Description
This decadent Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce combines succulent seafood with rich, creamy flavors wrapped in delicate homemade pasta. The ravioli is filled with a savory blend of cooked shrimp, lobster meat, ricotta, and Parmesan cheese, then finished with a luscious garlic butter cream sauce accented with fresh lemon and parsley. Perfect for an elegant dinner or special occasion.
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
- Prepare the Dough: Place the flour on a clean surface and form a well in the center. Crack the eggs into the well, then add olive oil and a pinch of salt. Gradually mix the flour into the eggs and knead until a smooth dough forms, adding water if necessary. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, combine the chopped cooked shrimp, lobster, ricotta cheese, Parmesan cheese, fresh parsley, lemon zest, salt, and pepper. Mix until well combined and set aside.
- Roll Out the Dough: After resting, divide the dough and roll it out thinly into sheets suitable for ravioli making.
- Assemble the Ravioli: Place small spoonfuls of the seafood filling onto one sheet of dough, leaving space between each. Lay another sheet on top, press around each filling mound to seal, then cut out individual ravioli shapes and seal edges with a fork to ensure they do not open during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes or until they float to the surface. Drain and set aside gently.
- Make the Garlic Butter Sauce: In a pan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, careful not to brown the garlic.
- Finish the Sauce: 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. Adjust seasoning as needed.
- Combine and Serve: Add the cooked ravioli to the sauce, gently tossing to coat. Garnish with fresh parsley and serve immediately for best flavor and texture.
Notes
- Ensure the dough is rolled out evenly thin but strong enough to hold the filling without breaking.
- Use fresh seafood for the best flavor and texture in the filling.
- Do not overcook the ravioli; floating to the surface is a good indicator they are ready.
- Gently handle cooked ravioli to prevent tearing.
- The sauce can be prepared ahead and gently reheated before tossing with ravioli.
- For a vegetarian version, substitute lobster and shrimp with mushrooms or spinach filling.
