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.

Put shallots in a food processor.

Add boiled lobster meat to the food processor.

Season with a pinch of salt and black pepper.

Add fresh parsley to the mixture in the processor.

Process until combined, then transfer to a bowl.

Mix in ricotta cheese by hand.

Prepare ravioli dough, which includes a touch of saffron, and cut a piece to run through a pasta maker.

Roll the dough to about 1/16 of an inch thick.

Cut the rolled dough into shapes using a dough cutter.

Brush egg on the edges of the dough to help seal the ravioli.

Place lobster stuffing on the dough.

Fold the dough over to create a half-moon shape and seal the edges with a fork.

Heat butter in a pan and add shallots, cooking until fragrant.

Season the sauce with black pepper and salt.

Add lump crab meat to the sauce and stir.

Pour in marinara sauce and a hint of cream, letting it simmer.

Add a splash of cherry wine to the sauce and lower the heat.

Boil water and add a bit of olive oil to prevent sticking.

Cook the ravioli in boiling water for about 2-3 minutes until done.

Strain the ravioli and place them into the crab meat sauce, ensuring they are well coated.

Plate the ravioli and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens