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Lobster and Asparagus Ravioli
Created by: Howcan Team
Ingredients
- 1 pound fresh lobster meat, cooked and chopped
- 1 cup asparagus, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package of fresh pasta dough
- 1 egg, beaten
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the cooked lobster meat, chopped asparagus, ricotta cheese, 1/4 cup Parmesan cheese, nutmeg, salt, and pepper.
- Roll out the fresh pasta dough into thin sheets. Place small mounds of the lobster and asparagus filling on one sheet of pasta, leaving space between each mound.
- Brush the beaten egg around each mound of filling, then place another sheet of pasta on top. Press around each mound to seal the ravioli, then cut them into individual pieces.
- In a large pot of boiling salted water, cook the ravioli for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the chicken broth and heavy cream, stirring to combine. Cook for 2-3 minutes until slightly thickened.
- Add the cooked ravioli to the skillet, tossing gently to coat with the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve the lobster and asparagus ravioli in bowls, garnished with grated Parmesan cheese and fresh parsley. Enjoy!
Lobster and asparagus ravioli is a luxurious and indulgent dish that has its roots in Italian cuisine. This delectable pasta dish is believed to have originated in the coastal regions of Italy, where fresh seafood and vegetables are abundant. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the delicate balance of flavors and textures. The best versions of this dish can be found in upscale Italian restaurants in coastal cities like Naples, Venice, and Sicily, where the freshest lobster and asparagus are sourced. The key to a perfect lobster and asparagus ravioli lies in the quality of the ingredients, especially the tender lobster meat and the vibrant asparagus. The pasta dough should be thin and delicate, allowing the filling to shine through. While traditional recipes call for a creamy lobster and asparagus filling, some chefs opt for a lighter approach by incorporating a lemon-infused sauce or a hint of saffron for a unique twist. Whether enjoyed in a fine dining establishment or prepared at home, lobster and asparagus ravioli is a dish that embodies the essence of Italian coastal cuisine, offering a harmonious blend of seafood and seasonal produce.
90 min
4 servings
450 calories
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