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Perfect Lobster Ravioli Recipe Easy Homemade Tomato Cream Sauce Guide

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Delicious homemade lobster ravioli filled with tender lobster meat and ricotta, served in a rich and creamy tomato cream sauce. This recipe is quick, easy, and perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 1 cup (150g) fresh lobster meat, cooked and chopped
  • 1/2 cup (125g) ricotta cheese, well-drained
  • 1/4 cup (25g) Parmesan cheese, grated (Parmigiano-Reggiano recommended)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh lemon zest
  • Salt and freshly ground black pepper to taste
  • 2 cups (250g) all-purpose flour (or 00 flour for silkier pasta)
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, finely minced
  • 2 garlic cloves, minced
  • 1 can (14 oz / 400g) crushed tomatoes (San Marzano recommended)
  • 1/2 cup (120ml) heavy cream
  • A handful fresh basil leaves, torn
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Make the Pasta Dough: In a large bowl, mound the flour and create a well in the center. Crack in the eggs, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs while gradually incorporating the flour from the edges. Once combined, knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Prepare the Lobster Filling: In a bowl, combine chopped lobster meat, ricotta, Parmesan, parsley, garlic, and lemon zest. Season with salt and pepper. Mix gently until combined but not too smooth. Cover and chill until ready to use.
  3. Roll Out the Pasta Sheets: Divide the dough into 2 or 3 portions. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1/16 inch (1.5mm) thick. Dust with flour to prevent sticking.
  4. Assemble the Ravioli: Lay one pasta sheet on a lightly floured surface. Spoon small dollops (about 1 teaspoon or 5g) of filling spaced 1.5 inches (4cm) apart. Lightly brush the pasta around the filling with water to help seal. Carefully place the second pasta sheet on top and gently press around each mound to seal out air. Use a ravioli cutter or sharp knife to cut individual ravioli. Press edges firmly to seal.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3-4 minutes or until they float to the surface and are tender. Remove with a slotted spoon and set aside.
  6. Make the Tomato Cream Sauce: Heat olive oil in a skillet over medium heat. Add shallots and garlic, sautéing until fragrant and translucent, about 3 minutes. Pour in crushed tomatoes, season with salt, pepper, and red pepper flakes if using. Simmer for 10 minutes to let flavors meld. Stir in heavy cream and torn basil leaves, cooking for an additional 2-3 minutes until sauce is rich and slightly thickened.
  7. Serve: Gently toss cooked ravioli in the tomato cream sauce, coating each piece evenly. Serve immediately garnished with extra Parmesan and fresh basil.

Notes

If the sauce is too thick, add a splash of reserved pasta water to loosen it. Use fresh lobster meat for best flavor; frozen lobster meat works if thawed properly. Roll dough thinly and keep well floured to avoid sticking. Seal ravioli edges with water to prevent filling leakage. Cook ravioli until they float to avoid overcooking.

Nutrition

Keywords: lobster ravioli, homemade pasta, tomato cream sauce, seafood pasta, easy dinner, special occasion recipe

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