Lobster Ravioli

Culinary Extravaganza: Unveiling the Art of Homemade Lobster Ravioli

Embark on a culinary journey with our Lobster Ravioli recipe – a symphony of flavors encapsulated in delicate pasta pockets. Imagine velvety mascarpone cheese, succulent lobster, and a medley of fresh herbs harmonizing to create a dish that’s nothing short of culinary artistry. In this detailed guide, we’ll take you through the steps of crafting these delectable ravioli, share essential cook notes for perfection, explore creative variations, and provide keto and low-carb adaptations for those seeking a carb-conscious indulgence. Plus, unravel Frequently Asked Questions (FAQs) to ensure you embark on this flavorful journey with confidence.

Ingredients

  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1 teaspoon kosher salt, divided
  • ¾ cup mascarpone cheese
  • 6 tablespoons cold unsalted butter, divided
  • 3 cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • ¼ teaspoon ground black pepper
  • 8 ounces cooked lobster meat, cut into bite-size pieces
  • ¾ cup bottled clam juice
  • ½ cup dry white wine
  • ¾ cup heavy whipping cream
  • 1 cup cherry tomatoes, halved
  • Fresh herbs, for garnish

Instructions

Making Pasta Dough:

  1. Form a Well:
    • On a clean surface, mound the flour and create a well in the center.
  2. Add Eggs:
    • Crack the eggs into the well, sprinkle with ½ teaspoon kosher salt, and gently beat with a fork.
  3. Incorporate Flour:
    • Gradually incorporate the flour into the eggs until a dough forms.
  4. Knead the Dough:
    • Knead the dough for about 10 minutes until it becomes smooth and elastic.
  5. Rest the Dough:
    • Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Preparing Lobster Filling:

  1. Mascarpone Mingle:
    • In a bowl, combine mascarpone cheese and half of the lobster meat. Season with salt and pepper.
  2. Herb Infusion:
    • Add chopped chives, basil, tarragon, lemon juice, and lemon zest to the mascarpone mixture. Mix well.
  3. Lobster Addition:
    • Gently fold in the remaining lobster meat into the mascarpone herb mixture.

Making Ravioli:

  1. Roll the Pasta:
    • Roll out the rested pasta dough into thin sheets, dusting with flour as needed.
  2. Place the Filling:
    • Spoon small mounds of the lobster mascarpone mixture onto one pasta sheet, leaving space between each mound.
  3. Cover with Another Sheet:
    • Place another pasta sheet on top and press around each mound to seal, creating ravioli pockets.
  4. Cut and Seal:
    • Cut out the individual ravioli, ensuring they are well-sealed.
  5. Cook the Ravioli:
    • Boil the ravioli in salted water until they float to the surface, indicating they are cooked.

Preparing the Sauce:

  1. Garlic Infusion:
    • In a pan, melt 4 tablespoons of butter. Add chopped garlic and shallots, sautéing until fragrant.
  2. Wine and Cream Addition:
    • Pour in white wine, clam juice, and heavy cream. Simmer until the sauce thickens.
  3. Tomato Touch:
    • Add halved cherry tomatoes to the sauce, cooking until they soften.
  4. Lobster Luxe:
    • Gently fold in the cooked lobster ravioli, ensuring they are coated in the luscious sauce.
  5. Finish with Butter:
    • Add the remaining 2 tablespoons of cold butter, stirring until the sauce achieves a velvety consistency.

Garnish and Serve:

  1. Plate with Elegance:
    • Plate the Lobster Ravioli, garnishing with fresh herbs and a sprinkle of grated Parmesan.

Cook Notes

  • Ensure the pasta is rolled thin for a delicate ravioli texture.
  • Seal the ravioli edges well to prevent filling leakage during cooking.
  • Cook the lobster ravioli briefly to retain their tenderness.

Variations

  1. Lemon Butter Drizzle:
    • Drizzle melted lemon-infused butter over the cooked ravioli for a citrusy touch.
  2. Spinach Surprise:
    • Add finely chopped spinach to the mascarpone filling for a vibrant green element.
  3. Pesto Passion:
    • Serve the ravioli with a dollop of fresh pesto for a herbal twist.
  4. Sun-Dried Tomato Elegance:
    • Include chopped sun-dried tomatoes in the filling for intensified flavor.

Keto and Low-Carb Versions

  • Keto Option:
    • Replace all-purpose flour with almond flour for the pasta dough.
    • Use a keto-friendly substitute for mascarpone cheese.
    • Serve the lobster filling over zucchini noodles or shirataki noodles.
  • Low-Carb Option:
    • Choose a low-carb flour alternative for the pasta dough.
    • Substitute mascarpone with a blend of cream cheese and Greek yogurt.
    • Opt for low-carb vegetable noodles instead of traditional pasta.

Frequently Asked Questions (FAQs)

Q1: Can I make the pasta dough in advance? A1: Absolutely! Prepare the pasta dough and refrigerate it for up to 24 hours before rolling.

Q2: Can I freeze the lobster ravioli for later? A2: Yes, freeze the uncooked ravioli on a tray, then transfer to a freezer bag. Cook them directly from frozen.

Q3: Can I use pre-cooked lobster meat? A3: Yes, using pre-cooked lobster meat can save time. Ensure it’s well-drained before mixing with the mascarpone.

Q4: Can I make the ravioli gluten-free? A4: Certainly! Substitute all-purpose flour with a gluten-free alternative for the pasta dough.

Q5: Can I use a different herb combination? A5: Absolutely! Customize the herb blend to your preference, experimenting with dill, parsley, or cilantro.

Lobster Ravioli isn’t just a dish; it’s a culinary masterpiece that invites you to savor the decadence of lobster, the richness of mascarpone, and the freshness of herbs encapsulated in delicate pasta pockets. So, roll up your sleeves, embrace the artistry of homemade pasta, and treat your senses to the luxurious delight of Lobster Ravioli. Your taste buds are in for an exquisite journey!