How To Cook The Perfect Lobster Ravioli
Have you ever had lobster ravioli or lobster pasta? If you have not, you are missing out. Lobster ravioli tossed in a creamy tomato sauce is for those special occasions, or if you just want to enjoy a delicious meal!
If you love seafood, you will enjoy making ravioli filled with fresh lobster tails. The slight sweetness of the lobster meat combined with the richness of the creamy tomato sauce is hard to beat.
Know How to Make Your Pasta Dough
It is indeed extra work, but there isn’t much better than homemade pasta. It doesn’t only taste way better. It’s also so satisfying to make. Making your pasta dough is so worth the time and effort it takes to make this perfect lobster ravioli dish.
While homemade pasta isn’t essential, it can make a difference.
How Important is The Sauce?
The creamy tomato sauce complements the lobster, and it is crucial for the perfect lobster ravioli dish. Tomato sauce or brown butter sauce are two of the most commonly used spices with lobster ravioli. However, if you want something even more decadent, use the creamy tomato sauce.
We will also be looking at how you can make this sauce at home with just the most fundamental ingredients.
- Pasta: We would suggest you make your pasta. It will take some time, but as we mentioned, it is so worth the wait.
- Lobster: While frozen lobster tails can also be used, fresh lobster tails are ideal.
- Butter: Butter will be the base for both the lobster mixture and also the creamy tomato sauce.
- Cheese: Ricotta cheese is perfect, but Parmesan is great for topping as well. Some would say you can’t have ravioli without some ricotta.
- Tomatoes: Tomatoes will complement the flavor of the lobster.
- Cream: The cream will add richness to the tomato sauce, pepper will enhance the flavor.
Fresh Pasta Dough
- 1 lb All-purpose Flour
- 4 Whole Eggs
- 1 Egg Yolk
- ¼ Cup of Olive Oil
- 1-2 tbsp Water
- ½ tsp Kosher Salt
- 4 Lobster Tails
- ½ Cup of Unsalted Butter
- 3 Garlic Cloves Minced
- ½ tsp Red Pepper Flakes Crushed
- 1 Cup of Whole Milk Ricotta Cheese
- ¼ Cup of Fresh Parsley Chopped
- 2 tsp Lemon Zest
- ¾ tsp Kosher Salt
- ½ tsp Black Pepper
- 1 lb Fresh Pasta Dough
Tomato Cream Sauce
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 3 Shallots Chopped
- 4 Garlic Cloves Minced
- 1 Crushed Tomatoes (28 oz can)
- 1 Cup of Heavy Cream
- ½ Cup of Parmesan Cheese Freshly Grated
- ¼ Cup of Fresh Parsley Chopped
- ¼ Cup of Fresh Basil Chopped
- Salt To taste
- Pepper To taste
- First of all, before you get started, it is essential to remember that this recipe requires cooking. You will need to cook lobster tail before you can use it to make the perfect lobster ravioli. We just prefer baking the lobster tail for added flavor. You could boil it if you think that’s easier. For boiling, you can add one teaspoon of salt for every four cups of water and then simmer for one minute per ounce. So if the tail is 4 oz, boil it for four minutes.
- Split the lobster tail in half and brush with oil, salt, and pepper before baking it for 10-15 minutes at 425°F. Bake until the meat is done. If the lobster meat is translucent, give it more time to cook. When the meat turns white, it means the lobster meat is cooked. You can then remove the shell and chop the lobster meat.
- Prepare some brown butter by cooking butter in a large skillet for five minutes or until golden. Add garlic and some red pepper flakes and cook again for half a minute.
- Put the chopped lobster meat in a bowl and then add the butter, stir in the ricotta, salt, pepper, lemon zest, and parsley. Now start preparing the sauce by heating the butter and olive oil over medium heat and adding the shallots. Cook for five minutes. Add garlic and cook again for half a minute.
- Stir in the tomatoes and simmer for fifteen minutes before adding the Parmesan, cream, basil, and parsley. Cook for another ten minutes. Adjust for seasoning if required.
- You can start making your ravioli once the sauce is ready. First, flour the pasta mould and then lay a sheet of pasta. You can then press down to make wells. Add a tablespoon of filling in every well you make, and then use your fingers to dab water along the edges before laying the second sheet of pasta on top. Use a rolling pin to seal it by running over.
- Line a pan with parchment paper and put it in the ravioli. Use a damp towel to cover it, so it doesn’t dry out. Repeat with all the ravioli you have made. Put the ravioli in a large pot of boiling salted water until the ravioli starts to float. It should take about one or two minutes. Remove the ravioli, then you can add in the creamy tomato sauce. Enjoy!