Lobster Ravioli (EP.20)

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 a well in the flour and add eggs, olive oil, salt, and saffron.

Whip the eggs and incorporate the flour until a dough forms, then knead for 5 minutes.

Let the dough rest in a bowl with olive oil, covered, for 1 hour.

Finely chop shallots and garlic, then sweat them in olive oil until translucent.

Chop the lobster meat roughly, ensuring texture remains.

Zest half a lemon and grate parmesan cheese, then mix with lobster, shallots, garlic, chili flakes, and mascarpone cheese.

Add dried dill, salt, and pepper to the filling and mix well, then refrigerate.

Roughly chop carrots, celery, and shallots for the sauce.

Roast lobster shells at 450°F for 10 minutes to extract flavor.

Sauté shallots in olive oil, then add carrots and celery until browned.

Add roasted lobster shells and sauté, then add garlic and cook for 2-3 minutes.

Deglaze the pan with white wine, scraping the bottom for flavor.

Add tomato paste and cook, then add chicken stock and reduce by half.

Strain the sauce to remove solids, then add heavy cream and reduce further.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens