Lobster Ravioli

Ingredients

For the pasta dough:

2 cups (250g) all-purpose flour

2 large eggs

1 egg yolk

½ tsp salt

1 tbsp olive oil

1 tbsp water (if needed)

For the lobster 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 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

Instructions

Prepare the Pasta Dough

Make the dough – 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.

Mix and knead – Gradually mix with a fork, then knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Lobster Filling

Combine ingredients – In a bowl, mix lobster meat, mascarpone, ricotta, lemon zest, chives, tarragon, salt, and pepper.

Chill the filling – Refrigerate for 20 minutes to firm up for easier handling.

Assemble the Ravioli

Roll out the pasta – Use a pasta machine or rolling pin to roll the dough into thin sheets (about 1/16 inch thick).

Fill the ravioli – Place small spoonfuls of lobster filling on one sheet, leaving 1-inch gaps. Cover with another sheet and press around the filling to seal.

Cut the ravioli – Use a ravioli cutter or sharp knife to shape individual ravioli.

Cook the Ravioli

Boil water – Bring a large pot of salted water to a boil.

Cook the ravioli – Drop them in and cook for 2-3 minutes, or until they float to the top.

Make the Sauce

Sauté shallots and garlic – In a pan, melt butter over medium heat, then add shallots and garlic, cooking until soft.

Deglaze with wine and stock – Pour in the white wine and seafood stock, simmering for 3-4 minutes.

Finish the sauce – Stir in lemon juice, herbs, and cream (if using).

Serve the Ravioli

Toss ravioli in the sauce – Gently coat the cooked ravioli with the sauce.

Garnish and serve – Plate with extra fresh herbs and a drizzle of butter sauce.