Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.
As I said in my original
spinach and cheese ravioli post, our family loves the group project of making ravioli. The joint effort produces more ravioli much faster which helps us not feel so bad when they are eaten even more quickly. And they do disappear quickly.
I was on my own making these lemon ricotta lobster ravioli so I decided to pare down the ingredients for the pasta dough and make just enough for about 24 ravioli, a manageable amount and still more that my husband and I could eat at one sitting. It’s always nice to have some leftovers of a nice dish and I can assure you, this is indeed a Very Nice Dish.
Lemon Ricotta Lobster Ravioli
You can serve this with your favorite sauce, but one caveat: Choose one that will complement and not overwhelm the flavors in your filling. We want that lobster to shine! I’ve included the ingredient list and instructions for my garlic browned butter wine sauce, in case you’d like to try it as well. It’s not the prettiest color but, oh, the flavor! So good. For the lobster meat, I used two lobster tails (8 1/4 oz or 230g total weight) and steamed them for about 7 minutes until internal temp reached 160°F or 71°C.
Ingredients
For the pasta dough:
1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)
1 egg
1 egg yolk (save white for filling)
2 teaspoons olive oil or salad oil
1/2 teaspoon fine sea salt
For the ravioli filling:
4 oz or 112g cooked lobster meat, chopped
1 large clove garlic, minced
1/2 cup or 125g whole milk ricotta cheese
1 egg white
Zest of 1 lemon
1 sprig Italian parsley, just leaves, chopped finely, plus extra for garnish, if desired
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the garlic brown butter wine sauce (optional):
3 tablespoons butter
1 clove garlic, sliced as thinly as possible
2 tablespoons flour
1/4 cup or 60ml dry white wine
1 cup or 240ml lobster or seafood stock (from a cube is fine – I used shrimp)
1/2 teaspoon salt
Method
In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.
Using a wooden spoon or a Danish dough whisk, stir in enough of remaining flour to make a soft dough.
Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you are making this ahead of time.)
While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. Mix all the ingredients together well in a mixing bowl. Set aside.
Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.
Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my
original ravioli post to see my roller in action.
Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.
Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.
Use a pastry brush to wet the pasta on the plaque between the spoons of filling.
Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.
Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.
Trim the ravioli around the edges and cut them apart.
Set them aside on a plate lined with cling film that has been well floured.
Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.
The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.
I re-rolled the scraps that were cut off and just made a few noodles with them so they didn't go to waste. I cooked those a different night to add to a veggie stir-fry.
If you are making my garlic brown butter wine sauce, now’s the time. If not prepare your own sauce.
Cook the butter over a medium heat, watching it carefully and stirring occasionally until it turns a nutty caramel color.
Add in the sliced garlic and cook stirring for about 15-20 seconds.
Immediately whisk in the flour until it's incorporated into the butter.
Slowly pour in the wine and stock and whisk until creamy. Cook over a medium heat until the sauce reduces slightly and thickens.
Add the salt and stir well. Keep warm until the ravioli are cooked.
To cook the ravioli, boil water with salt and a little olive oil in a large pot, as you would for regular pasta, and lower the ravioli in gently a few at a time. Stir gently so they don’t stick to each other or the bottom of the pot. They only take a few minutes to cook.
Remove with a slotted spoon and tap it gently on a folded paper towel to get rid of most of the water.
Serve with the sauce of your choice or my garlic brown butter wine sauce. Spoon over the ravioli to serve.
Garnish with chopped parsley, if desired.
It’s Fish Friday Foodie time and this month we are starting the year off in style by sharing lobster recipes. Check out the links below! Many thanks to our host Camilla of Culinary Cam.
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our
Facebook page and
Pinterest page for more wonderful fish and seafood recipe ideas.
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