Chef Chuck's Lobster Ravioli

Ravioli di Aragosta


Merry Christmas to all and to all a Happy and Healthy 2010. Lobster ravioli, is our specialty dish for this holiday. Light and delicate, with a sweet lobster filling accompanied with the creamy ricotta. The homemade pasta was so tender, and the sauce was brewed with all the shells from our seven seafood's we enjoyed on Christmas Eve. We are all so lucky to have family, friends, good health, happiness and fantastic foods.


Lobster Ravioli
2 lobster tails, 2 cups
1 cup whole milk ricotta
2 teaspoons fresh parsley, chopped
3 tablespoons butter
1 tablespoon olive oil
salt and pepper to taste


Ravioli Dough
1 1/2 cups flour
1/8 teaspoon salt
2 eggs, slightly beaten
2 tablespoons olive oil
3 tablespoons water


In a mixer or food processor, combine all ingredients for the dough together to get a smooth dough. Roll into a ball on a floured board and wrap in plastic for 15 minutes. Meanwhile remove lobster meat carefully from their shell, cut in small chunks. Saute butter and olive oil add chunks of lobster, parsley, salt and pepper cook for 3 minutes. Transfer to a bowl and let cool, then combine ricotta and pepper with the lobster. Cut dough in 4 sections and work with 1 section, keeping the other 3 sections wrapped. Roll out with rolling pin or use a pasta machine to make long pieces. Place a 1/2 teaspoon of lobster mixture every 1 1/2 inches, fold dough over or top with another pasta sheet and use an egg wash to seal and trim with cutter to make decorative edges. Place on a baking pan with flour or semolini and cover while making the rest of the ravioli.
Makes 2 dozen