Description
Delight in this luxurious Shrimp and Lobster Ravioli paired with a creamy garlic butter sauce. This homemade pasta filled with tender seafood and rich cheeses is complemented perfectly by a velvety sauce infused with garlic and a hint of lemon, making it an elegant yet approachable dish for any special occasion or indulgent weeknight dinner.
Ingredients
Scale
Ravioli Filling
- 1/2 lb cooked shrimp, peeled and chopped
- 1/2 lb cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
Ravioli Dough
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Water (as needed)
Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Make the Ravioli Dough: Crack the eggs into a well in the flour, add the olive oil and a pinch of salt. Gradually mix the flour into the eggs, kneading until you form a smooth, elastic dough. If the dough feels too dry, add a small amount of water, a tablespoon at a time. Once formed, wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the Filling: In a bowl, combine the chopped shrimp, chopped lobster meat, ricotta cheese, grated Parmesan, fresh parsley, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Set aside to allow the flavors to meld.
- Assemble the Ravioli: Roll out the rested dough into thin sheets. Place small spoonfuls of the seafood filling spaced evenly onto one sheet of dough. Cover with another sheet and gently press around the filling to seal. Use a knife or ravioli cutter to cut out individual pieces, then press the edges with a fork to ensure they are sealed and won’t open during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3 to 4 minutes or until they float to the surface, indicating they are done. Remove with a slotted spoon and set aside.
- Prepare the Garlic Butter Sauce: In a skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes, until fragrant but not browned. Stir in the heavy cream, chicken broth, and lemon juice, then season with salt and pepper. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
- Combine and Serve: Add the cooked ravioli to the skillet with the sauce and gently toss to coat each piece evenly. Garnish with fresh parsley and serve immediately while warm and luscious.
Notes
- Ensure the ravioli edges are sealed tightly to prevent filling from leaking into the boiling water.
- You can substitute lobster with crab meat or additional shrimp if preferred.
- For an extra touch, sprinkle some additional Parmesan cheese on top before serving.
- Resting the dough before rolling makes it easier to work with and yields tender pasta.
- Use fresh garlic for the best flavor in the sauce and avoid burning it to keep the sauce smooth and aromatic.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
