Ravioli is delicious, but lobster ravioli….is simply divine! If you’re a big fan of lobster anything, then you’ve got to put this recipe to the test. You’ll never think of ravioli in the same way again!
Today’s amazing recipe is from: https://www.halfbakedharvest.com
- 1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)
- 3 lobster tails
- ¼ pound uncooked shrimp, peeled
- 1 stick butter (8 tablespoons)
- 2 cloves garlic, minced or grated
- ¼ cup fresh parsley, chopped
- 1 teaspoon lemon juice
- 1 teaspoon crushed red pepper flakes (optional)
- 8 ounces ricotta cheese
- ½ teaspoon kosher salt and pepper
Tomato Cream Sauce Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ sweet onion, chopped
- 4 cloves garlic, minced or grated
- 1 (14 ounce) cans tomato sauce
- 1 (14 ounce) can diced tomatoes
- Kosher salt and pepper, to taste
- ¼ fresh parsley, chopped
- ¼ cup freshly grated parmesan cheese, plus more for serving
- Prepare the pasta dough, cover and set aside.
- Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 minutes. You can use a steamer basket if you have one, otherwise a metal mesh strainer will do.
- Check the shrimp after about 4 minutes, and flip them around to their other side.
- Remove the lobster and shrimp from the water and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside.
- Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic and stir well. Add ¼ cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper.
- Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.
- Roll your pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.
- Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart the ravioli. Lay the ravioli on a parchment-lined baking sheet and continue making ravioli until you’ve used all of the lobster filling. Make sure to cover the individual raviolis as you work. At this point you can either boil the raviolis or freeze them for later.
Tomato Cream Sauce Directions:
- Bring a large pot of salted water to a boil.
- Heat butter and oil over medium heat. Add onions and sauté for 5 minutes until they begin to soften and caramelize. Add the garlic and sauté for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork, break any large chunks of tomato up.
- Remove from heat and stir in cream. Add cheese to taste, then check seasonings.
- Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired, stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.
The prep and cooking time for this spectacular dish is just about an hour and a half. There are any number of exceptional sauces that go well with it. Lobster Ravioli is a meal that’s perfect to serve for special occasions like anniversaries, birthdays, Valentine’s day, and others, there’s no comparison to it!
Not enough time to make your own Lobster Ravioli from scratch? We’ve got you covered! Our best sweet Maine lobster meat is tucked between layers of semolina pasta, topped with creamy Alfredo sauce and loaded with more big chunks of lobster meat. Each 12 oz. portion (8 ravioli) is great as an appetizer for two to three, or as an entree for one! https://www.lobstergram.com/12oz-lobster-ravioli