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Lobster Ravioli
Created by: Howcan Team
Ingredients
- 1 lb cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of wonton wrappers
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 1/4 cup grated Parmesan cheese (for sauce)
- 1/4 cup chopped fresh basil
Instructions
- In a large bowl, mix together 1 lb of chopped cooked lobster meat, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Place a small spoonful of the lobster mixture onto a wonton wrapper. Moisten the edges with water and place another wonton wrapper on top, pressing out any air and sealing the edges. Repeat with the remaining mixture and wrappers.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook for 1 minute. Pour in 1 cup of heavy cream and 1/2 cup of tomato sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in 1/4 cup of grated Parmesan cheese and 1/4 cup of chopped fresh basil. Add the cooked ravioli to the skillet and gently toss to coat with the sauce.
- Serve the lobster ravioli hot, garnished with additional Parmesan cheese and parsley if desired.
Lobster ravioli has a rich history dating back to the coastal regions of Italy, where it was first created as a luxurious seafood dish. This delectable pasta dish gained popularity in the United States during the 1980s, particularly in upscale Italian restaurants. Renowned chefs like Lidia Bastianich and Mario Batali have contributed to its popularity by featuring their own versions on their menus. The key to a perfect lobster ravioli lies in the delicate balance of flavors, with fresh lobster meat, creamy ricotta, and a hint of lemon zest. Today, the best versions of this dish can be found in top-notch Italian restaurants in coastal cities like Boston and New York. For a twist, some chefs opt for a decadent lobster bisque sauce to elevate the dish to new heights.
90 min
4 servings
550 calories
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