Ingredients
Scale
- 1 lb fresh lobster meat, chopped finely
- 1 package of fresh pasta dough (or store-bought ravioli sheets)
- 1 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 egg, beaten
- Salt and freshly ground black pepper to taste
- For the lemon butter sauce:
- 1/2 cup unsalted butter
- Juice of 1 large lemon
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Combine lobster meat, ricotta, Parmesan, lemon zest, beaten egg, salt, and pepper in a bowl. Mix until well blended to create the filling.
- Roll out pasta dough to about 1/8 inch thickness. Place small spoonfuls of filling on one sheet, cover with another sheet, and seal around each filling. Cut into individual ravioli shapes.
- Cook ravioli in boiling salted water for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in lemon juice and red pepper flakes if using. Cook for another minute.
- Gently toss cooked ravioli in the lemon butter sauce until coated. Garnish with chopped parsley before serving.
Notes
- Ensure ravioli are sealed tightly to prevent filling leakage during cooking.
- Prepared and uncooked ravioli can be refrigerated for up to 24 hours before cooking.
- For a richer flavor, sprinkle extra Parmesan and fresh herbs before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 125mg