Ingredients
Equipment
Method
- Start by cooking the lobster: bring a large pot of salted water to a gentle boil, about 90°C, and carefully drop in the lobster. Cook for 8-10 minutes until shell is bright red and meat is firm. Remove, cool slightly, then extract and chop the lobster meat finely.
- In a mixing bowl, combine the chopped lobster with ricotta cheese, lemon zest, chopped herbs, a pinch of salt, and pepper. Mix gently until well incorporated, creating a smooth, flavorful filling.
- While the filling rests, prepare your pasta dough: place flour on a clean surface, make a well in the center, and crack in the eggs. Knead until the dough is silky and elastic, about 8 minutes. Wrap in plastic and let rest for 30 minutes to relax.
- Divide the rested dough into four portions. Using a pasta machine or rolling pin, roll each portion into thin sheets about 1 mm thick, dusting lightly with flour to prevent sticking.
- Cut the pasta sheets into 3-inch squares or circles. Place a teaspoon of filling in the center of each piece, then brush the edges with beaten egg. Fold over and press firmly to seal, removing any air pockets.
- Bring a large pot of salted water to a gentle simmer around 85°C. Carefully drop in the ravioli, cooking for 3-4 minutes until they float and pasta is tender. Use a slotted spoon to remove and set aside.
- In a skillet, melt the butter over medium heat and cook until lightly browned and fragrant. This will give a nutty aroma that complements the lobster filling.
- Gently toss the cooked ravioli in the browned butter to coat evenly. Garnish with additional herbs if desired, then serve immediately.
- Enjoy your lobster ravioli while hot, with the tender pasta, rich filling, and nutty butter sauce creating a luxurious, balanced dish.
Notes
Resting the pasta dough and filling helps achieve a silky texture, and gentle cooking preserves the delicate lobster flavor. For an extra touch, add a squeeze of lemon juice just before serving.