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Lobster Ravioli

Indulge in soft, pillowy pasta filled with succulent lobster, enveloped in a rich, buttery sauce. This Gordon Ramsay classic is perfect for impressing guests and elevating your culinary skills.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pasta dough
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 large egg yolk
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tbsp water (if needed)
For the filling
  • 1½ cups cooked lobster meat, finely chopped
  • ¼ cup mascarpone cheese
  • 1 tbsp ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon or basil, finely chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp Dijon mustard (optional)
For the sauce
  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup seafood or chicken stock
  • ¼ cup white wine
  • ½ cup heavy cream (optional for a creamy sauce)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh basil or parsley, chopped

Method
 

Preparation
  1. On a clean surface, create a mound with the flour and make a well in the center. Add the eggs, yolk, salt, and olive oil.
  2. Gradually mix with a fork and knead the dough for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
  3. In a bowl, mix the lobster meat, mascarpone, ricotta, lemon zest, chives, tarragon, salt, and pepper.
  4. Refrigerate the filling for 20 minutes to firm up for easier handling.
  5. Use a pasta machine or rolling pin to roll the dough into thin sheets (about 1/16 inch thick).
  6. Place small spoonfuls of the lobster filling on one sheet, leaving 1-inch gaps. Cover with another sheet and press around the filling to seal.
  7. Use a ravioli cutter or sharp knife to shape individual ravioli.
Cooking
  1. Bring a large pot of salted water to a boil.
  2. Drop the ravioli in and cook for 2-3 minutes, or until they float to the top.
  3. In a pan, melt butter over medium heat, add shallots and garlic, cooking until soft.
  4. Pour in the white wine and seafood stock, simmer for 3-4 minutes.
  5. Stir in lemon juice, herbs, and cream (if using).
  6. Gently coat the cooked ravioli with the sauce.
  7. Plate with extra fresh herbs and a drizzle of butter sauce.

Notes

Use fresh herbs for optimal flavor, and remember to refrigerate the filling for easier handling. Serve with a squeeze of lemon and a glass of white wine.