Lobster ravioli is my favorite all-time recipe. Any ravioli dish is pretty special, little hand made pasta pillows filled with delicious filling, but when filled with fresh lobster, they become the most elegant and luscious dish.
My family used to own a restaurant in Italy, named after my Bisnonno’s (great-great-grandfather) nickname, and we served the freshest and most delicious food in town. Luigi was the fisherman that would deliver all the freshest fish caught early every morning, and our menu would change based on what he had caught.
When he would deliver lobster, Nonna would ask him to stay for dinner so he could enjoy his favorite dish of Lobster Ravioli. He would always ask for the recipe and Nonna finally gave it to him and showed him the process of hand-making the pasta and delicious filling. He would always say that someday he was going to open a restaurant and make this dish.
I was recently in Italy, in one of the most beautiful coastlines areas in the region of Puglia, and I found Luigi’s restaurant called “Aragosta” which means lobster.
After catching up with Luigi, he had the chef deliver the seafood stew of the day to my table. It was so fresh it tasted like the ocean in a bowl.
I asked for the famous Lobster Ravioli, and he told me they were not ready yet, and he took me into the kitchen where I saw an elderly lady forming the ravioli just like Nonna did. I was so happy to see that he was using the same care that Nonna had taught him so many years ago. The moment of truth came a few minutes later when Luigi placed the Lobster Ravioli in front of me. They looked and smelled exactly like Nonna’s recipe, and the taste was to die for. I savored each bite as it reminded me of my Nonna and those days in the restaurant, watching her make each ravioli by hand for the guests.
It is such a sophisticated dish, I hope you will make Nonna’s famous recipe of Lobster Ravioli for your next special occasion.
FOR THE RAVIOLI DOUGH
- 14 ounces all-purpose flour 400g
- 4 large eggs at room temperature
- 2 teaspoons Kosher salt
FOR THE FILLING
- 2 tablespoon olive oil
- 1 medium shallot minced
- 2 garlic cloves minced
- 1 cup white wine
- 4 tablespoons butter
- 1/2 teaspoon fresh tarragon chopped
- 2 teaspoons fresh basil chopped
- 2 teaspoons fresh parsley chopped
- 3 small lobster tails shelled and cut into 1/2-inch pieces
- 2 teaspoons lemon juice
FOR THE SAUCE
- 1 stick unsalted butter
- 4 leaves of fresh sage
- 2 tablespoons of reserved liquid from the lobster filling
FOR THE FILLING
Heat the oil in a medium saucepan over medium heat add the shallots and sweat until translucent, about 2 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the white wine and deglaze.
Bring to a gentle simmer and add the 4 tablespoons of butter. Stir until melted.
Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, about 2 minutes.
Stir in the lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid
Transfer to a food processor and pulse until you get a stiff mixture taste for salt and pepper and set aside.
FOR THE RAVIOLI DOUGH
Add flour, eggs, and salt in the mixing bowl and attach the dough hook. Turn to speed 2 and knead for 5 minutes. Remove the dough and knead by hand for 2 minutes. Shape into an oval disc and let it rest for 30 minutes wrapped in plastic wrap.
Cut the dough into a 1-inch piece and flatten into a rectangular shape, add a small amount of flour to both sides.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the roller. While on #1, fold the dough in half and run it through again. Do this twice.
Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. Do this twice and then twice each on #3 and then once on #4 #5 #6.
Once again, add flour to each side of your long pasta sheet and set on your working table.
Let them rest for 3 minutes.
Put one heaping teaspoon of filling on each square, brush water all around the edges of the square.
Top with another square and pinch the sides to seal perfectly.
Place on a sheet-pan lined with parchment paper and cover with a tea towel until ready to use.
FOR THE BUTTER SAGE SAUCE
In a medium saucepan melt the butter and sage and melt over medium heat for 4 minutes.
Add 2 tablespoons of the reserved liquid and stir.
Add cooked ravioli and gently stir to coat.
Serving: 150g | Calories: 312kcal | Carbohydrates: 39g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 797mg | Potassium: 162mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2.9mg
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