Lobster ravioli

For the pasta dough, place the flour onto a clean work surface and create a well in the center. Add the eggs, olive oil and salt to the well, and then beat the eggs gently to break them up. Gradually add the flour into the mix whilst beating until you have a rough mixture.

Start folding the dough until you have a dough ball. Knead for around 10 minutes, to create a smooth and elastic texture. You can sprinkle additional flour onto the dough if needed to prevent it from sticking. When ready, wrap the dough in plastic wrap and let it rest for a minimum of 1 hour at room temperature.

For the filling, mix the lobster, minced garlic, ricotta cheese, lemon zest, and black pepper in a large bowl until fully combined.

Remove the pasta dough from the wrap and divide into four quarters. If you have a pasta roller, use this to roll out each quarter of the dough, working from the largest opening setting to the lowest. If you don’t have a pasta roller, you can roll the pasta out by hand to around 1 inch thickness.

Place a dough sheet onto a clean work surface, and then take the lobster mixture and dollop onto the dough, in roughly 1 tbsp portions around 1 inch apart from each other. Brush the dough with water and top with another dough sheet. Press around the fillings to seal and then carefully cut into squares around the filling to form the ravioli.

Transfer the ravioli onto a baking sheet and place into the fridge. Repeat this step for the remaining dough sheets.

For the sauce, place a large pot of salted boiling water over a medium heat. Whilst the water comes up to temperature, melt the butter in a large pan over a medium heat and add the shallots. Leave to cook for around 1 minute until softened.

Add the white wine to the shallots, stirring often, and leave to reduce for around 4 minutes. Then whisk in the whipping cream, fresh sage, and salt. Continue to whisk constantly until the sauce has thickened, and then remove from the heat.

Once the water has boiled, add the chilled ravioli and cook for around 4 minutes until the pasta is tender. Use a slotted spoon to transfer the ravioli into the pan with the sauce. Return the sauce with the ravioli to a low heat to bring back up to warmth. Serve immediately.

Tips & tricks

For the best lobster ravioli there are a few tips and tricks to keep in mind. Firstly, you will need to allow time for the pasta dough to rest, so make sure you plan ahead of time for when you want the dish to be ready for serving. For more guidance and support on how to make pasta at home, have a look at our easy-to-follow video guide.

Make sure you chop the lobster meat finely, so the filling is evenly distributed. You can buy ready cooked lobster meat, but if you want to head down to your local fishmongers and purchase lobster fresh, we have shared all the best ways to boil your lobster in this article.

When adding the filling to the pasta, take care not to overfill the ravioli otherwise you may find it difficult to seal the pasta. The ravioli will float when it’s fully cooked, so keep a close eye on the pot! If you leave the ravioli cooking too long the filling will often come out.

How to serve them

We love this dish simply as it is, with the lobster ravioli sauce, warm and fresh from the stove. If you want an even cheesier taste, freshly grated parmesan cheese on top of the pasta is a delicious way to plate the ravioli up for guests.

Storage

Freshly made ravioli will keep in the fridge for up to three days and can be gently reheated on the stove in a pot of boiling water for three minutes until warmed through.