Lobster Ravioli - Sauce and Pasta Filling

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Lobster Ravioli - Sauce and Pasta Filling

By Citarella Published: August 13, 2015

  • Yield: 4 Servings

Fragrant with fresh thyme, garlic, and toasty pignoli nuts, this simple yet stunning recipe is perfect for any occasion. While our ravioli filling recipe calls for cooking the lobster in an aromatic broth, our fishmongers will happily crack and shell freshly cooked lobster meat for you. Simply chop and add to the other ingredients in step 5 below. To make the pasta from scratch, refer to our Ravioli Pasta recipe. Serves 4.

Ingredients

  • - FOR THE FILLING
  • 1½ lbs lobster meat from 2 lobsters
  • 1 medium white onion diced
  • 2 cloves garlic chopped
  • 2 oz unsalted butter
  • 2 oz white wine
  • ¼ cup breadcrumbs
  • 1 Tbsp grated Parmigiano
  • - FOR THE SAUCE
  • 1 Tbsp unsalted butter
  • ½ Tbsp fresh thyme chopped
  • 2 Tbsp pignoli nuts

Instructions

  1. MAKE THE PASTA FILLING:
  2. Split, quarter, and crack the claws of 2 live lobsters. Set aside.
  3. Cook the onion and garlic in a 14 -16-inch saucepan with butter over medium-high heat, until translucent. Add the lobster (shells and all) and wine. Cover, reduce heat, and cook 10 minutes.
  4. Remove lobster from the cooking liquid, strain, and set aside.
  5. Remove lobster meat from the shells and dice. Reduce cooking liquid by half. Combine the diced lobster and cooking liquid in a bowl, adding breadcrumbs and grated Parmigiano, to bind. Fill the pasta as instructed in our Ravioli Pasta recipe.
  6. Bring a large pot of water to a rolling boil and cook the pasta 4-5 minutes. Remove the pasta from the water using a mesh strainer.
  7. MAKE THE SAUCE:
  8. Melt butter in saucepan over medium heat. Stir pignoli nuts and chopped thyme; turn off the heat.
  9. Gently add cooked ravioli to the butter sauce; toss lightly to coat.