Gordon Ramsay’s Lobster Ravioli: Zero-Waste, Michelin Technique

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.

Start by preparing the lobster trimmings: claws, knuckles, and legs.

Blend the salmon in a blender or chop finely, then add 1 egg white to create a mousse.

Combine the lobster meat with the salmon mousse, lightly season with salt, pepper, and lemon.

Chop basil leaves finely and mix into the lobster and salmon mixture for flavor.

Zest a lemon and add the zest to the mixture, then roll the lemon and squeeze in fresh lemon juice.

Set the lobster mixture in the fridge for 10 minutes to firm up.

Prepare the pasta dough, rolling it out thinly and lightly flouring the surface.

Cut the pasta into discs and spoon the lobster filling into the center of each disc.

Use egg yolk as a glue to seal the edges of the ravioli, ensuring they are tightly closed.

Shape the ravioli by folding the pasta over the filling and pinching the edges to seal, being careful not to pierce the dough.

Trim the ravioli if desired, but it's not necessary for home cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens