Lobster Ravioli

Lobster Ravioli


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Lobster Ravioli

Lobster Ravioli with tomato sauce is an elegant way to begin a meal or as a main course. 


1 Tablespoon Olive Oil

5 Peeled, Seeded & Chopped Large Ripe Tomatoes

½ Teaspoon Salt

½ Teaspoon Freshly Ground Pepper

¼ Cup Heavy Cream

12 Ounces Cooked Fresh Lobster Meat In Large Pieces

4 Tablespoons Freshly Grated Parmesan Cheese

Pasta Dough

1 Tablespoon Freshly Chopped Basil For Garnish

In a large saucepan heat olive oil over medium heat and add the tomatoes, salt and pepper.  Turn the heat down to low and simmer for 20 minutes until slightly thick. Add the cream and cook an additional 5 minutes.  Transfer to a food processor and puree until smooth.  Put the tomato mixture back into the saucepan.  In a small bowl combine the lobster, Parmesan cheese and 1/3 cup of the puree.  Mix well.  Lay a sheet of the pasta dough on a lightly floured counter.  Place portions of the lobster filling at least 5 inches apart onto the pasta.  Lay another sheet of the pasta on top and press down lightly.  The lobster mixture should be about 3 ½ tablespoons for each ravioli.  Using a pastry crimper, cut the dough into 4 inch squares.  Make sure that the filling is in the center of each square.  Repeat with the remaining dough.  You should have enough extra dough to cover the filling on the third sheet of filling.  Bring a large pot of salted water to a boil and drop in the ravioli.  Cook for 3 minutes and drain.  DO NOT RINSE!  Heat the remaining tomato puree and ladle enough onto each plate to form a pool.  Place the ravioli in the center and pour a bit more of the sauce on top.  Sprinkle chopped basil on top and serve.  Serves 6


2 Cups Unbleached Flour

3 Large Eggs

Place the flour in a food processor and with the motor running add the eggs one at a time.  Continue processing for 20 seconds.  Turn the dough out onto a lightly floured surface and knead until it has formed a smooth and firm ball.  Cover with a dry kitchen towel and let rest for 35 minutes.  Divide the ball of dough into five pieces and recover the four pieces with the same towel.  Slightly roll one piece with a rolling pin.  Lightly flour the dough on both sides.  Roll the dough through the widest setting of a pasta machine.  Fold the pasta in thirds and roll through the machine again.  Repeat this four times folding the dough each time.  Continue rolling the pasta through the machine.  Gradually make the opening smaller until you arrive at the third thinnest setting.  Run the dough through the machine one last time.  Now cut for pasta.  Repeat with the remaining four pieces of dough.  Makes 1 pound of pasta


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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