Lobster Ravioli

Make luxurious, buttery Lobster Ravioli with homemade pasta dough and simple, fresh ingredients, plus a silky tomato cream sauce for serving!

Author: Donna Elick

Servings: -6 makes about 24 ravioli

Prep Time15

Cook Time3

Rest Time20

Total Time38

Ingredients

For the Pasta:

2 cups all-purpose flour
3 large eggs
1 tablespoon extra virgin olive oil

For the Filling:

1 (8-ounce) package cooked langostino tails, thawed and patted dry
1 cup whole milk ricotta cheese
2 ounces parmesan cheese grated (about 1/3 cup)
2 tablespoons chopped fresh basil
2 cloves garlic minced (1 teaspoon)
1 teaspoon kosher salt

For the Sauce:

1 (16-ounce) jar marinara sauce
1/3 cup heavy cream
Optional garnish: fresh basil extra parmesan, or additional langostino pieces

Instructions

Make the Dough: In a large bowl or directly on your work surface, mound the 2 cups all-purpose flour and create a well in the center. Add the 3 large eggs and 1 tablespoon extra virgin olive oil into the well. Use a fork to pierce the yolks and slowly whisk them together, pulling in flour from the sides a little at a time. Keep mixing until the dough looks shaggy — rough, scrappy, and uneven with streaks of flour still visible. It will feel sticky in spots and dry in others. That’s your cue to start kneading.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for about 8 minutes, or until it becomes smooth and elastic. It should bounce back slightly when pressed with your finger. If using a stand mixer with a dough hook, knead on medium speed for about 3 minutes. Wrap the dough tightly in plastic wrap and let it rest on the counter for 20 minutes. Resting relaxes the gluten, making the dough easier to roll out.
Make the Filling: While the dough rests, combine the chopped and patted dry 1 (8-ounce) package cooked langostino tails, thawed and patted dry, 1 cup whole milk ricotta cheese, 2 ounces parmesan cheese, 2 tablespoons chopped fresh basil, 2 cloves garlic, and 1 teaspoon kosher salt in a medium bowl. Stir until everything is evenly mixed. Cover and refrigerate until ready to use. The filling should look creamy and hold together when scooped with a spoon.
Roll the Pasta Dough: Cut the rested dough in half. On a lightly floured surface, roll one half through a pasta crank (or stand mixer attachment), starting on the widest setting. Run it through 2–3 times, then fold into thirds to even out the sheet’s width and roll again. Continue narrowing the setting one step at a time until the pasta is about 1/16-inch thick (thin enough that you can faintly see your hand through it). Keep sheets floured or layered with parchment paper so they don’t stick.
Fill and Seal the Ravioli: Lay one pasta sheet on your work surface. Place about ½ tablespoon of filling every 1–2 inches along the sheet. Gently lay another pasta sheet over the top. Use your fingers to press around each mound of filling, sealing out any air bubbles. Cut into squares using a ravioli wheel, knife, or press. If cutting by hand, seal the edges with the tines of a fork. The ravioli should feel firmly sealed with no gaps. Re-roll scraps if needed.
Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 2–3 minutes, or until they float to the top and the pasta looks tender but not mushy. Taste one to be sure — it should be al dente. Use a slotted spoon or spider to transfer the ravioli directly into the sauce.
Make the Sauce: While the ravioli cooks, warm the 1 (16-ounce) jar marinara sauce and 1/3 cup heavy cream in a large skillet over medium heat until hot and slightly thickened, about 3–4 minutes. Stir occasionally so it doesn’t scorch.
Finish and Serve: Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Garnish with fresh basil or extra lobster meat, if desired. Serve warm.

Notes

Make-Ahead Tips: Ravioli can be assembled and refrigerated for up to 24 hours before cooking. Keep them on a parchment-lined tray, lightly dusted with flour, and cover with plastic wrap. The filling and sauce can be prepared a day in advance and stored separately.

Freezing: Freeze uncooked ravioli by placing them on a parchment-lined sheet pan until firm, then transfer to a freezer bag for up to 3 months. Freeze sauce separately in cubes or small containers. Cook ravioli directly from frozen, adding 1 extra minute to the boiling time.

Reheating: Leftover cooked ravioli should be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or marinara. Avoid microwaving large portions, as the filling may burst.

Nutrition