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Fresh Lobster Ravioli with Creamy Tomato sauce

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
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course dinner
Cuisine Italian
Servings 4
Calories 804 kcal

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

Calories: 804kcalCarbohydrates: 71gProtein: 31gFat: 44gSaturated Fat: 19gTrans Fat: 1gCholesterol: 343mgSodium: 1374mgPotassium: 553mgFiber: 4gSugar: 5gVitamin A: 1605IUVitamin C: 21mgCalcium: 293mgIron: 7mg

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.

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