.

7. Combine and Serve

Toss the cooked ravioli in the lemon butter sauce, ensuring each piece is well coated. Plate and garnish with additional Parmesan and parsley.