How To Make Lobster Ravioli

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Shrimp provides a similar texture and flavor profile at a lower price.

ravioli dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Store-bought dough saves time and effort.

Welcome to the cooking demonstration; introduce the dish as lobster ravioli.

Explain using wonton wrappers instead of making pasta from scratch for convenience.

Prepare 10 oz of lobster meat from 2 lobster tails; mention using frozen lobster pieces as a cheaper alternative.

Sauté shallots in olive oil until softened, being careful not to brown them.

Add garlic to the shallots and sauté, ensuring not to burn the garlic.

Deglaze the pan with sherry wine and explain where to find it in stores.

Poach the lobster pieces in the pan with the sherry wine for a few minutes, adding lemon zest.

Remove the lobster from the pan and cool it down in ice water, saving the poaching liquid for the sauce.

Prepare a roux with flour and butter to thicken the saved lobster poaching liquid.

Cool the lobster meat completely before mixing it with the mascarpone cheese to prevent melting.

Start boiling water with salt for cooking the ravioli.

Mix the cooled lobster with the mascarpone cheese and herbs to create the filling.

Fill the wonton wrappers with the lobster filling, sealing them properly.

Cook the filled ravioli in boiling salted water until they float, about 3-4 minutes.

Prepare a sauce using the thickened poaching liquid, adding pesto and sundried tomato oil for flavor.

Plate the ravioli and drizzle with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens