Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 1 cup cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/2 cup unsalted butter
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Mix flour and salt, create a well, add eggs, and knead the dough. Let it rest for 30 minutes.
- Combine lobster, ricotta, Parmesan, lemon juice, salt, and pepper to make the filling.
- Roll out the dough to 1/16 inch thickness.
- Place teaspoons of filling on one half of the dough, fold, and seal the ravioli.
- Boil the ravioli in salted water for 3-4 minutes until they float.
- Melt butter in a skillet, add lemon juice and zest, and simmer.
- Toss cooked ravioli in the lemon butter sauce, plate, and garnish with parsley.
Notes
- Ensure the dough stays covered to prevent drying out.
- Remove air pockets when sealing ravioli to avoid bursting during cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Mixing, Rolling
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg