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Lobster and Spinach Ravioli with Extra Parmesan Cheese
Created by: Howcan Team
Ingredients
- 1 pound fresh lobster meat, cooked and chopped
- 2 cups fresh spinach, 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
- Extra parmesan cheese for serving
Instructions
- In a large bowl, combine the cooked and chopped lobster meat, chopped spinach, ricotta cheese, grated parmesan cheese, nutmeg, salt, and pepper.
- Roll out the fresh pasta dough into thin sheets.
- Place small spoonfuls of the lobster and spinach mixture onto one sheet of pasta, leaving space between each spoonful.
- Place another sheet of pasta on top and press around the filling to seal the ravioli.
- Use a ravioli cutter or a knife to cut the ravioli into individual pieces.
- Bring a large pot of salted water to a boil.
- Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
- Remove the ravioli with a slotted spoon and transfer to serving plates.
- Sprinkle extra parmesan cheese on top and serve hot.
Lobster and Spinach Ravioli with Extra Parmesan Cheese is a luxurious Italian dish that combines the delicate flavors of lobster and spinach with the rich, nutty taste of Parmesan cheese. This exquisite dish has a rich history dating back to the coastal regions of Italy, where fresh lobster is abundant and spinach grows in lush, verdant fields. Renowned chefs in regions like Liguria and Tuscany have perfected the art of creating this delectable ravioli, using the finest ingredients and traditional techniques. Today, the best versions of this dish can be found in upscale Italian restaurants that prioritize using fresh, high-quality lobster and spinach, and generously topping the ravioli with an extra sprinkle of aged Parmesan cheese. The key to achieving the perfect balance of flavors lies in the quality of the lobster, the freshness of the spinach, and the richness of the Parmesan. For a unique twist, some chefs also infuse the pasta dough with squid ink to add a subtle briny flavor and a striking visual appeal. When making Lobster and Spinach Ravioli with Extra Parmesan Cheese at home, it's essential to source the freshest lobster and spinach available, and to use authentic Parmigiano-Reggiano for that unmistakable umami taste. The pasta should be rolled out thinly to encase the luscious filling, and the ravioli should be cooked until al dente before being generously showered with extra Parmesan cheese. This dish is a true celebration of the sea and the land, marrying the sweetness of lobster and the earthy essence of spinach with the irresistible allure of Parmesan cheese.
60 min
4 servings
480 calories
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