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Handmade Lobster Ravioli

This dish features delicate homemade pasta filled with a rich, sweet lobster mixture, crafted through a mindful and tactile process. The ravioli are shaped by hand, cooked until tender, and finished with a buttery sauce, resulting in a luxurious, visually appealing dish with a tender bite and vibrant flavor.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for pasta dough
  • 2 large eggs for pasta dough
  • 1/2 teaspoon salt for pasta dough
  • 1 tablespoon olive oil for dough
  • 1 cup cooked lobster meat finely chopped, thawed if frozen
  • 2 tablespoons ricotta cheese for filling
  • 1 teaspoon lemon zest brightens the filling
  • 2 tablespoons chopped fresh herbs parsley or chives
  • to taste salt and pepper for seasoning
  • 4 tablespoons unsalted butter for finishing sauce
  • 1 lemon lemon for squeezing over finished ravioli

Equipment

  • Pasta machine
  • Sharp knife or fluted cutter
  • Small spoon
  • Large non-stick pan

Method
 

  1. Mix the flour and salt on a clean surface, creating a well in the center. Crack the eggs into the well and add the olive oil. Gently whisk the eggs with a fork, gradually incorporating the flour from the edges until a shaggy dough forms.
  2. Knead the dough by hand for about 8-10 minutes until it feels smooth, elastic, and slightly tacky. Wrap it in plastic wrap and let rest for 30 minutes to relax the gluten.
  3. Divide the rested dough into four portions. Using a pasta machine, roll each portion through the widest setting, then gradually narrow the settings until you reach about 1 mm thickness, keeping the sheets covered with a damp cloth to prevent drying out.
  4. In a bowl, combine the chopped lobster, ricotta, lemon zest, herbs, and a pinch of salt and pepper. Mix until well blended and fragrant.
  5. Lay one pasta sheet flat on a floured surface. Place teaspoon-sized mounds of lobster filling about 1 inch apart across the sheet. Lightly brush the edges around each mound with water to help seal.
  6. Cover with a second pasta sheet and press gently around each mound to remove air and seal the edges. Use a fluted cutter or knife to cut into individual ravioli, pressing firmly to seal.
  7. Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli, cooking for about 3-4 minutes until they float to the surface and are tender.
  8. Meanwhile, melt the butter in a large non-stick pan over medium heat until golden and fragrant, about 2-3 minutes.
  9. Use a slotted spoon to transfer the cooked ravioli directly into the pan with browned butter. Gently toss to coat, allowing the pasta to absorb the buttery aroma, about 30 seconds.
  10. Serve immediately, squeezing fresh lemon juice over the ravioli for brightness, and enjoy the tender, flavorful bites paired with the rich butter sauce.

Notes

Ensure the pasta sheets are rolled thin for delicate ravioli. Seal edges well to prevent filling leaks, and cook until ravioli float for perfect tenderness. Rest the assembled ravioli before cooking to avoid tearing.