Lobster And Mascarpone Ravioli Recipe – Learn in 30 Seconds: This meal is worthy of a 5-star restaurant experience, but it takes some leg work to get it going. It’s so delicious, rich, and perfectly balanced – perfect for any special occasion, any time of the year. Pair with a buttery glass of Chardonnay, and you’re good to go.
For the Ravioli Dough
- 1 C all-purpose flour
- 1 C 00 flour
- 3+1 eggs divided
- ½ teaspoon salt
- 1-4 tablespoon water optional, may not need it
For the Ravioli Filling
- 1 C lobster meat A 1lb lobster will give you about a cup of meat
- ⅓ C mascarpone cheese
- 1 tablespoon heavy cream
- 1 tablespoon lemon zest
- ½ teaspoon salt
For the Brown Butter Sauce
- ⅓ C pine nuts
- ½ C butter
- 1 tablespoon lemon lemon zest
- 2 teaspoon lemon juice
- ⅓ C parmesan cheese grated
- 3 tbsp fresh tarragon leaves
Make the Filling
Roughly chop lobster meat, and add to a medium sized bowl.
In a stand mixer with the whisk attachment, whip mascarpone with heavy cream for 2-3 minutes, until silky smooth.
Add the cheese, lemon zest and salt to the same bowl as the lobster and mix thoroughly. Cover and set in the fridge while you make the pasta dough.
Make the Ravioli
Combine both flours, three of the eggs, and the salt in a stand mixer fitted with the paddle attachment. Mix until the dough starts to clump together and come away from the sides of the bowl. If the dough is too dry and not coming together, add some water, a teaspoon at a time, until just enough to form the dough. Place on a floured surface, and knead for 3-5 minutes, shaping it into a ball. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
After the dough has rested, fit the pasta attachment to the stand mixer. Set it at level one, or the thickest option for the dough. Cut your dough into quarters. Take one quarter, and fashion it into a flat disk (it might be thick, that’s ok). Dust with flour, and turning the mix master on to speed one, feed it through the pasta roller. Fold the dough into thirds, and pass it through again. Do this one more time, adding flour as needed so it doesn’t stick.
Adjust the pasta roller so it’s on level two, and pass the sheet of dough through it. Move it to the next level, and repeat, until your dough is at a level six or seven. Dust with flour as needed.
Assemble the ravioli using a ravioli press, or freehand it*. Lay one sheet of pasta down on the metal mold. Gently press with the plastic mold, and fill with lobster ravioli filling. Beat the remaining egg in a small bowl, and brush over the edges of the pasta. Place another sheet of pasta on top, trying to press out as much air as possible. Finally, roll over the top with a rolling pin slowly, but firmly. Flip the mold over and gently work the ravioli out. Cut with a pizza cutter or knife if necessary. Spread flour on a baking sheet and keep ravioli there while you make the brown butter sauce.
Make the Brown Butter Sauce
Heat a frying pan over medium heat, and add your pine nuts. Cook, tossing occasionally until fragrant and toasted. Remove from the pan and set aside.
Bring a large pot of salted water to a boil. Meanwhile, add butter to your now empty saucepan over medium heat. Let it cook, whisking often, until it starts to brown (the solids will turn golden and have a nutty fragrance).
At this point, add your ravioli to the boiling water, and cook for 90 seconds.
Add the pine nuts, lemon juice and garlic to your brown butter. Cook for about one minute, or until you can smell the garlic. Add you ravioli, and gently stir.
Place the ravioli on a large serving platter. Sprinkle lemon zest, tarragon, parmesan cheese and some black pepper over top.