Name: Lobster Ravioli with Creamy Lemon Butter Sauce
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 cups ’00’ flour (plus more for dusting); 3 large eggs, room temperature; 1 tbsp olive oil; ½ tsp kosher salt; 1–2 tbsp water, if needed; 8 oz cooked lobster meat, chopped; 4 oz whole milk ricotta; ¼ cup grated Parmesan; 1 egg yolk; 2 tbsp breadcrumbs; 1 tbsp parsley, chopped; 1 tsp lemon zest; ¼ tsp nutmeg; ¼ tsp white pepper; ½ tsp kosher salt; ½ cup unsalted butter, cubed; ¼ cup dry white wine; 3 tbsp lemon juice, fresh; 1 tsp lemon zest; 2 tbsp heavy cream; 2 tbsp chopped chives; Salt and white pepper, to taste; ¼ cup grated Parmesan (for serving); 1 lemon, cut into wedges; ¼ cup microgreens or arugula; Kosher salt for pasta water

Description

Delicate lobster ravioli served with a bright, creamy lemon butter sauce. Fresh pasta, tender lobster filling, and a glossy emulsified sauce combine for a restaurant-quality dish at home.

Ingredients

2 cups ’00’ flour (plus more for dusting)
3 large eggs, room temperature
1 tbsp olive oil
½ tsp kosher salt
1–2 tbsp water, if needed
8 oz cooked lobster meat, chopped
4 oz whole milk ricotta
¼ cup grated Parmesan
1 egg yolk
2 tbsp breadcrumbs
1 tbsp parsley, chopped
1 tsp lemon zest
¼ tsp nutmeg
¼ tsp white pepper
½ tsp kosher salt
½ cup unsalted butter, cubed
¼ cup dry white wine
3 tbsp lemon juice, fresh
1 tsp lemon zest
2 tbsp heavy cream
2 tbsp chopped chives
Salt and white pepper, to taste
¼ cup grated Parmesan (for serving)
1 lemon, cut into wedges
¼ cup microgreens or arugula
Kosher salt for pasta water

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Instructions

Make pasta dough: Mix flour, eggs, olive oil, and salt into a shaggy dough. Knead 8–10 minutes until smooth. Wrap in plastic and rest 30 minutes.
Prepare filling: Combine lobster, ricotta, Parmesan, egg yolk, breadcrumbs, parsley, lemon zest, nutmeg, white pepper, and salt. Chill 15 minutes.
Roll pasta: Divide dough into 4 pieces. Roll each through pasta machine from widest to thin settings, dusting with flour as needed.
Fill ravioli: Place teaspoons of filling every 2 inches on sheet. Brush around filling with water. Cover with second sheet, press to seal, remove air pockets, cut into individual ravioli.
Make sauce: Melt butter over medium heat, add wine and reduce by half. Stir in lemon juice and zest. Reduce heat and whisk in cream. Season with salt and white pepper.
Cook ravioli: Boil salted water, cook ravioli 3–4 minutes until they float. Remove with slotted spoon.
Serve: Plate ravioli, spoon warm sauce, garnish with chives, Parmesan, microgreens, and lemon wedges.

Notes

Keep pasta sheets covered with damp towel to prevent drying.
Chill filling to prevent leakage during sealing.
Cook ravioli in batches to avoid sticking.
Store uncooked ravioli in fridge or freeze in single layer for up to 3 months.
Serve immediately—fresh pasta continues cooking off heat.

Prep Time: 90 minutes
Cook Time: 15 minutes
Category: Main Dish, Seafood, Pasta
Method: Fresh Pasta + Sauce
Cuisine: Italian