Lobster Ravioli

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 darn 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.

https://www.snappersfish.com/post/lobster-ravioli

Ingredients

Ravioli

• 150 g. roughly chopped lobster meat

• 8 oz. mascarpone

• 4 oz. part-skim ricotta

• 3/4 oz.) grated #Pecorino #Romano

• 1 clove garlic, grated 

• 1 Tbsp. finely chopped fresh #parsley 

• 3/4 tsp #lemon pepper 

• Kosher salt1

  (16-oz.) package wonton wrappers

• 1 large #egg mixed with a splash of water

  
  

Sauce and Assembly

• 4 Tbsp. 1/2 stick unsalted #butter 

• 1/4 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

  
  

Directions

• Ravioli

  1. Step 1 In a large bowl, mix lobster, mascarpone, ricotta, Pecorino Romano, garlic, parsley, and lemon pepper; season with salt.

  2. Step 2 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. Step 3 Make Ahead: Ravioli can be assembled 1 day ahead. Keep frozen.

• Sauce and Assembly

  1. Step 1 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.

  2. Step 2 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.

  3. Step 3 Divide ravioli among plates. Spoon sauce over. Sprinkle with Pecorino Romano.

  4. Step 4 Make Ahead: Sauce can be made 2 days ahead. Transfer to an airtight container and refrigerate. Rewarm over medium heat.