Description
Delight in the luxurious flavors of this homemade Shrimp and Lobster Ravioli served with a rich and creamy garlic butter sauce. Fresh pasta dough envelops a savory seafood filling, perfectly complemented by a velvety sauce with hints of lemon and fresh herbs. This elegant dish is ideal for a special dinner and showcases refined Italian-inspired comfort food.
Ingredients
Scale
For the 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
For the Ravioli Dough
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Water (as needed)
For the 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 olive oil and a pinch of salt. Gradually mix the flour into the eggs and knead until a smooth dough forms, adding water as needed to reach the right consistency. 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 cooked shrimp, lobster meat, ricotta cheese, grated Parmesan, chopped parsley, lemon zest, and salt and pepper. Mix well until all ingredients are fully incorporated and set aside.
- Assemble the Ravioli: Roll out the rested dough into thin sheets. Place small spoonfuls of the seafood filling evenly spaced on one sheet. Lay another sheet of dough on top and gently press around each filling mound to seal. Cut out individual ravioli using a knife or ravioli cutter and seal the edges firmly with a fork to prevent leakage during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli gently and cook for 3-4 minutes, or until they float to the surface indicating they are done. Remove them with a slotted spoon, drain, and set aside carefully.
- Prepare the Garlic Butter Sauce: In a skillet over medium heat, melt the unsalted butter and add the minced garlic. Cook for 1-2 minutes until fragrant but not browned. Stir in the heavy cream, chicken broth, lemon juice, salt, and pepper. Let the sauce simmer gently for 3-5 minutes until it thickens slightly, then adjust seasoning to taste.
- Combine and Serve: Add the cooked ravioli to the skillet with the garlic butter sauce, gently tossing to coat each piece evenly. Garnish with fresh parsley and serve immediately for the best flavor and texture.
Notes
- Use fresh seafood for the best flavor in the filling, but frozen cooked shrimp and lobster work if fresh is unavailable.
- When rolling out dough, dust the surface lightly with flour to prevent sticking but avoid using too much flour to keep pasta tender.
- Seal ravioli edges carefully to prevent the filling from leaking during boiling.
- The sauce can be made ahead and gently reheated before serving.
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the seafood flavors.
