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Lobster Stuffed Ravioli

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PREP TIME
60 min
COOKING TIME
25 min
TOTAL TIME
160 min
SERVINGS
4 servings
Dinner Italian
Lobster Stuffed Ravioli
Ingredients
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1 teaspoon kosher salt, divided
  • 3/4 cup mascarpone cheese
  • 6 tablespoons cold unsalted butter, divided
  • 3 cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon ground black pepper
  • 8 ounces cooked lobster meat, cut into bite-size pieces
  • 3/4 cup bottled clam juice
  • 1/2 cup dry white wine
  • 3/4 cup heavy whipping cream
  • 1 cup cherry tomatoes, halved
  • fresh herbs, for garnish
Instructions
1
Start by placing flour in a large bowl and creating a central depression. Add eggs and 1/4 teaspoon salt to the well, then use a fork to break up the egg mixture. Gradually incorporate flour into the egg mixture, stirring from the center and working outwards until shaggy dough pieces form. Use your hands to bring these shaggy pieces together, forming a rough ball. Transfer the dough and any remaining flour to a clean work surface.
2
Knead the dough, pressing any loose flour into it, until it becomes smooth and elastic. This process should take around 10 to 12 minutes.
3
Cover the dough with plastic wrap and let it rest at room temperature for at least an hour or up to 2 hours, or refrigerate it for up to a day. If you're refrigerating the dough, make sure to let it come to room temperature before rolling.
4
In a small bowl, set aside the mascarpone. Melt 2 tablespoons of butter in a medium skillet over medium heat, then add garlic and shallot. Cook the mixture until softened, about 2 minutes.
5
Stir the cooked shallot mixture into the mascarpone along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in the lobster.
6
Chill the lobster filling for 15 minutes, covered.
7
While the lobster filling is chilling, unwrap the dough and divide it evenly into 2 portions. Place one portion on a clean work surface, wrap the remaining dough in plastic wrap, and shape it into a rectangle.
8
Press the dough to flatten using your heel of hand. Then, pass the dough through a pasta machine 2 times, folding the outer tapered ends towards the center like an envelope. Repeat this process until the pasta sheet is about 1/16-inch thick and you can see your hand through it.
9
Cut the pasta sheet in half crosswise to make it easier to work with. Cover one sheet loosely with plastic wrap and lightly dust the work surface with flour.
10
Place 1-tablespoon mounds of lobster filling 2 inches apart along the center of one dough sheet, leaving a 1-inch edge from the short sides. Brush the dough around the filling with water and loosely lift the long edge to fold over it, pressing on the dough to seal and press out air pockets.
11
Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli.
12
Place the ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel and repeat the process with the remaining pasta sheet, dough, and filling.
13
Cut the remaining 4 tablespoons of butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat, then reduce it until about 1/3 cup remains. Gradually stir in the remaining butter pieces, waiting until each piece is nearly melted before adding the next.
14
Stir in heavy cream. Cook over high heat, stirring often, until the sauce is thick enough to lightly coat the back of a spoon. Stir in tomatoes.
15
Remove from heat and cover to keep warm.
16
Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil the ravioli until tender, about 4 to 6 minutes. Drain and divide among 4 plates.
17
Drizzle cream sauce evenly over the ravioli and garnish with herbs.