Lobster Ravioli with Creamy Lemon Sauce

Follow our step-by-step guide on how to make Lobster Ravioli with Creamy Lemon Sauce.

1. Step 1

   Begin by taking a large bowl and adding flour, creating a well in the center.

2. Step 2

   Into this well, crack in the eggs and sprinkle 1/4 teaspoon of salt.

3. Step 3

   With a fork, whisk the eggs gently, gradually drawing in flour from the edges until a shaggy dough begins to form.

4. Step 4

   Transfer this dough to a clean surface and knead it for 10 to 12 minutes until it transforms into a smooth, elastic ball.

5. Step 5

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour, or up to 2 hours.

6. Step 6

   If you prefer, refrigerate it for up to 1 day, but remember to bring it back to room temperature before rolling.

7. Step 7

   While the dough rests, prepare the filling.

8. Step 8

   In a small bowl, set aside the mascarpone cheese.

9. Step 9

   In a medium skillet, melt 2 tablespoons of butter over medium heat.

10. Step 10

    Add minced garlic and shallots, cooking until they soften, about 2 minutes.

11. Step 11

    Stir this aromatic mixture into the mascarpone, along with fresh herbs, lemon zest, lemon juice, pepper, and the remaining salt.

12. Step 12

    Gently fold in the lobster meat and chill the filling for 15 minutes to let the flavors meld.

13. Step 13

    Once the filling is ready, divide the rested dough into two portions.

14. Step 14

    Roll out one portion on a floured surface, keeping the other wrapped to prevent drying.

15. Step 15

    Flatten the dough into a rectangle and feed it through a pasta machine, starting with the widest setting.

16. Step 16

    Gradually reduce the width with each pass until the dough is about 1/16-inch thick.

17. Step 17

    Cut the sheet in half for easier handling.

18. Step 18

    On the rolled-out dough, place mounds of the lobster filling, about 1 tablespoon each, spaced 2 inches apart, leaving a 1-inch border on the short sides.

19. Step 19

    Brush the dough around each mound with water, then fold the dough over to encase the filling.

20. Step 20

    Press firmly around each mound to seal, ensuring no air pockets remain.

21. Step 21

    Trim the edges with a fluted pastry wheel or pizza cutter to create individual ravioli.

22. Step 22

    Arrange the ravioli on a baking sheet lined with a clean kitchen towel and cover them with another towel.

23. Step 23

    Repeat this process with the remaining dough and filling.

24. Step 24

    Next, in a large skillet, bring clam juice and white wine to a simmer over high heat.

25. Step 25

    Allow it to reduce to about 1/3 cup, which should take around 7 minutes.

26. Step 26

    Gradually stir in the remaining 4 tablespoons of butter, adding one piece at a time and letting each melt completely before adding the next.

27. Step 27

    Stir in heavy cream and cook until the sauce thickens enough to coat the back of a spoon, about 2 minutes.

28. Step 28

    Add cherry tomatoes and remove from heat, covering to keep warm.

29. Step 29

    Bring a large pot of salted water to a rolling boil.

30. Step 30

    Cook the ravioli in batches until they are tender, which should take about 4 to 6 minutes.

31. Step 31

    Drain the ravioli and plate them elegantly.

32. Step 32

    Drizzle the creamy sauce over the top and finish with a sprinkle of fresh herbs for a delightful touch.

33. Step 33

    Enjoy this exquisite dish that brings a taste of the sea to your table!.