Homemade Lobster Ravioli Recipe - Laura Vitale - Laura in the Kitchen Episode 721

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.

Make the ravioli dough and let it rest for 30 minutes.

Cook lobster meat in boiling water until opaque, about 5-7 minutes; cool and chop finely.

Sauté garlic and shallots in olive oil until fragrant, about 2 minutes.

Mix chopped lobster, ricotta, parmesan, egg, salt, and pepper in a bowl.

Roll out the dough into thin sheets using a pasta machine or rolling pin.

Cut the dough into squares or circles, placing a small amount of filling in the center of each.

Moisten the edges of the dough with water and fold over to seal the ravioli.

Bring a large pot of salted water to a boil and gently add the ravioli.

Cook the ravioli until they float, about 3-4 minutes; remove with a slotted spoon.

In a separate pan, melt butter and heavy cream over low heat, then add white wine and lemon zest.

Toss the cooked ravioli in the sauce until coated, about 1-2 minutes.

Serve the ravioli warm, garnished with fresh herbs and additional parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens