Menu Enter a recipe name, ingredient, keyword...

Lobster Ravioli - {Ravioli Con Aragosta}

By

Google Ads
Rate this recipe 5/5 (2 Votes)

Ingredients

  • LOBSTER FILLING:
  • 1 recipe Basic Egg Pasta
  • 2 cups cooked lobster meat - (abt 12 oz)
  • 1 large egg beaten
  • 1 teaspoon fine sea salt
  • 1 teaspoon white pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely-minced fresh parsley

Details

Servings 150

Preparation

Step 1

To make the filling, with a knife, mince the lobster meat fine. Put it in a bowl, add all the remaining filling ingredients, and mix well. Refrigerate, covered, until ready to use.

To make the ravioli using a form, first roll the dough through a pasta machine to the finest setting and cut into 13-inch lengths, or roll it out with a rolling pin on a floured surface as thin as possible and cut into strips approximately 5 inches by 13 inches. Place one strip of dough over the bottom section of the ravioli form, making sure that the dough overlaps all the edges of the form by about 1/2 inch. Use the top part of the form to make slight impressions in the dough. Put 1 teaspoon of filling in each impression and cover with another sheet of dough. Roll over the form with a rolling pin several times to seal the edges. Trim the excess dough from around the form and save to reroll. Shake the ravioli out through the holes in the form and place them in a single layer on a floured baking sheet or a clean towel.

If you prefer to make the ravioli without a form, roll each piece of dough through a pasta machine to the finest setting and cut each strip of dough in half; or roll the dough out on a floured surface as thin as possible and cut in 5-inch-wide strips. Place teaspoons of the filling about 2 inches apart on one strip of dough, and cover with another strip of dough. Press down around the mounds of filling to seal the dough, and cut in ravioli squares with a pasta wheel or sharp knife. Place the ravioli in a single layer on a floured baking sheet or clean towels as you make them.

To cook, bring a large pot of salted water to a boil. Cook the ravioli, about 2 dozen at a time, just until they bob to the top, about 3 minutes. Drain and serve with a sauce of your choice.

To freeze, arrange the ravioli on baking sheets in a single layer, cover with foil, and freeze until solid. Place them in plastic bags and freeze for up to 3 months. Do not defrost before boiling.

Note: Ravioli forms can be purchased in cookware shops or through catalogs.

This recipe yields 150 to 200 ravioli.

You'll also love

Review this recipe

Pecan Toffee Filled Ravioli Cookies Homemade Three Cheese Ravioli