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Handmade Lobster Ravioli

This dish features delicate homemade pasta filled with a rich, tender lobster mixture. The process involves rolling out thin dough, shaping each ravioli by hand, and cooking them until tender, resulting in a refined, elegant presentation with a silky texture and briny flavor.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups semolina flour for pasta dough
  • 1 cup all-purpose flour for pasta dough
  • 2 eggs for pasta dough
  • 1 cup cooked lobster meat finely chopped
  • ½ cup ricotta cheese for filling
  • 1 tablespoon chopped chives or tarragon
  • 1 teaspoon lemon zest for filling
  • 2 tablespoons unsalted butter for finishing
  • 1 lemon lemon for juice and zest
  • to taste salt and pepper for seasoning

Equipment

  • Mixing bowl
  • Rolling pin or pasta machine
  • Ravioli cutter or sharp knife
  • Large pot
  • Slotted spoon
  • Skillet

Method
 

  1. Combine the semolina and all-purpose flour on a clean surface, creating a well in the center. Crack eggs into the well, add a pinch of salt, and knead the mixture together until the dough is smooth, firm, and elastic, about 8 minutes. Wrap in plastic wrap and let rest for 30 minutes.
  2. In a bowl, mix the finely chopped lobster meat with ricotta, chopped chives, lemon zest, salt, and pepper. Chill the filling for 15 minutes to let the flavors meld.
  3. Divide the rested dough into four portions. Using a rolling pin or pasta machine, roll each piece into very thin sheets, about 1mm thick, keeping the sheets lightly floured to prevent sticking.
  4. Lay one pasta sheet flat on a floured surface. Lightly brush the edges with water. Place teaspoon-sized dollops of lobster filling about 2 inches apart on the sheet, then cover with another sheet of dough. Gently press around each mound to seal, squeezing out air, and cut into individual ravioli with a cutter or sharp knife.
  5. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water, cooking for 3–4 minutes until they float and are tender. Use a slotted spoon to gently lift them out.
  6. In a skillet, melt the butter over medium heat and add a squeeze of lemon juice. Gently toss the cooked ravioli in the butter sauce until coated and heated through.
  7. Plate the ravioli immediately, garnishing with extra lemon zest and fresh herbs if desired. Serve hot for a delicate, flavorful experience.

Notes

Keep the pasta dough covered with a damp cloth during rolling to prevent drying out. Seal ravioli edges thoroughly to prevent filling from escaping during boiling. Use fresh lobster for best flavor, but frozen can work with careful handling.