Lobster Ravioli With Scampi Sauce
Updated: 4 days ago
Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
These homemade lobster ravioli are filled with tender lobster meat, creamy ricotta, and freshly grated Parmigiano Reggiano. Tossed in a garlicky scampi sauce made with white wine, lemon juice, tomato paste, butter, and a touch of red chili flakes, this elegant seafood pasta is finished with fresh Italian parsley for a bright, savory finish.
Ingredients:
Pasta Dough:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
Filling:
5 oz. cooked lobster meat
1/2 cup whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Scampi Sauce:
2 tbsp. extra virgin olive oil
6 garlic cloves, thinly sliced
1/2 tsp. crushed red chili flakes
1/3 cup dry white wine
Juice of 1 lemon
2 tbsp. butter
1 tbsp. tomato paste
1 tbsp. Italian parsley, finely chopped
Directions:
Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.
For the filling, add the lobster meat, ricotta, Parmigiano and salt to a blender and blend until smooth. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Place about 1/2 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until it floats to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.
In a sauté pan over medium-low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant.
Add the white wine, lemon juice, tomato paste and crushed red chili flakes to the pan. Stir and let simmer over low heat until the pasta has finished cooking. Right before adding the pasta, stir in the butter. Add salt to taste.
Strain the ravioli and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and serve!
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