Lobster and Mascarpone Ravioli Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • ‌
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 1 pound chopped lobster meat
  • ½ cup mascarpone cheese
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 medium red bell pepper
  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 (6-ounce) can tomato paste
  • ¼ cup dry white wine
  • ¾ cup heavy cream
  • 1 tablespoon chicken bouillon
Directions
  1. ‌On a flat surface, combine the semolina flour and all-purpose flour.
  2. Form a well in the center of the flour and add the eggs to the center.
  3. 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.
  4. Knead until the dough becomes an elastic ball.
  5. Wrap the dough in plastic wrap and let rest for 1 hour.
  6. After resting, cut the dough into four, equal-sized pieces.
  7. Using a pasta roller on the largest setting, roll one of the dough pieces into a sheet.
  8. Fold the dough into thirds.
  9. Pass the dough through the largest setting again.
  10. Continue to pass the dough through the pasta roller, making the setting smaller and smaller on each pass until you reach the last setting.
  11. 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.
  12. Add the chopped lobster, mascarpone cheese, lemon zest, salt, and pepper to a bowl and mix to combine thoroughly.
  13. Fill a piping bag with the filling.
  14. Pipe the filling onto a pasta sheet in dollops about ½ inch apart.
  15. Place another dough sheet over the filling and press around the filling.
  16. Using a pastry cutter, cut a triangle shape around the filling. Repeat with remaining dough sheets.
  17. Bring a large pot of salted water to a boil.
  18. Boil the pasta for 3–4 minutes, or until it floats.
  19. Drain, reserving 1 cup of pasta water, and set aside while you prepare the sauce.
  20. Chop the red bell pepper, onion, and garlic.
  21. Heat the olive oil in a large pot.
  22. Add the chopped vegetables.
  23. Saute the vegetables until softened.
  24. Add the tomato paste and saute for 2–3 minutes.
  25. Add in the white wine and cook for 1–2 minutes.
  26. Add in the heavy cream, chicken bouillon, and 1 cup of the pasta water.
  27. Cook on low heat for 4 minutes, stirring frequently. Add salt and pepper, to taste.
  28. Toss the ravioli with the sauce.
  29. Top with parmesan cheese, if desired, and serve.