Description
Lobster ravioli filled with creamy ricotta and fresh lobster, swirled in a rich and tangy lemon butter sauce. This luxurious dish is perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
For the Ravioli:
1 cup all-purpose flour
1 large egg
1/2 teaspoon salt
1 cup cooked lobster meat, chopped
1/4 cup ricotta cheese
1 tablespoon fresh chives, chopped
For the Lemon Butter Sauce:
1/4 cup unsalted butter
1 lemon (juiced and zested)
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
- Prepare the Ravioli Dough:
- Mix flour and salt, create a well, crack in the egg, and mix until a dough forms. Knead for 5-10 minutes, wrap in plastic, and let rest for 30 minutes.
- Prepare the Filling:
- Combine lobster meat, ricotta, and chopped chives. Stir until well mixed.
- Roll Out the Dough:
- Roll out dough into thin sheets, then cut out circles using a round cutter.
- Assemble the Ravioli:
- Place a spoonful of the lobster filling in the center of each dough circle. Moisten edges with water, fold over, and seal tightly.
- Cook the Ravioli:
- Bring salted water to a boil. Cook ravioli for 3-4 minutes until they float, then remove with a slotted spoon.
- Make the Lemon Butter Sauce:
- Melt butter in a pan, add lemon juice and zest, and season with salt and pepper. Stir until combined.
- Toss the Ravioli:
- Toss the cooked ravioli in the lemon butter sauce to coat them evenly.
- Serve:
- Plate the ravioli, garnish with fresh parsley, and serve immediately.
Notes
For a different filling, substitute lobster with shrimp, crab, or a combination of seafood.
For a spicier sauce, add a pinch of red pepper flakes to the butter sauce.
This recipe can be made gluten-free by using gluten-free flour for the ravioli dough.
Nutrition
- Serving Size: 1 plate of ravioli
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
