This Lobster Ravioli is divine!
It may seem a little complicated, but it is so worth the effort, and with a little planning it can actually be quite easy.
Here are some planning suggestions for you:
1. Make the tomato sauce the day before
2. Use wonton wrappers in place of making and rolling your pasta
Makes
4 portions
Prep Time:
90 minutes
Cook Time:
45 minutes
Good For:
dinner
Ingredients
Creamy Tomato Pasta Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped fine
- 1 clove of garlic, minced
- 1 – 14.5 ounce can San Marzano tomatoes
- 1 chicken stock cube
- 3/4 cup heavy cream
- Ground pepper and cracked red pepper to taste
Pasta
- 2 ½ cups flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
Lobster Filling
- 3/4 cup cooked chopped lobster meat – about 1 medium-sized lobster
- 1/4 pound cooked chopped shrimp
- Zest from 1 lemon
- 1 teaspoon lemon juice
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh parsley finely chopped
- Fresh ground salt to taste
How to make Lobster Ravioli & Creamy Tomato Sauce
Check out our easy step by step video
Step by Step Instructions Creamy Tomato Sauce
To make your prep time a little easier, you can make this the day before and warm-up before serving
Step 1
Heat the olive oil in a pan and cook the onions and garlic until soft
Step 2
Add the tomatoes, chicken stock cube, and ground pepper to taste
Step 3
Bring to a simmer and cook for 15 minutes with the lid off or until reduced by half
Step 4
Cool and then puree to a smooth sauce in a blender or with an immersion blender
Step 5
Add in the cream and gently heat – do not boil
Step 6
Adjust salt and pepper to taste
Step by Step Instructions Pasta
Step 1
Mix the flour and salt together and make a well in the center
Step 2
Add the eggs and oil into the well
Step 3
Mix until a shaggy dough forms
Step 4
Gather the dough with your hands to form a ball
Step 5
Knead for 10 minutes until smooth and soft
Step 6
Wrap in plastic wrap and let the dough rest for 30 minutes
Step by Step Instructions Lobster Filling
Step 1
Combine the shrimp, lobster, lemon zest, lemon juice, ricotta cheese, and parsley and mix well
Step 2
Taste and add in salt if needed
Step by Step Instructions Assembly
Step 1
Roll your pasta dough into lasagna sheets
Step 2
With a ravioli cutter, make marks along the lasagna sheet to use as a guide for your filling
Step 3
Place 1 tablespoon of filling into each ravioli outline
Step 4
Brush around the filling with water to moisten and then place a second sheet over the filling, pressing down to remove any air bubbles and to seal the edges
Step 5
Use your ravioli cutter to cut out each ravioli piece
Step 6
Remove the excess pasta dough and repeat the process with the remaining filling and pasta dough
Step 8
Bring a large pot of salted water to a boil, and in small batches, gently simmer the ravioli for 2 minutes or until they float then remove with a slotted spoon and serve with the creamy tomato sauce
TIP
Be sure to keep the ravioli covered as you work to prevent them from drying out
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Fresh Lobster Ravioli with Creamy Tomato sauce
Ingredients
Creamy Tomato Pasta Sauce
- 2 tablespoons olive oil
- 1 small onion chopped fine
- 1 clove of garlic minced
- 1 - 14.5 ounce can San Marzano tomatoes
- 1 chicken stock cube
- 3/4 cup heavy cream
- Ground pepper and cracked red pepper to taste
Pasta
- 2 ½ cups flour
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
Lobster Filling
- 3/4 cup cooked chopped lobster meat - about 1 medium-sized lobster
- 1/4 pound cooked chopped shrimp
- Zest from 1 lemon
- 1 teaspoon lemon juice
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh parsley finely chopped
- Fresh ground salt to taste
Instructions
Creamy Tomato Pasta Sauce
- Heat the olive oil in a pan and cook the onions and garlic until soft
- Add the tomatoes, chicken stock cube and ground pepper to taste
- Bring to a simmer and cook for 15 minutes with the lid off or until reduced by half
- Cool and then puree to a smooth sauce in a blender or with an immersion blender
- Add in the cream and gently heat - do not boil
- Adjust salt and pepper to taste
Pasta
- Mix the flour and salt together and make a well in the centre
- Add the eggs and oil into the well
- Mix until a shaggy dough forms
- Gather the dough with your hands to form a ball
- Knead for 10 minutes until smooth and soft
- Wrap in plastic wrap and let the dough rest for 30 minutes
Lobster Filling
- Combine the shrimp, lobster, lemon zest, lemon juice, ricotta cheese, and parsley and mix well and add salt to taste
Assembly
- Roll your pasta dough into lasagna sheets
- With a ravioli cutter, make marks along the lasagna sheet to use as a guide for your filling
- Place 1 tablespoon of filling into each ravioli outline
- Brush around the filling with water to moisten and then place a second sheet over the filling, pressing down to remove any air bubbles and to seal the edges
- Use your ravioli cutter to cut out each ravioli piece
- Remove the excess pasta dough and repeat the process with the remaining filling and pasta dough
- Bring a large pot of salted water to a boil, and in small batches, gently simmer the ravioli for 2 minutes or until they float then remove with a slotted spoon and serve with the creamy tomato sauce
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
