PHOTO; ANDREW BUI; FOOD STYLIST; FRANCESCA ZANI
So many ideas come to mind when you think of ravioli. Doughs, shapes, and fillings vary tenfold. For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. Why would the Italian in me allow that? Good question, but we wanted to make this easy for you. And guess what…they are so damn delicious. Even I can’t lie to myself about how good these came out. The wonton wrappers are so tender and light that you really only taste the decadent lobster filling. If you want actual pasta-encased lobster ravioli, then our pasta dough is great; otherwise, I promise you’re going to make these over and over again.
How to buy lobster meat
Certain stores or fish markets sell fresh or frozen steamed lobster meat, which, in my opinion, is worth your money. It will save you a lot of time from cracking lobster claws all day. But if you want to use those lobster shells for fish stock or bisque, then go ahead and crack away. You can typically buy steamed lobster at your market’s fish department. I also suggest buying and using frozen lobster tail if you can’t find both tail and claw meat.
Sauces to make with these ravioli
Having lobster ravioli feels like a luxury. So why not coat your lobster with something creamy and rich, like brown butter or tomato cream sauce? It’s really up to how you want to make it, but I wanted my lobster filling to stand out the most, so I kept it simple. Caramelized leeks and shallots are just enough to complement without taking over.
Do these have to be round?
I thought making a round ravioli out of square wonton wrappers was a good look for these guys. But you definitely don’t have to do this. You can simply seal the ravioli by crimping the edges with a fork. You could also use a ravioli cutter to make them decorative just like Grandma would do. Either way, it’s more about how they taste than how they look.
Why simmer ravioli and not boil
We are used to reading in recipes “boil your pasta until…” but this is not the case for stuffed pastas. If you boil the heck out of your ravioli, you won’t have any filling left, maybe some if you’re lucky. The key is to bring the water to a gentle simmer in a large wide pot and cook accordingly. Once they float to the top, that’s the indicator that they’re about done.
Do these freeze well?
My suggestion is to double the recipe and freeze them. That way you have ravioli on the ready for a night where you just want to sink into a bowl of carbs or cook dinner for your bestie. To freeze them without sticking, lay them flat on a parchment paper-lined baking sheet and freeze until solid. From there you can place in a freezer-safe bag.
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Yields:
4 – 6
Prep Time:
0
hours
35
mins
Cook Time:
0
hours
30
mins
Total Time:
1
hours
5
mins
Ravioli
(150 g.) roughly chopped lobster meat
(4 oz.) ricotta hand-skim
(3/4 oz.) grated Pecorino Romano
finely chopped fresh parsley
(16-oz.) wonton wrappers package
large egg mixed with a splash of water
Sauce and Assembly
(1/2 stick) unsalted butter
extra virgin olive oil
leek, dark green leaves removed, washed, and thinly sliced
large shallot, thinly sliced
Grated Pecorino Romano, for serving
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Ravioli
- In a large bowl, mix lobster, mascarpone, ricotta, Pecorino Romano, garlic, parsley, and lemon pepper; season with salt.
- Brush a wonton wrapper with egg wash. Spoon about 1 heaping tablespoon lobster mixture in the center. Place another wrapper on top and press the sides down along the edges to form a mound of filling in the center. Using a 3″ round cookie cutter, cut wrappers into a round. Using your fingertips, release any air bubbles around filling. Arrange rounds on a parchment-lined sheet tray. Repeat with remaining filling and wrappers. Freeze while you prepare the sauce.
- Make Ahead: Ravioli can be assembled 1 day ahead. Keep frozen.
Sauce and Assembly
- In a medium skillet over medium-high heat, melt butter. Add oil and heat through, then add leek and shallots; season with salt. Reduce heat to medium and cook, stirring occasionally, until leeks and shallots are cooked down and caramelized, about 15 minutes. Stir in lemon juice; season with salt, if needed.
- Bring a large pot of salted water to a bare simmer. Working in batches, drop in ravioli and cook until they float and turn slightly translucent, 2 to 3 minutes (it helps to take one out and test to see if they’re tender or al dente). Using a slotted spoon, transfer to a large plate or baking sheet.
- Divide ravioli among plates. Spoon sauce over. Sprinkle with Pecorino Romano.
- Make Ahead: Sauce can be made 2 days ahead. Transfer to an air tight container and refrigerate. Rewarm over medium heat.
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