Name: Lobster Ravioli
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 5 oz. (150 g.) roughly chopped lobster meat -; 1 c. (8 oz.) mascarpone -; 1/2 c. (4 oz.) part-skim ricotta -; 1/4 c. (3/4 oz.) grated Pecorino Romano -; 1 clove garlic, grated -; 1 tbsp. finely chopped fresh parsley -; 3/4 tsp. lemon pepper -; Kosher salt -; 1 (16-oz.) package wonton wrappers -; 1 large egg mixed with a splash of water -; 4 tbsp. (1/2 stick) unsalted butter -; 1/4 c. extra-virgin olive oil -; 1 leek, dark green leaves removed, washed, and thinly sliced -; 1 large shallot, thinly sliced -; Kosher salt -; Juice of 1/2 small lemon -; Grated Pecorino Romano, for serving -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Lobster Ravioli

1. 5 oz. (150 g.) roughly chopped lobster meat -

2. 1 c. (8 oz.) mascarpone -

3. 1/2 c. (4 oz.) part-skim ricotta -

4. 1/4 c. (3/4 oz.) grated Pecorino Romano -

5. 1 clove garlic, grated -

6. 1 tbsp. finely chopped fresh parsley -

7. 3/4 tsp. lemon pepper -

8. Kosher salt -

9. 1 (16-oz.) package wonton wrappers -

10. 1 large egg mixed with a splash of water -

11. 4 tbsp. (1/2 stick) unsalted butter -

12. 1/4 c. extra-virgin olive oil -

13. 1 leek, dark green leaves removed, washed, and thinly sliced -

14. 1 large shallot, thinly sliced -

15. Kosher salt -

16. Juice of 1/2 small lemon -

17. Grated Pecorino Romano, for serving -

How to cook deliciously - Lobster Ravioli

1. Stage

In a large bowl, mix lobster, mascarpone, ricotta, Pecorino Romano, garlic, parsley, and lemon pepper; season with salt.

2. Stage

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.

3. Stage

Make Ahead: Ravioli can be assembled 1 day ahead. Keep frozen.

4. Stage

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.

5. Stage

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.

6. Stage

Divide ravioli among plates. Spoon sauce over. Sprinkle with Pecorino Romano.

7. Stage

Make Ahead: Sauce can be made 2 days ahead. Transfer to an airtight container and refrigerate. Rewarm over medium heat.