Lobster Ravioli with creamy sauce and cherry tomatoes
Lobster-filled ravioli, served with a creamy parmesan sauce and cherry tomatoes
Ingredients
Scale
Filling
- 3 lobster tails
- 2 Tbsp. diced shallots
- 2 Tbsp. ricotta cheese
- 1 Tbsp. parmesan cheese
- Salt/pepper to taste
Creamy Parmesan Sauce
- ¼ cup butter
- 1 clove garlic, minced
- 1 cup thickened cream
- ¼ cup dry white wine
- 1 cup parmesan cheese, grated
- Salt/white pepper to taste
For the garnish
- ½ onion, sliced
- 2–3 tbsps oil
- Parsley, chopped
- 8–10 cherry tomatoes
Instructions
- Pre-heat oven to 350 F (180 C).
- Prepare the filling: remove the meat from the lobster tails and chop finely. Add the ricotta cheese, diced shallots, parmesan cheese, salt and pepper to taste. Set aside.
- Roll-out the lasagna pasta sheets, cut out 3-inch circles using a pastry cutter or knife (or you could make other shapes, such as triangles or rectangles). Place a small amount of lobster filling in the middle of each ravioli shape, wet the outer edges of the dough with water and place the other shape on top. Crimp the edges together and push the filling into the center of the ravioli to make a nice dome shape. Place the ravioli in boiling salted water and cook for about three minutes; remove the pasta using a slotted spoon and set aside.
- For the sauce, melt the butter over low heat on the stove top, add the diced garlic and cream and stir over medium heat until the sauce thickens slightly. Add the wine and parmesan cheese and stir until sauce continues to thicken. Add salt and white pepper and adjust seasoning accordingly.
- Slice the onion into lengths of 2-3 inches and saute’ in a little oil on the stove top for several minutes until softened.
- To assemble the dish, place the onions and cooked ravioli in the bottom of a casserole dish, add the sauce and cherry tomatoes on top and bake in the oven for 5-7 minutes. Garnish with fresh chopped parsley and serve.
Nutrition
- Serving Size: 3