How to Make Luxurious Lobster Ravioli from Scratch | Pour Choices Kitchen

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.

Fill a large pot with water and add a generous amount of salt and a few slices of lemon.

Bring the water to a boil and add the lobster tails; cook for about 5-7 minutes until the shells turn bright red and the meat is opaque.

Remove the lobster tails from the water and let them cool.

Use kitchen shears to cut through the shell lengthwise and extract the meat; chop the lobster meat finely.

Toss the chopped lobster meat in about 1 tablespoon of melted herb butter.

Check 1/2 cup of lump crab meat for any shell pieces and add it to the bowl with lobster meat.

In a mixing bowl, combine the lobster meat, crab meat, 1 cup of ricotta cheese, lemon zest, a squeeze of lemon juice, minced garlic, 2 tablespoons of fresh herbs, and grated Parmesan cheese; season with salt and pepper to taste.

Cover the filling with plastic wrap and refrigerate to chill.

In a stand mixer with a dough hook, add 2 cups of all-purpose flour and a pinch of salt.

Crack 3 large eggs into the mixing bowl and add 1 tablespoon of olive oil.

Mix on low speed until the ingredients combine into a shaggy dough, adding water by the teaspoon if necessary until it forms a rough ball.

Increase the mixer speed to medium low and knead the dough for about 8-10 minutes until smooth and elastic; the dough should spring back when pressed.

Remove the dough from the bowl, shape it into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.

After resting, cut the dough into four equal portions and keep the rest covered.

Flatten one portion of the dough into a rectangle, dust it lightly with flour, and pass it through the pasta roller on the widest setting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens