Ingredients
- Fresh Lobster Meat: 1 pound, diced
- Fresh Pasta Dough: 1 pound (or homemade with flour and eggs)
- Ricotta Cheese: 1/2 cup
- Parmesan Cheese: 1/4 cup, grated
- Lemon Zest: 1 teaspoon
- Fresh Parsley: 2 tablespoons, chopped
- Garlic: 2 cloves, minced
- Butter: 4 tablespoons
- Dry White Wine: 1/4 cup
- Heavy Cream: 1/2 cup
- Salt and Pepper: To taste
- Egg Wash: 1 egg, beaten (for sealing ravioli)
Instructions
- Sauté minced garlic in butter until fragrant.
- Add diced lobster meat and cook until pink and opaque.
- Deglaze with white wine and reduce slightly.
- Stir in ricotta, Parmesan, lemon zest, and parsley; season with salt and pepper.
- Allow the mixture to cool before using as filling.
- If making pasta from scratch, combine flour and eggs to form a dough and rest for 30 minutes.
- Roll out pasta and cut into heart shapes.
- Place filling on one heart shape, brush edges with egg wash, and top with another heart.
- Press edges to seal and repeat.
- Cook in boiling salted water for 3-5 minutes until they float.
- Prepare cream sauce by melting butter, adding cream, and seasoning.
- Toss cooked ravioli in cream sauce and serve garnished with parsley and Parmesan.
Notes
- For the best flavor, use high-quality lobster meat.
- If using store-bought pasta, ensure it’s fresh and pliable.
- Don’t overcrowd the pot when cooking the ravioli.
- Pair with a crisp white wine for enhanced flavor.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Gluten-Free (if gluten-free pasta is used)
Nutrition
- Serving Size: 2 ravioli
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg