Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lobster Ravioli with Butter Sage Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

  • Author: Eliza
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings

Description

This decadent Lobster Ravioli with Butter Sage Sauce recipe features delicate homemade pasta filled with tender lobster meat infused with fresh herbs and poached in a flavorful white wine butter sauce. The ravioli are then coated in a rich butter sage sauce that elevates the luxurious seafood filling, making it a perfect gourmet dish for special occasions or an elegant dinner at home.

Ingredients

Pasta Dough

  • 14 ounces all-purpose flour
  • 4 large eggs at room temperature
  • 2 teaspoons Kosher salt
  • 2 tablespoons olive oil

Lobster Filling

  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 1 cup white wine (such as Pinot Grigio)
  • 4 tablespoons butter
  • 1/2 teaspoon fresh tarragon, chopped
  • 2 teaspoons fresh basil, torn or chopped
  • 2 teaspoons fresh parsley, chopped
  • 3 small lobster tails, shelled and cut into 1/2-inch pieces
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Butter Sage Sauce

  • 1 stick unsalted butter (8 tablespoons)
  • 4 leaves fresh sage
  • 2 tablespoons reserved liquid from the lobster filling
  • Salt and pepper to taste

Instructions

  1. Prepare the Lobster Filling: Heat olive oil in a medium saucepan over medium heat. Add minced shallots and sauté until translucent, about 2 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in white wine to deglaze the pan and bring to a gentle simmer. Stir in 4 tablespoons butter until melted. Add fresh basil, parsley, and tarragon, then add lobster pieces to poach until almost cooked through, about 2 minutes. Stir in lemon juice, remove from heat, transfer lobster to a dish to cool, and reserve the poaching liquid. Pulse lobster meat in a food processor until a stiff mixture forms, season with salt and pepper, and set aside.
  2. Make the Ravioli Pasta Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, eggs, and salt. Knead on medium speed for 5 minutes, then knead by hand for 2 more minutes. Shape dough into an oval disc, wrap in plastic wrap, and let rest for 30 minutes. After resting, cut dough into 1-inch pieces and flatten the first piece into a rectangular shape. Dust with flour on both sides.
  3. Roll Out Pasta Sheets: Attach pasta roller to the stand mixer or use a manual pasta machine. Set to the thickest setting (#1) and roll dough through twice, folding in half the first time, dusting with flour as needed. Progressively roll dough through settings #2, #3 (twice), #4, #5, and finally #6 to achieve a thin, long rectangular pasta sheet. Lay sheets on the working surface, dusting with flour, and let rest for 3 minutes.
  4. Assemble the Ravioli: Lay a large pasta strip flat. Place a heaping teaspoon of lobster mixture every 3 inches along one edge. Brush water around the filling and edges, then fold the dough over to seal lengthwise. Cut ravioli into individual pieces using a ravioli cutter or sharp knife. Pinch edges to seal completely. Place ravioli on a parchment-lined baking sheet and cover with a tea towel until ready to cook.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for a few minutes until they float to the surface. Using a slotted spoon or pasta strainer, gently remove ravioli and transfer directly to the saucepan prepared for the sauce.
  6. Prepare the Butter Sage Sauce: In a medium saucepan or skillet, melt the stick of butter over medium heat. Add fresh sage leaves and cook for 4 minutes, stirring often, until butter is lightly browned and fragrant. Stir in 2 tablespoons of reserved lobster poaching liquid and season with salt and pepper. Immediately add cooked ravioli to the pan and gently toss to coat them evenly with the sauce.

Notes

  • Ensure the lobster tails are shelled carefully and cut evenly for a uniform filling.
  • Resting the pasta dough helps relax the gluten, making it easier to roll out thinly.
  • Be gentle when handling ravioli to prevent tearing the delicate pasta sheets.
  • Reserve the liquid from poaching the lobster to add depth of flavor to the butter sage sauce.
  • Serve immediately after coating ravioli in sauce for best texture and taste.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipekind.com/lobster-ravioli-with-butter-sage-sauce-recipe/