Lobster Ravioli
Sweet pockets filled with delicate lobster meat wrapped up in a creamy tomato sauce, dinner doesn't get much better than this! If you want, you can swap the lobster meat for white crab meat to make crab ravioli, this is a really versatile recipe.

 

Making your own pasta can seem daunting, but it's easier and quicker than you think. There are many different recipes for pasta, a fishery favourite is this recipe fro a basic pasta from then Chiappas Sisters, take a look at this pasta making article that gives you far more tips than we do here. If you want a gluten-free recipe they also list one here. Once you are confident with making pasta at home it opens up a huge new range of recipes. 

 

Don't tell anyone, but I have made ravioli with fresh lasagne sheets before, it takes a bit of work to get it all to stick, but if you are short of time or think life is too short to make your own pasta, it's worth a try. I also don't have a pasta machine and have made fresh pasta and rolled it out with a rolling pin, it takes time but it's a joy and I did find it quite relaxing.

 

Basic Pasta Dough
Makes 4-6 servings

 

INGREDIENTS 

  • 400g Tipo '00' flour 
  • 4 eggs
  • Pinch of fine salt

Place the flour on a board or in a bowl and make a well in the centre.

Crack the eggs into the well, add a pinch of salt then with a fork, mix the egg into the flour as much as possible so it’s not sticky. Don’t worry if there are lumps in the dough. Keep mixing and then when crumbs form put it on a flat surface and knead together. You can also speed this up by mixing your ingredients in a food processor until they bind.

Once it is all combined, knead until you have a silky, smooth, elastic dough. You are aiming to achieve a playdough texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour.

Cover with cling film and rest for 30 minutes.

TIP: The general rule for portions is 100g flour, 1 egg and a pinch of salt for a generous portion of pasta for 1 person

Lobster Ravioli 

  • 200g lobster meat
  • 80g salted butter 
  • 2 cloves of garlic grated
  • A good pinch of chilli flakes to taste
  • A handful of fresh parsley chopped 
  • Juice of half a lemon and the zest of a whole lemon
  • 150g ricotta
  • Pasta dough as above 
  • Salt and pepper to taste

 Tomato Cream Sauce

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of salted butter 
  • 2 cloves of garlic grated
  • 1 tin of good quality chopped tomatoes
  • 200ml full-fat milk
  • 50g grated parmesan cheese plus more for serving
  • A handful of fresh parsley chopped 
  • A handful of fresh basil chopped
  • Salt and pepper to taste

Chop up the lobster meat and set aside

Put the butter in a pan and gently melt it over a medium heat. Once the butter is golden and toasted add the garlic and chilli flakes and cook for another minute.

Remove from the heat and stir in the lobster, lemon zest and juice, salt and pepper and ricotta, combine well and set aside.

Roll your pasta dough into sheets and place 1 tablespoon of filling one inch apart in a line on one side of the pasta sheet. Brush around the filling with water to moisten and fold the sheet over the filling pressing firmly around the filling to seal. Cut into squares and using the prongs of a fork press around the edges of each parcel to seal. Be sure to cover the finished ravioli whilst you make the next batch and the pasta sauce.

To make the sauce, place the butter and oil in a pan to melt. Add the onion and cook until soft then add the garlic and cook for another minute.

Stir in the tomatoes and season with salt and pepper and cook for 15-20 minutes until thickened. Add the milk, parmesan, parsley and basil and cook for another 10 minutes.

Once you have added the milk, bring a large pan of salted water to a boil and add the ravioli in batches to the water and cook for 2-3 minutes and drain. They will rise to the top once cooked. 

Divide the cooked ravioli between four bowls, spoon over the sauce, grate over some parmesan and serve.