Homemade Lobster Ravioli With Garlic Browned Butter
Add 2 cups flour to a clean work surface. Make a well. Add 3 eggs into the well with 1 tablespoon chopped chives. Mix the eggs together with a fork.
1
Slowly start incorporating the flour from the outside of the well.
2
When it gets too thick, sprinkle some flour on top of the egg mixture (not too much) start kneading by hand until most of the flour is used (5 min).
3
Once the dough is soft to the touch and not sticky, cover in plastic wrap and let it rest for 30 minutes.
4
Remove the lobster meat from 3 lobster tails. Cut into chunks.
5
Finely dice a shallot.
6
Add the shallot to a skillet preheated over medium heat. Add 1 cup white cooking wine.
7
Then add 2 tablespoons sherry cooking wine.
8
Simmer to reduce for 5 minutes. Then whisk in 3 tablespoons butter.
9
Add the meat of 3 lobster tails.
10
Sauté for 1-2 minutes. The lobster will not be fully cooked, it will finish cooking when cooking the ravioli.
11
Add 1 teaspoon fresh chopped chives and remove from the heat.
12
Refrigerate the filling until you are ready to make the ravioli.
13
Next roll out the pasta in batches. Start on the widest setting and slowly roll out increasing the setting until you reach a level 6 on the machine.
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If the dough gets sticky you can sprinkle with a little flour. If it breaks just fold over in half and roll out again.
15
Place the sheet on a floured surface and continue to roll out the rest of the dough.
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Add the zest of 1 lemon, 1/2 cup shredded mozzarella cheese and 1/4 teaspoon salt to the filling. Mix to combine.
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Add 1 tablespoon of filling to the center of the pasta sheet, leaving about an inch of space in between.
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Fold the pasta sheet over and seal. Being careful to remove any air in between the filling and the pasta. Cut and seal. Finish making the ravioli.
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Bring a large pot of water to a boil and add two tablespoons salt.
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Make the sauce by adding 4 Tbs butter and 2 cloves garlic to a sauté pan over medium heat. Cook until the butter starts to turn golden. Then turn off.
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Place the ravioli into the simmering water (don’t crowd the pot) and cook for 3 minutes.
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Drain the ravioli with a slotted spoon and place directly into the garlic browned butter sauce. Carefully toss to combine.
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Place the ravioli in your serving dish and top with Parmesan, lemon zest and fresh chives.
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