Lobster Ravioli with Tomato Cream Sauce

★ 5.0 · Advanced

Sweet chunks of lobster and ricotta are tucked into delicate handmade pasta pillows and bathed in a blush tomato cream sauce for an elegant special-occasion dish.

60 minPrep Time

35 minCook Time

95 minTotal Time

4 servings (about 32 ravioli)Yield

Why You'll Love This

A luxurious, from-scratch special-occasion pasta
Sweet lobster balanced by a silky blush tomato cream sauce
Impressive enough for anniversaries and holidays

Ingredients

2 cupsall-purpose flour, plus more for dusting
3large eggs
1large egg yolk
1 tbspolive oil
12 ozcooked lobster meat, finely chopped
3/4 cupwhole milk ricotta cheese, drained
1/4 cupgrated Parmesan cheese, plus more for serving
1large egg (for filling)
2 tbspchopped fresh chives
1 tspkosher salt, divided, plus more for pasta water
1/4 tspblack pepper
3 tbspunsalted butter
2 clovesgarlic, minced
1/2 cuptomato passata or crushed tomatoes
1 cupheavy cream
2 tbspchopped fresh basil

Nutrition (estimated per serving)

700Calories

32gProtein

38gFat

54gCarbs

2gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Make the dough: mound the flour on a clean surface, make a well, and add the 3 eggs, egg yolk, olive oil, and a pinch of salt. Beat with a fork, gradually pulling in flour, until a shaggy dough forms.
Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
Make the filling: in a medium bowl, combine the chopped lobster meat, ricotta, Parmesan, 1 egg, chives, 1/2 teaspoon salt, and the pepper. Mix gently just until combined; do not overmix or the lobster will break down too much.
Divide the rested dough into 4 pieces. Roll each piece through a pasta machine from the widest setting down to the second-thinnest, until thin and almost translucent.
Place teaspoon-sized mounds of lobster filling about 2 inches apart on half of each sheet. Brush the dough around the filling lightly with water.
Fold the other half of the sheet over, pressing firmly around each mound to seal completely and press out any trapped air, which can cause the ravioli to burst.
Cut into squares with a fluted pastry wheel or knife, pressing the edges again to ensure a tight seal. Place on a floured baking sheet in a single layer.
Bring a large pot (6 to 8 quarts) of water to a boil and salt it generously.
Make the sauce: melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 to 45 seconds until fragrant.
Stir in the tomato passata and simmer for 3 to 4 minutes until slightly reduced.
Pour in the heavy cream and the remaining 1/2 teaspoon salt, stirring to combine. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and turns a pale blush pink.
Carefully drop the ravioli into the boiling water in 2 batches and cook for 3 to 4 minutes, until they float to the surface; do not overcrowd or stir roughly, since the delicate filling can burst the seams.
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the tomato cream sauce, along with a splash of pasta water, and gently toss to coat without breaking the ravioli.
Divide among 4 plates, spoon extra sauce over the top, and garnish with fresh basil and grated Parmesan.

Tips

Fold the lobster into the filling gently rather than mashing it; you want distinct sweet chunks of lobster in every bite, not a paste.
Simmer the tomato cream sauce gently, not at a rolling boil; too high a heat can cause the cream to separate and turn the sauce oily instead of silky.