📝 About This Recipe
This exquisite dish captures the essence of coastal Italian luxury, featuring delicate silken pasta pillows stuffed with succulent butter-poached lobster and creamy ricotta. The richness of the lobster is elevated by a decadent saffron-infused cream sauce that adds a floral depth and a stunning golden hue to the plate. Perfect for a romantic celebration or an elevated dinner party, this recipe brings the sophisticated flavors of a high-end trattoria directly to your home kitchen.
🥗 Ingredients
Pasta Dough
- 2 cups 00 Flour (plus extra for dusting)
- 3 pieces Large Eggs (room temperature)
- 1 teaspoon Olive Oil
- 1/2 teaspoon Sea Salt (fine grain)
Lobster Filling
- 12 ounces Lobster Tail Meat (cooked and finely chopped)
- 1/2 cup Ricotta Cheese (drained of excess moisture)
- 1 piece Shallot (minced and sautéed until translucent)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Unsalted Butter (melted)
Saffron Cream Sauce
- 1.5 cups Heavy Cream
- 1/4 cup Dry White Wine (such as Pinot Grigio)
- 1 pinch Saffron Threads (crushed)
- 1 clove Garlic (smashed)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
👨🍳 Instructions
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1
On a clean work surface, mound the flour and create a deep well in the center. Crack the eggs into the well, add olive oil and salt, and use a fork to gently whisk the eggs, gradually incorporating flour from the inner walls until a shaggy dough forms.
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2
Knead the dough by hand for about 8-10 minutes until it becomes smooth, elastic, and slightly translucent. Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
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3
While the dough rests, prepare the filling. In a medium bowl, combine the chopped lobster meat, ricotta, sautéed shallots, lemon zest, chives, and melted butter. Season with a pinch of salt and white pepper; mix gently to combine and refrigerate until needed.
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4
Divide the rested dough into four pieces. Keep the pieces you aren't working with covered. Flatten one piece and run it through a pasta machine at the widest setting. Fold it in thirds like a letter and run it through again; repeat this 3 times to laminate the dough.
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5
Continue passing the dough through the rollers, reducing the thickness setting one notch at a time, until you reach the thinnest or second-to-thinnest setting. The sheet should be long and thin enough to see the shadow of your hand through it.
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6
Lay the pasta sheet on a floured surface. Place rounded teaspoons of filling along the lower half of the sheet, spaced about 2 inches apart. Fold the top half of the dough over the filling.
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7
Carefully press around each mound of filling with your fingers to remove any air pockets—this prevents the ravioli from bursting. Use a fluted pastry cutter or a knife to cut into individual squares.
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8
Place the finished ravioli on a baking sheet dusted with cornmeal or flour. Repeat with the remaining dough and filling.
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9
For the sauce: In a wide skillet, simmer the white wine and smashed garlic over medium heat until the liquid is reduced by half. Remove the garlic clove.
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10
Add the heavy cream and saffron threads. Simmer gently for 5-7 minutes until the sauce thickens slightly and turns a beautiful golden yellow. Stir in the Parmigiano-Reggiano until melted and smooth.
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11
Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches and cook for 3-4 minutes. They will float to the surface when they are nearly done.
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12
Use a slotted spoon to transfer the ravioli directly into the skillet with the saffron sauce. Gently toss to coat, adding a splash of pasta water if the sauce becomes too thick.
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13
Plate the ravioli immediately, spooning extra sauce over the top and garnishing with fresh herbs or extra lemon zest.
💡 Chef's Tips
Ensure your lobster meat is very dry before mixing it into the ricotta to avoid a soggy filling. When sealing the ravioli, use a tiny bit of water on your finger to dampen the edges if the dough feels dry; this acts as 'glue'. Don't skip the dough resting period; it relaxes the gluten, making the pasta much easier to roll out thinly. Keep the pasta water at a gentle simmer rather than a rolling boil to prevent the delicate ravioli from breaking apart. If you don't have a pasta machine, a heavy rolling pin and patience will work, just aim for paper-thin transparency.
🍽️ Serving Suggestions
Pair with a chilled glass of buttery Chardonnay or a crisp Vermentino. Serve with a side of charred asparagus spears drizzled with balsamic glaze. A light arugula salad with shaved fennel and citrus vinaigrette cleanses the palate between bites. Provide crusty ciabatta bread to soak up every drop of the golden saffron cream sauce. Finish the meal with a light lemon sorbet to balance the richness of the lobster.