Homemade Lobster Ravioli with Blush Sauce

• Large mixing bowl
• Food scale or measuring cups & spoons
• Fork and bench scraper
• Pasta machine or rolling pin
• Ravioli mold or 8–9 cm round cutter and fluted pastry wheel
• Baking sheet and parchment
• Large sauté pan
• Medium saucepan
• Small saucepan
• Slotted spoon
• Wire rack or paper towels
• Pastry brush
• Plastic wrap

Base recipe makes 3 servings. Quantities below match the saved recipe card.

• 200 g '00' flour (about 1 2/3 cups)
• 50 g fine semolina (about 1/2 cup)
• 2 large eggs + 1 large egg yolk (room temperature)
• 1/2 tsp fine sea salt
• 1 tsp extra-virgin olive oil

• 225 g cooked lobster meat (about 8 oz), roughly chopped
• 180 g whole-milk ricotta (3/4 cup), well drained
• 2 tbsp mascarpone or cream cheese
• 1 small shallot, minced (about 1 tbsp)
• 1 tbsp unsalted butter
• 1 tsp lemon zest
• 1 tbsp minced chives
• 1/4 tsp fine sea salt
• 1/8 tsp cayenne or white pepper
• 1 large egg white, lightly beaten (for binding and sealing)

• 1 tbsp olive oil
• 1 small shallot, finely minced
• 1 garlic clove, minced
• 60 ml dry white wine (1/4 cup)
• 240 g canned crushed tomatoes (1 cup)
• 120 ml heavy cream (1/2 cup)
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper
• Small handful fresh basil leaves, torn (about 6–8 leaves)

• Extra-virgin olive oil or melted butter, for tossing
• 2 tbsp finely grated Parmigiano-Reggiano
• Fresh lemon wedges
• Chive snips or basil leaves for garnish

• '00' flour
• Fine semolina
• Large eggs
• Ricotta
• Mascarpone or cream cheese
• Cooked lobster meat (fresh or thawed frozen)
• Shallots
• Garlic
• Lemon
• Chives
• Canned crushed tomatoes
• Heavy cream
• White wine (cooking)
• Parmigiano-Reggiano
• Unsalted butter
• Extra-virgin olive oil
• Fresh basil
• Salt & pepper
• Cayenne (optional)

1. 1. Make the pasta dough and rest. Mound flour and semolina on work surface, make a large well. Crack eggs and yolk into the well, add salt and oil. Using a fork, gradually draw flour into eggs until a shaggy dough forms, then knead 7–8 minutes until smooth and elastic (dough should be tacky but not sticky).
2. 2. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature 30 minutes. Rest makes the dough easier to roll and prevents shrinkage when forming ravioli.
3. 3. Prepare lobster filling. While dough rests, melt butter in a small sauté pan over medium; add minced shallot and cook 1–2 minutes until translucent but not brown. Remove from heat, let cool 2 minutes.
4. 4. In a bowl combine drained ricotta, mascarpone, cooled shallot, lemon zest, chives, salt, cayenne, and chopped lobster. Fold gently to keep some lobster texture. Stir in the beaten egg white to bind — filling should be soft but hold shape. Refrigerate until ready.
5. 5. Roll dough and assemble ravioli. Cut dough into 2 pieces. Keep unused piece wrapped. Flatten one piece and run through a pasta machine starting on widest setting, folding once and repeating 2 times to smooth (or roll with pin). Gradually thin to the second-to-last setting for a ravioli about 1.0–1.2 mm thick (sheets should be even and translucent but still handleable).
6. 6. Lay one sheet on a lightly floured board or ravioli mold. Brush sheet lightly with water or thin egg wash (1 beaten egg + 1 tsp water). Mound 12 evenly spaced teaspoons of filling (about 18–20 g each) leaving a 2–3 cm gap between mounds. Lay the second sheet over top, press gently around each mound to seal air out and trim with cutter or knife into 12 pieces. Crimp edges with a fork or run a fluted wheel for a tight seal. Transfer ravioli to a parchment-lined baking sheet and chill 10 minutes to firm seams.
7. 7. Make the blush sauce and bring water to boil. Heat 1 tbsp olive oil in a medium saucepan over medium; add shallot and garlic and sweat 1–2 minutes until fragrant. Add white wine and reduce by half (2–3 minutes). Stir in crushed tomatoes and simmer gently 6–8 minutes to concentrate flavor.
8. 8. Reduce heat to low, stir in heavy cream, simmer 2 minutes until sauce is glossy. Remove from heat and whisk in butter and basil, season with salt and pepper. Keep warm on very low heat; it should coat a spoon (thin but silky). Meanwhile bring a large pot of salted water to a rolling boil—use plenty of water so ravioli move freely.
9. 9. Cook ravioli and finish. Drop chilled ravioli into gently boiling water in batches (do not crowd). Fresh ravioli cook quickly—count 3–4 minutes from when they float; test one by cutting open to ensure filling is hot. Remove with slotted spoon to a warm shallow pan.
10. 10. Toss cooked ravioli very gently with 2 tbsp sauce (or a light drizzle of olive oil/butter if you prefer less sauce) so they stay glossy. Divide among 3 warm plates, spoon remaining blush sauce around them, sprinkle Parmigiano and chive/basil, and serve immediately with lemon wedges.

Refrigerate cooked ravioli in an airtight container with sauce separated for up to 2 days. Reheat gently in a shallow pan over low heat until warmed through, or reheat by simmering in sauce for 2–3 minutes—do not boil. To freeze assembled uncooked ravioli: place on a parchment-lined baking sheet, freeze until firm (1 hour), then transfer to a zip-top bag up to 1 month. Cook from frozen, adding 1 minute to the cook time. Avoid microwaving full plates — rapid uneven heat can make the filling rubbery and split pasta seams.

These are rough estimates based on the saved recipe data when provided. Actual values will vary with ingredients, brands, and final portioning.