Ingredients
Scale
- For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
- For the lobster filling:
- 1 lb fresh lobster meat, cooked and chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- Salt and pepper to taste
- For serving:
- 1/2 cup butter
- 2 tbsp fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the lobster filling by combining chopped lobster with ricotta, Parmesan, chives, and lemon zest. Season with salt and pepper.
- Make pasta dough by creating a flour well, adding eggs, oil and salt. Knead for 10 minutes until smooth, then rest for 30 minutes.
- Roll out dough and cut heart shapes using a 3-inch cutter. Fill half with lobster mixture, top with another heart, and seal edges.
- Cook ravioli in boiling water for 3-4 minutes until they float. Toss in melted butter and garnish with parsley before serving.
Notes
- Use fresh lobster for best flavor and texture
- Don’t overfill ravioli to prevent bursting
- Keep unused pasta dough covered to prevent drying
- Serve with crisp white wine to complement flavors
- Variations: Add cayenne, use crab meat, try saffron pasta, or serve with tomato sauce
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Serving Size: 5 ravioli
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg