Ingredients
Equipment
Method
- Make the pasta dough: Mound the flour on a clean surface and make a well in the center. Crack the eggs into the well and add the salt. Whisk the eggs with a fork, gradually incorporating the flour from the sides of the well. Once a shaggy dough forms, use your hands to knead it for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
- Prepare the filling: In a medium bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, parsley, minced garlic, salt, and pepper. Mix well.
- Assemble the ravioli: Divide the dough into two portions. Roll out one portion thinly using a rolling pin or pasta machine. Place small spoonfuls of the lobster filling about 1-2 inches apart on the dough. Brush a little water around each mound of filling. Lay the second sheet of dough over the top, pressing gently around the filling to seal and remove air pockets. Use a ravioli cutter or knife to cut out individual ravioli. Ensure the edges are well sealed.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface and are tender.
- Make the butter sauce: While the ravioli cook, melt the butter in a skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute. If using, add the white wine and let it simmer for 1-2 minutes to reduce slightly. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
- Combine and serve: Gently transfer the cooked ravioli from the pot to the skillet with the butter sauce. Toss to coat. Serve immediately, garnished with extra parsley and Parmesan cheese if desired.
Notes
You can make the ravioli ahead of time and freeze them on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.