Homemade Lobster Raviolis
Homemade pasta dough with a filling of lobster, shallots, herbs and cheese, served in a red pepper, tomatoe, shallots and lobster sauce.
Equipment
- 1 pasta maker (We use the Marcato Atlas 150 hand crank pasta maker, see link in notes below.)
Ingredients
Homemade Egg Pasta
- 10 oz. 00 Extra Fine Pasta & Pizza flour
- 1 tsp. salt (we use pink Himalayan salt)
- 3 large whole eggs
Lobster Tails
- 5 small lobster tails, meat removed from shells (save shells for broth)
- 2 cups water (to make lobster broth from the shells)
Onion-Shallot Mixture - split, half to be used each for filling and for sauce
- 2 large shallots, very finely diced
- 1 medium yellow onion, very finely diced
- 2 large cloves garlic, minced
- 1 tsp. fresh thyme
- 1 tsp. fresh dill
- 4 tbsp. extra-virgin olive oil
- 1 1/2 tbsp. salted butter
- 1/3 cup dry white wine (for deglazing pan in between ingredient additions)
Sauce
- 1/2 of the shallot-onion-garlic mixture.
- 3/4 cup red bell pepper, seeded and finely diced
- 3/4 cup cherry tomatoes, cut in half
- 1 tsp. fresh-squeezed lemon juice
- 2/3 cup dry white wine
- 2 tbsp. heavy cream
- 1 cup lobster broth
Lobster Filling
- 1/2 shallot-onion-garlic mixture
- 3 lobster tails, cooked and finely chopped
- 1/3 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp. fresh-squeezed lemon juice
- 1/2 tsp. fresh thyme
- 1/2 tsp. fresh dill weed
- 1/4 tsp. salt
- 1/4 tsp. white pepper
Garnishes
- 2 small lobster tails, grilled or cooked on the stove
- 1/3 cup freshly grated Parmesan
Instructions
Egg Pasta
- Place flour and salt in a bowl or on a large plate or cutting board. Make a well in the middle of the flour and crack the eggs right into the well. Using a fork, stir the dough, gathering up more and more flour as you go. When you can make a ball of the dough, transfer the dough to a cutting board or pastry cloth that has been dusted with flour. Knead the dough for about five minutes, until the dough is smooth.
- Cut the dough into two smaller balls and wrap in plastic. Refrigerate for at least 20-30 minutes, or until ready to roll out dough.
- When your pasta filling is ready, it’s time to shape the ravioli. Remove dough from the refrigerator for about 5 minutes before rolling out.
Lobster Broth
- Once you remove the lobster tails from their shells, place the shells in a sauce pan and cover them with water. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes. Remove from heat. Discard shells. Or save shells as garnish.
Base for the Filling and Sauce
- Heat 2-3 tbsp. olive oil and butter in a large saute pan. Cook shallots, onions, garlic, and herbs over medium-low heat until veggies are translucent and just beginning to brown. Deglaze pan with 1/3 of the wine. Add 3 of the lobster tails and heat until cooked through. Remove lobster tails from mixture and finely chop. Deglaze the pan again with 1/3 of the wine.
- Divide onion mixture into two portions: one for the filling and one for the sauce. Leave the half for the sauce in the pan and transfer the half for the sauce into a bowl.
Making the Filling
- Place half of the onion mixture into a mixing bowl. Add chopped lobster, ricotta cheese, Parmesan, lemon juice, herbs, salt and pepper. Mix well, cover and refrigerate until ready to make the raviolis.
- *Note - you can adjust this filling as you desire by adding extra lobster or more ricotta.
Making the Sauce
- With the remaining onion mixture still in the saute pan, add the red bell pepper and cook until soft. Add tomatoes and cook until soft and beginning flatten. Deglaze pan with the remaining 1/3 of the wine.
- Transfer mixture to a food processor and process until smooth. Return to the saute pan. (This mixture will not be completely smooth, but as smooth as you can possibly get it.) Add cream and lobster broth. Heat to sauce to a low simmer, whisking to blend ingredients. Set aside
- If you are making sauce ahead of time, be sure to refrigerate the sauce until ready to heat and serve.
Assembling the Ravioli
- Roll the pasta dough out to your desired thickness. We roll our pasta to #5 on our Marcato Atlas. Even the pasta sheets off to straight edges using a knife and a ruler and cut into rectangles approximately 2 x 4 inches in size.
- Place a healthy spoonful of lobster filling into the center of 1/2 of the dough rectangles. Using a brush or your fingers, lightly brush the edges of the entire rectangle with water. This helps to seal the edges. Fold the dough in half covering the half with the filling. Seal the edges using a fork. See photo. When completely made, store raviolis in the refrigerator in an airtight container until ready to cook.
The Final Touch
- When you are ready to cook and serve the pasta, heat a large pot of lightly salted water to a rolling boil in your pasta pot. Heat pasta sauce in a separate pan or pot, and also heat your pasta serving bowls or plates in the oven or microwave so they are hot.
- Add raviolis to the boiling water and cook until al dente, approximately 3-5 minutes, or until they float. Strain and serve with a heaping spoon of the sauce over the top. Sometimes, we like to spoon the sauce on the plate and place the cooked ravioli on top of the sauce, reserving a little extra sauce for drizzling over the top of the raviolis.
- Serve a grilled or sautéed lobster tail next to each serving and garnish with freshly grated Parmesan.
Notes
We us this pasta machine for our homemade pasta: Marcato Atlas 150 Pasta Maker