Lobster Lemon Butter Ravioli

 

Ingredients:

For the filling:

- 1 cup cooked lobster meat, chopped

- 1/2 cup ricotta cheese

- 1 tablespoon finely grated Parmesan cheese

- 1 teaspoon lemon zest

- Salt and pepper to taste

- Fresh parsley, chopped

For the pasta dough:

- 2 cups all-purpose flour

- 3 large eggs

- 1 tablespoon olive oil

- Pinch of salt

For the lemon butter sauce:

- 1/3 cup unsalted butter

- 2 garlic cloves, minced

- Juice of 1 lemon

- 1/2 cup heavy cream

- Salt and pepper to taste

- Fresh parsley, finely chopped

Directions:

1. On a clean surface, mound the flour and create a well

in the center. Crack eggs into the well, add olive oil and

salt. Slowly incorporate the flour with a fork, then knead

for 8–10 minutes until smooth. Wrap in plastic and rest

for 30 minutes.

2. In a bowl, mix lobster meat, ricotta, Parmesan, lemon

zest, salt, pepper, and parsley. Set aside.

3. Roll out the rested dough into thin sheets. Place

teaspoons of filling spaced out on one sheet, then top

with another sheet. Press around the filling to seal and

cut into ravioli shapes. Seal edges with a fork if needed.

4. Bring a large pot of salted water to a gentle boil. Cook

ravioli in batches for 3–4 minutes, until they float.

Remove with a slotted spoon.

5. Meanwhile, melt butter in a pan over medium heat.

Add garlic and sauté until fragrant. Stir in lemon juice

and cream. Simmer for 2–3 minutes. Season with salt

and pepper.

6. Gently toss cooked ravioli in the lemon butter sauce.

Top with extra lobster meat, parsley, and a drizzle of

sauce.

Prep Time: 45 minutes | Cooking Time: 15 minutes |

Total Time: 1 hour

Kcal: 510 kcal | Servings: 4 servings