Lobster Ravioli in Lemon Butter with Saffron

Lobster Ravioli in Lemon Butter with Saffron

Updated 7/9/21

4 Comments

Lobster Ravioli in Lemon Butter with Saffron
Lobster Ravioli in Lemon Butter with Saffron
This image courtesy of jennysteffens.com

For an elegant dinner at home or a special occasion, treat your significant other or family to this Lobster Ravioli in Lemon Butter with Saffron! Homemade ravioli recipes can be a blast to make. This recipe is so good you'll think you're dining out.

Notes:
Like this recipe? Then check out more awesome Valentine's Day Recipes in this free eCookbook, 20 Valentine's Day Recipes: Blogger Edition.

Ingredients

  • pasta dough prepared
  • For Filling:
  • 1/2 pound of lobster, cooked, 1/4 inch dice
  • 1/4 cup ricotta cheese
  • 1 tablespoon parmesan cheese
  • 1 egg
  • For Sauce:
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • 4 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 of a lemon, sliced
  • 5 threads of saffron
  • parmesan cheese (to sprinkle on top)
  • pepper to taste

Instructions

For Filling:

  1. Mix together lobster, ricotta and parmesan. In a separate small bowl, beat the egg slightly with a fork to create an egg wash.
     
  2. Work with two pieces of the long flattened pasta at a time - a top and a bottom. On the bottom, brush the dough with the egg wash.
     
  3. Put 1 tablespoon of the lobster filling every 2 inches.
     
  4. Brush the second piece of dough with egg wash and place it egg-side down on the bottom piece (that has the filling).
     
  5. With your fingers, press dough together between the filling so no air exists.
     
  6. Cut in between the raviolis with a knife and place them on a floured board until they're ready to cook.
     
  7. Bring large pot of water to boil. Add a tablespoon of salt. Wait to cook the ravioli until the sauce is completed.
     
  8. They will cook for only 1-2 minutes. Then, they go directly into the finished sauce to toss.

For Sauce:

  1. In a saute pan, cook the garlic on medium in olive oil for 30 seconds.
     
  2. Add butter, cream, lemon slices and saffron. Lower heat and simmer for 2-3 minutes.
     
  3. Toss with ravioli and serve topped with black pepper and parmesan cheese. 

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This lobster ravioli is easier to make than you may think. If it is bit too expensive to use lobster then I would imagine that you can substitute the seafood with something else like crab sticks (they are cheap here). I make the lemon butter sauce by bringing about 8oz butter to the boil. Let it boil up, then add in 4oz heavy cream. Wait for it bubble up again, then add in your lemon juice to taste. Totally delish!

@cheesewoods and harringtonsusan: Thanks for bringing our attention to this error! We have corrected the recipe and it should read correctly now! Thanks, --- Editor of RecipeLion.com

I don't think they read these recipes. There are always mistakes, leaving out ingredients, etc.

Two Quarts of olive oil???

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