Lobster And Mascarpone Ravioli Recipe

Creamy lobster ravioli is a decadent and sophisticated show stopper that's perfect for your next dinner party. The ravioli is stuffed with chopped lobster, mascarpone cheese, and lemon zest. The sauce is a riff on a classic vodka sauce. White wine replaces the vodka, and red bell pepper is added for sweetness. Recipe developer Leah Maroney highly recommends using semolina flour for filled pasta recipes. "The combination of the semolina pasta flour and regular, all-purpose flour creates a somewhat sturdy dough that will hold up well to being filled and boiled. But, the all-purpose flour keeps the dough from becoming too tough, so you get a nice, delicate bite," she says.

You can change the sauce however you want for this recipe. Outside of the creamy tomato sauce here, a garlic and lemon cream sauce also accompanies the lobster filling beautifully. A simple, brown-butter sauce is also delicious. Serve the pasta alongside your favorite salad, and you'll definitely need some good, crusty bread to sop up the sauciness, too. 

Lobster ravioli starts with a simple pasta dough made from semolina and all-purpose flour. Form a well in the flour and add the eggs and a little oil to complete the dough. Chopped lobster meat is combined with lemon zest, garlic, and mascarpone cream. Once the pasta has been cooked, tomato paste, white wine, onion, garlic, and red pepper are sauteed in butter. Cream and chicken broth are added to form a luscious sauce. 

On a flat surface, combine the semolina flour and all-purpose flour.

Form a well in the center of the flour and add the eggs to the center.

Add the salt and olive oil and begin whisking the wet ingredients into the flour. Continue to incorporate until a dough begins to form, adding a tablespoon of water if it is too dry.

Knead until the dough becomes an elastic ball.

Wrap the dough in plastic wrap and let rest for 1 hour.

After resting, cut the dough into four, equal-sized pieces.

Using a pasta roller on the largest setting, roll one of the dough pieces into a sheet.

Fold the dough into thirds.

Pass the dough through the largest setting again.

Continue to pass the dough through the pasta roller, making the setting smaller and smaller on each pass until you reach the last setting.

Fold the sheet in half and cut into two, equal-sized pieces. Repeat with the remaining balls of dough, keeping the dough sheets moist by covering with plastic wrap while you prepare the filling.

Add the chopped lobster, mascarpone cheese, lemon zest, salt, and pepper to a bowl and mix to combine thoroughly.

Fill a piping bag with the filling.

Pipe the filling onto a pasta sheet in dollops about ½ inch apart.

Place another dough sheet over the filling and press around the filling.

Using a pastry cutter, cut a triangle shape around the filling. Repeat with remaining dough sheets.

Bring a large pot of salted water to a boil.

Boil the pasta for 3–4 minutes, or until it floats.

Drain, reserving 1 cup of pasta water, and set aside while you prepare the sauce.

Chop the red bell pepper, onion, and garlic.

Heat the olive oil in a large pot.

Add the chopped vegetables.

Saute the vegetables until softened.

Add the tomato paste and saute for 2–3 minutes.

Add in the white wine and cook for 1–2 minutes.

Add in the heavy cream, chicken bouillon, and 1 cup of the pasta water.

Cook on low heat for 4 minutes, stirring frequently. Add salt and pepper, to taste.

Toss the ravioli with the sauce.

Top with parmesan cheese, if desired, and serve.

Lobster and mascarpone ravioli make for fantastic leftovers. If you've already cooked and prepared all of the recipe, you can store it in an airtight container in the refrigerator for up to 5 days. When you want to reheat, add a little water to a pan and then add the ravioli. Cook, covered, for a few minutes, until the ravioli is heated through. Stir as needed. If you have just prepared and filled the ravioli, you can freeze them. Sprinkle some semolina flour on a baking sheet, add the uncooked ravioli, and freeze until solid. Then, add them to a plastic storage bag and store in the freezer for up to 6 months. Simply boil when you're ready to eat. The sauce can be frozen in ice cube trays and then popped out and stored in a plastic storage bag in the freezer for up to 6 months. You can also freeze the cooked, unsauced ravioli using the same method as the uncooked pasta.

You can easily make lobster ravioli for a large crowd, and everyone will be sure to leave dinner happy! If you double the recipe, you will be able to serve 10 or more people. These larger, lobster-filled ravioli are filling, so each person only needs about 4 ravioli if it is only one course during dinner. If you need to serve a crowd, you can wait to toss the ravioli with the sauce until right before serving. You can also top individual plates of ravioli with the sauce. 

If you're looking to save some money when feeding a group, you can use the tails of langostino instead of lobster, which is essentially just a smaller, lobster-like shellfish. The tails have the same flavor as lobster but are less expensive and are relatively easy to find. The mascarpone cheese can also be replaced with cream cheese, as they have a similar flavor and texture.