Warm water lobsters with peculiar characteristics while the cold water Maine lobsters they enjoy most have never been surpassed in terms of size, delicious meat as well as taste. It is this cold water environment. There You can turn a fresh lobster into your meal in various ways, but if you want to experience Maine lobster in its authentic form then, one of the choice you could have is the lobster roll where creamed meat piles up over mayo generously or warm butter engulfs Connecticut style one, therefore providing personal taste buds with what they long for.
Today I am going to share one of my best ever recipe of Lobster Revioli. Let’s learn how to make the perfect Lobster ravioli at home. I have also shared the Orange Chicken recipe, which is now in trending.
Required Ingredients for Lobster Ravioli
Lobster Filling
- 1 lb raw lobster tails (8–9 oz meat)
- ½ cup ricotta cheese
- ½ lemon, juiced
- ½ tsp lemon zest
- Salt and pepper, to taste
- Crushed red pepper, to taste
For Ravioli Dough
- 1 egg
- 3 egg yolks
- 1 tbsp olive oil
- ½ cup 00 flour or all-purpose flour
- ½ tsp salt
- ½ cup semolina flour (or additional 00 or all-purpose flour)
For Saffron Butter Sauce
- Reserved lobster shells
- 4 tbsp butter, divided
- 4 cups water
- 2 bay leaves
- 1 shallot, quartered
- 1 pinch saffron (about 12 threads)
- 1 shallot, finely minced
- Salt and pepper
- ½ cup fresh parsley, minced
- ½ cup Parmesan cheese, finely grated
- 1 cup white wine (Sauvignon Blanc or Chardonnay)
Step by Step Instructions for Lobster Ravioli
First, Prepare the Lobster:
Once you have cooked lobster tails wait until they are bright pink and the meat is done. This will take just 7-8 minutes based on your preference. Then take out the lobster tails and immerse them in cold water.
After that break the lobster tails open, take out the meat from inside them, cut it into small pieces without crushing; and finally sprinkle with a little salt before putting it into refrigerator.
Make the Lobster Filling:
Mix together lobster meat with ricotta cheese, zest a lemon, juice, some salt, pepper flakes as much or little as you like and place in fridge for later use.
Prepare the Lobster Stock:
In a pot, melt 2 tbsp butter over medium heat then add lobster shells and sauté them for 3 minutes. Add quartered shallot bay leaves, 4 cups of water and a pinch of salt. Boil it until it reduced to 1 cup. Then simmer for about an hour and strain and add saffron in it.
Make the Ravioli Dough:
Blend the Ingredients: Mix egg, egg yolks, salt, olive oil. Then add 00 flour and semolina flour, pulse briefly before adding more water if necessary. The mixture is supposed to be wet but not too much. Shape into a smooth elastic ball on a floured surface for about 7-8 minutes and then store in the refrigerator for 30-40 minutes
Roll the Dough:
Preparing Dough Sheets: Dough needs to be divided into 4 pieces. Each piece should be flattened into rectangles, then dust them with flour, next, use of a pasta machine should widest setting in first and finally decreasing width until level 6 is reached.
Form the Ravioli:
Make Ravioli: Spoon portion on dough sheet, leaving 2” space around every spoonful. Place second sheet on top, press to seal around it. Cut to ravioli shapes. Put ravioli in cold place: Place ravioli on floured cookie sheet and put it in refrigerator.
Make the Sauce for Lobster Ravioli:
Cook the shallots in a pot with 2 tbsp butter and add some minced shallot and cook for around 5 minures. Then add some wite wine and simmr for 5-8 minutes. After it, put the lobster stock and simmr for 15-20 minutes until it slightly reduced and here you can add parmesan, parsley, sald and pepper.
Cook and Serve Ravioli:
Now boil a water with little salt and add ravioli until it float abobe. After this mix it with sauce and gently toss to coat. At this time, you have to garnish it with parsley and parmesan. And here you go, the perfect Lobster Ravioli. Enjoy your elegant homemade lobster ravioli with saffron butter sauce! If you have any messages for us, please email us. Thank you.
