Lobster Ravioli Recipe

Lobster Ravioli

1. Divide lobster in half. Chop half of the lobster into ~1/4″ pieces. Reserve the other half and chill until ready to serve.
2. In a large bowl, combine chopped lobster, ricotta, parmesan, lemon zest, thyme, garlic powder, salt, and pepper. Mix until well-integrated. Cover and refrigerate until ready for use.
3. In a food processor, add eggs, flour, and salt. Pulse until crumbs begin to form and mixture is able to be pressed into a dough.
4. Remove dough from processor and form into a ball. Wrap with plastic wrap and let rest in fridge for at least 20 mins.
5. Remove dough from fridge, discard plastic wrap, then divide dough into quarters. Using your hands, flatten each quarter out.
6. Using a pasta maker and working one dough quarter at a time, run dough through widest setting first (do this 4 times). Then run dough through the next narrower setting two times, then repeat the process for the next two narrower settings. There are 8 width settings on our Kitchen Aid. The above process would go like this for each dough quarter: [4 times through setting 1] + [2 times through setting 2] + [2 times through setting 3] + [2 times through setting 4].
7. Once all 4 dough quarters have been made into sheets, lay out each sheet and cut them in half widthwise so that you’re left with 8 equal length sheets.
8. Working 2 sheets at a time, lay out 1 sheet and place 5-6 Tbsp-sized scoops of ravioli filling equally spaced apart. Lay 2nd sheet over top of 1st sheet, then with your hands seal the pasta dough in between each filling scoop. Using a ravioli press or your fingers, tightly seal the pasta surrounding the edge of each filling scoop to permanently create a pocket of filling. Then using a 3” ring mold or cookie cutter, cut ravioli from the pasta sheet. Repeat with remaining sheets and filling.
9. Bring a large pot of salted water to boil. Boil half of the ravioli for 6-7 mins or until floating and tender. Remove from water and drain. Repeat with remaining ravioli.
10. While ravioli are cooking, melt 1/2 stick butter in small pan over medium heat. Add remaining un-chopped lobster and toss cooking until heated through, about 2-3 mins. Lower heat until ready to serve.
11. To serve: plate 5 to 6 ravioli then top with Lemon Beurre Blanc sauce to taste, some un-chopped lobster, then garnish with parsley. Repeat with remaining ingredients for more servings. Enjoy!

Lemon Beurre Blanc Sauce

1. In a small pan over medium-high heat, add shallots, wine, and lemon juice then bring to simmer. Reduce heat and continue to simmer until liquid is reduced by about 1/2, about 3-4 mins. Whisk in heavy cream and continue simmering for another 1-2 mins.
2. While keeping heat low and removing pan from heat occasionally (if necessary), whisk in butter 1 cube at a time. Continually whisk until butter melts and integrates. Repeat with remaining butter and continue whisking constantly to emulsify sauce.
3. Once butter has been completely integrated and sauce has thickened a bit, remove pan from heat. Season with cayenne pepper and salt. Serve immediately.