Lobster Ravioli

Ingredients and Weight:

For the Ravioli Dough: * All-purpose flour: 1 cup (120g) * Semolina flour: 1/2 cup (60g) * Large eggs: 2 * Olive oil: 1 tablespoon * Salt: 1/2 teaspoon

For the Lobster Filling: * Lobster meat, cooked and diced: 1 pound (450g) * Cream cheese: 8 ounces (227g), softened * Parmesan cheese, grated: 1/2 cup (60g) * Fresh parsley, minced: 1 tablespoon * Salt: 1/4 teaspoon * Black pepper: 1/4 teaspoon

For the Sauce: * Unsalted butter: 4 tablespoons (57g) * Minced garlic: 2 cloves * Heavy cream: 1 cup (240ml) * Lobster stock or seafood broth: 1/2 cup (120ml) * Lemon juice: 1 tablespoon * Salt: 1/4 teaspoon * Black pepper: 1/4 teaspoon

Preparation Time: 60 minutes

Cooking Time: 15-20 minutes

Difficulty Level: Intermediate (3/5)

Preparation Method Steps:

For the Ravioli Dough: 1. In a large bowl, whisk together the all-purpose flour, semolina flour, eggs, olive oil, and salt. 2. Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 10 minutes. 3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

For the Lobster Filling: 1. In a medium bowl, combine the lobster meat, cream cheese, Parmesan cheese, parsley, salt, and black pepper. Mix well.

For the Sauce: 1. In a saucepan, melt the butter over medium heat. 2. Add the garlic and sauté until fragrant, about 30 seconds. 3. Add the heavy cream, lobster stock, lemon juice, salt, and black pepper. Bring to a simmer and cook until reduced by half, about 10 minutes.

To Assemble the Ravioli: 1. Divide the pasta dough into two equal portions. 2. Roll out one portion of dough into a thin sheet, about 1/16-inch thick. 3. Place a spoonful of the lobster filling at 1-inch intervals on the rolled-out dough. 4. Brush the edges of the dough with water. 5. Roll out the remaining portion of dough and place it over the filling. 6. Use a ravioli cutter or a sharp knife to cut out the ravioli. 7. Transfer the ravioli to a floured sheet pan.

To Cook the Ravioli: 1. Bring a large pot of salted water to a boil. 2. Add the ravioli and cook until they float to the surface, about 3-5 minutes. 3. Use a slotted spoon to remove the ravioli from the water and transfer them to a serving platter.

Nutritional Information:

Serving size: 4 ravioli Calories: 650 Protein: 35g Carbohydrates: 70g Fat: 30g

Dish Characteristics:

• Rich and creamy lobster filling
• Tender and flavorful ravioli dough
• Luscious and flavorful sauce
• Elegant and sophisticated presentation

User Comments:

• "The lobster ravioli was absolutely divine! The filling was so creamy and the sauce was perfect." - Jessica W.
• "I made this for a dinner party and it was a huge hit. Everyone loved the unique and delicious flavor." - Michael B.
• "This dish is a bit time-consuming to make, but it's totally worth it. The result is a truly unforgettable meal." - Sarah J.

Special Precautions and Tips:

• Use fresh lobster meat for the best flavor.
• Make sure to knead the dough well for a tender and elastic texture.
• Let the dough rest before rolling it out for easier handling.
• If you don't have a ravioli cutter, you can use a sharp knife to cut out the ravioli.
• Serve the ravioli immediately with grated Parmesan cheese and fresh herbs.