Lobster Ravioli Recipes

Ravioli is an Italian dish. The term ravioli was derived from an Italian verb "ravvolgere" meaning to wrap. You could say Ravioli is a filled pasta that is commonly topped with tomato sauce.

The filling could be anything ranging from fish, cheese, meat, or chicken. The shape of ravioli can be rectangle, triangle, or semi-circular. You can also make ravioli with potatoes and other vegetables.

You can either prepare ravioli wraps at home or buy it from departmental stores. If you are planning to prepare it at home, here is the recipe.

Ingredients

• 2 eggs
• 1 cup multipurpose flour
• ½ cup water
• 2 tbsp. olive oil
• Pinch of salt

Sieve the flour with salt a couple of times. In a bowl, beat the eggs and mix the flour, water, and the oil to make a smooth dough. Allow it to rest for an hour. Make small balls. Once the filling is made, roll the balls into thin round sheet. The filling is to be placed on one side of the sheet and then covered with the other side to form a semi-circular ravioli.

Ingredients

• 1 packet of ravioli wrappers
• 3 oz. goat's milk cheese
• 2 cup lobster meat, cooked and minced
• ⅓ cup pine nuts, toasted and chopped
• ¼ cup ricotta cheese

• 1 tbsp. scallions minced
• 1 tsp. parsley minced
• 1 tsp. dill minced
• 1 tsp. Tabasco
• ½ tsp. Worcestershire sauce
• Pinch of salt

Method

Place all the ingredients (except the wrappers) in a bowl and mix well using your hands. Place a ravioli wrapper on the work counter and place a tablespoon of filling in the center of the ravioli wrapper. Sprinkle some water in another wrapper and place the side sprinkled with water over the filling. Seal the edges with water after removing as much air as possible.

In a deep vessel, boil some water. Gently drop the ravioli wraps and allow it to boil for nine to twelve minutes. Using a slotted spoon carefully remove the ravioli from the water. Serve it hot with any sauce or instant cream sauce.

Here is another ravioli recipe using lobster.

Ingredients

• 10 ravioli sheet
• 1 egg white mixed with water for an egg wash
• 1 egg
• 4 oz. scallops
• 4 oz. lobster
• 4 oz. cooked lobster meat, sliced
• ¼ cup heavy cream
• 1 tsp. tomato purée
• Salt and pepper to taste

Method

Blend the raw lobster, tomato paste, scallops, salt, pepper, and egg in a blender. Add heavy cream and blend well. On your work counter, place a pasta sheet. Using a tablespoon, place one heap of the filling on the pasta sheet. Top it with a slice of cooked lobster slice. Brush one end of the sheet with egg wash and cover the other half. Repeat the same procedure for the remaining pasta sheets.

In a wide-mouthed pot, boil water for 5-10 minutes. Slowly drop the filled ravioli and blanch for 10 to 15 minutes. Remove gently using a slotted flat spoon. Serve hot with spicy or flavored butter sauce.