Description
For the Ravioli Filling:
1 cup cooked lobster meat, finely chopped
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon fresh chives, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 package fresh pasta sheets or wonton wrappers
For the Garlic Butter Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup heavy cream
½ cup burrata cheese, torn
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh basil, chopped
Directions:
In a bowl, mix the lobster meat, ricotta, Parmesan, lemon zest, chives, salt, and black pepper until combined.
Lay out pasta sheets or wonton wrappers and place 1 teaspoon of filling in the center of each. Brush edges with water, fold over, and seal.
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes, until they float. Drain and set aside.
In a large pan, melt butter over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute.
Stir in heavy cream, burrata, Parmesan, salt, and black pepper. Simmer for 3-4 minutes until creamy.
Add cooked ravioli to the sauce, tossing gently to coat.
Serve hot, garnished with fresh basil.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Kcal: 480 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Filling: In a medium bowl, thoroughly combine the finely chopped lobster, ricotta, Parmesan, lemon zest, chives, salt, and pepper. Ensure the mixture is homogenous.
2. Assemble the Ravioli: Lay your pasta sheets or wrappers on a clean, floured surface. Place one teaspoon of filling in the center of each. Use a brush or your finger to lightly dampen the edges with water. Carefully fold the dough over the filling, pressing firmly to seal and remove any air pockets. Use a ravioli cutter or a knife to trim the edges.
3. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Gently add the ravioli in batches to avoid crowding. Cook for 3-4 minutes, or until they float to the surface. Drain immediately.
4. Make the Sauce: While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Pour in the heavy cream, then add the torn burrata, Parmesan, salt, and pepper. Simmer gently for 3-4 minutes, stirring until the cheeses melt into a creamy, cohesive sauce.
5. Combine and Serve: Add the drained ravioli directly to the skillet with the sauce. Toss very gently to coat each piece without breaking them. Plate immediately.
Serving Suggestions
Plate the ravioli with an extra drizzle of the garlic butter sauce from the pan. Garnish with the chopped fresh basil and an additional sprinkle of Parmesan cheese. For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly.
How-to Summary
Mix lobster, cheeses, and herbs for the filling. Encase filling in pasta sheets, seal edges with water, and boil until they float. Create a sauce by sautéing garlic in butter, then simmering with cream, burrata, and Parmesan. Toss cooked ravioli in the sauce and garnish with fresh basil.
Frequently Asked Questions
Can I use frozen lobster meat? Yes, thawed and well-drained frozen lobster meat works perfectly. Ensure it is patted very dry to prevent a watery filling.
What can I substitute for burrata? Fresh mozzarella (torn into small pieces) is the best substitute. It will melt smoothly but provide a slightly less creamy texture.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of cream or water over low heat to revive the sauce.
Can I make the ravioli ahead of time? Yes. Assemble the ravioli and place them in a single layer on a floured baking sheet. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boiling time.
Are wonton wrappers a good substitute for fresh pasta? They are an excellent and convenient shortcut. They cook quickly and provide a delicate texture, making them ideal for home cooks.
Common Mistakes to Avoid
Avoid overfilling the ravioli, as this can cause them to burst during cooking. Do not overcook the garlic in the butter, as it will burn and turn bitter—sauté just until fragrant. Ensure your pot of boiling water is well-salted; this is your only chance to season the pasta itself. Finally, be gentle when tossing the cooked ravioli in the sauce to maintain their shape.
Conclusion
This Lobster Ravioli with Garlic Butter Burrata Sauce transforms luxurious ingredients into an achievable, restaurant-quality meal at home. The combination of sweet lobster and the decadent, creamy sauce creates a truly special dish perfect for a date night or celebratory dinner. By following the detailed steps and tips provided, you can master this impressive pasta with confidence and ease.