📝 About This Recipe
This decadent dish brings the luxury of the Atlantic coast to your dinner table, featuring tender chunks of butter-poached lobster tucked inside silken, handmade pasta. The filling is balanced with creamy ricotta and a hint of lemon zest to brighten the rich seafood notes. Bathed in a velvety saffron-infused brown butter sauce, this recipe is a masterclass in Italian-inspired elegance and sophisticated coastal flavors.
🥗 Ingredients
Pasta Dough
- 2 cups 00 Flour (plus extra for dusting)
- 3 Large Eggs (at room temperature)
- 1 teaspoon Olive Oil
Lobster Filling
- 12 ounces Lobster Tail Meat (cooked and finely chopped)
- 1/2 cup Ricotta Cheese (drained of excess moisture)
- 1 Shallot (minced and sautéed until translucent)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Salt and White Pepper (to taste)
Saffron Cream Sauce
- 4 tablespoons Unsalted Butter (high quality)
- 1 cup Heavy Cream
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 pinch Saffron Threads (crushed)
- 1 clove Garlic (finely 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 and add the olive oil.
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2
Using a fork, gently whisk the eggs, gradually drawing in flour from the inner walls of the well until a thick paste forms. Switch to your hands and incorporate the remaining flour until a shaggy dough forms.
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3
Knead the dough for 8-10 minutes until it is smooth, elastic, and bounces back when poked. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the chopped lobster, ricotta, sautéed shallots, lemon zest, and chives. Season with salt and white pepper.
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5
Divide the rested dough into four pieces. 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. Continue rolling, decreasing the thickness setting each time until the dough is translucent (usually the second-to-last setting).
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6
Lay the pasta sheet on a floured surface. Place rounded tablespoons of filling 2 inches apart along the center of the sheet.
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7
Lightly brush the dough around the filling with a tiny bit of water. Place a second sheet of pasta over the top, pressing firmly around the filling to remove any air bubbles.
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8
Use a fluted pasta cutter or a knife to cut into squares. Place the finished ravioli on a baking sheet dusted with cornmeal or flour.
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9
For the sauce, melt the butter in a large skillet over medium heat. Cook until the butter begins to foam and turn a nutty golden brown.
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10
Stir in the garlic and cook for 30 seconds, then deglaze with the white wine. Let the wine reduce by half.
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11
Add the heavy cream and saffron threads. Simmer gently for 5 minutes until the sauce thickens slightly and turns a beautiful golden hue.
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12
Bring a large pot of salted water to a gentle boil. Drop the ravioli in and cook for 3-4 minutes; they will float to the surface when done.
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13
Use a slotted spoon to transfer the ravioli directly into the sauce. Gently toss to coat, adding a splash of pasta water if the sauce is too thick.
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14
Garnish with extra chives and serve immediately on warmed plates.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for 15 minutes to prevent a soggy filling. When sealing the ravioli, ensure all air is pressed out, as trapped air will expand and cause the pasta to burst in the water. Do not let the water reach a rolling, violent boil; a gentle simmer prevents the delicate ravioli from breaking apart. If using frozen lobster, ensure it is completely thawed and patted very dry before chopping. Use '00' flour if possible for the silkiest texture, but all-purpose flour works as a reliable substitute.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Wine to cut through the richness. Serve with a side of lightly charred asparagus or a simple arugula salad with lemon vinaigrette. Provide a small bowl of freshly grated Parmigiano-Reggiano, though the dish is flavorful enough without it. Warm your serving bowls in the oven briefly so the cream sauce stays silky while you dine.