RecipesIngredients

Lobster Ravioli

Lobster Ravioli

For this version of lobster ravioli, we used wonton wrappers instead of pasta dough. If you want actual pasta-encased lobster ravioli, then our pasta dough is great; otherwise, we promise you’re going to make these over and over again.

Ingreadient

• 5 oz. (150 g.) roughly chopped lobster meat
• 1 c. (8 oz.) mascarpone
• 1/2 c. (4 oz.) part-skim ricotta
• 1/4 c. (3/4 oz.) grated Pecorino Romano
• 1 clove garlic, grated 
• 1 Tbsp. finely chopped fresh parsley 
• 3/4 tsp. lemon pepper 
• Kosher salt
• 1 (16-oz.) package wonton wrappers
• 1 large egg mixed with a splash of water
• 4 Tbsp. (1/2 stick) unsalted butter 
• 1/4 c. extra-virgin olive oil
• 1 leek, dark green leaves removed, washed, and thinly sliced 
• 1 large shallot, thinly sliced 
• Kosher salt
• Juice of 1/2 small lemon
• Grated Pecorino Romano, for serving

Direction

1. In a large bowl, mix lobster, mascarpone, ricotta, Pecorino Romano, garlic, parsley, and lemon pepper; season with salt.
2. Brush a wonton wrapper with egg wash. Spoon about 1 heaping tablespoon lobster mixture in the center. Place another wrapper on top and press the sides down along the edges to form a mound of filling in the center. Using a 3" round cookie cutter, cut wrappers into a round. Using your fingertips, release any air bubbles around filling. Arrange rounds on a parchment-lined sheet tray. Repeat with remaining filling and wrappers. Freeze while you prepare the sauce. 
3. Make Ahead: Ravioli can be assembled 1 day ahead. Keep frozen.
4. In a medium skillet over medium-high heat, melt butter. Add oil and heat through, then add leek and shallots; season with salt. Reduce heat to medium and cook, stirring occasionally, until leeks and shallots are cooked down and caramelized, about 15 minutes. Stir in lemon juice; season with salt, if needed.
5. Bring a large pot of salted water to a bare simmer. Working in batches, drop in ravioli and cook until they float and turn slightly translucent, 2 to 3 minutes (it helps to take one out and test to see if they're tender or al dente). Using a slotted spoon, transfer to a large plate or baking sheet.
6. Divide ravioli among plates. Spoon sauce over. Sprinkle with Pecorino Romano.
7. Make Ahead: Sauce can be made 2 days ahead. Transfer to an airtight container and refrigerate. Rewarm over medium heat.