Maine Lobster Ravioli Recipe

On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a well in the center.

Crack the 3 whole eggs and 1 yolk into the well. Add 1 tablespoon olive oil and 1/2 teaspoon salt.

Using a fork, gently whisk the eggs while gradually incorporating flour from the inside edge of the well until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook) until smooth, elastic, and slightly tacky. If too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour.

Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Ensure lobster meat is chopped into small, even pieces — about 1/4-inch dice. If using whole lobster tails, remove meat from shells and chop; reserve any juices for sauce if desired.

In a medium bowl, combine 1 cup chopped lobster, 3/4 cup ricotta, 1/4 cup mascarpone, 1/4 cup grated parmesan, 1 teaspoon lemon zest, 1 tablespoon chopped chives, 1 teaspoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Add 1 egg white and gently fold to bind. Taste and adjust seasoning; the mixture should be creamy but hold its shape when scooped.

Transfer filling to a piping bag or a zip-top bag with a small corner snipped for easier portioning.

Divide rested dough into 4 pieces. Working with one piece at a time, keep remaining dough covered to prevent drying.

Lightly flour the work surface. Using a pasta machine or rolling pin, roll dough to about 1.5–2 mm thickness (pasta machine setting 6–7 on many machines). Cut rolled sheet into approx. 3½–4 inch squares or use a circular cutter for rounds.

Place 1 teaspoon (about 14–16 g) of lobster filling in the center of each square, spacing about 1 inch from edges. Brush a thin film of beaten egg around the edges of the pasta pieces.

Top with another sheet or square of dough and press around filling to seal, removing air pockets. Crimp edges with a fork or pasta wheel. Place finished ravioli on a lightly floured tray; cover with a clean, slightly damp towel to prevent drying.

Repeat until all dough and filling are used. Yield should be about 20–24 small ravioli (serves 4).

Bring a large pot of salted water to a gentle boil (about 4–6 quarts water, 1–1.5 tbsp salt).

Cook ravioli in batches to avoid crowding: gently drop 6–8 ravioli into boiling water and stir once to prevent sticking. Fresh ravioli will cook quickly, about 2–3 minutes, or until they float and pasta is al dente.

Use a slotted spoon to transfer cooked ravioli to a warm plate or directly into the sauce pan.

In a large skillet over medium heat, add 6 tablespoons unsalted butter. Melt and then continue to cook, swirling the pan occasionally, until the butter foams, the milk solids turn golden-brown and it smells nutty — about 4–6 minutes. Watch carefully to avoid burning.

If using, add 2 tablespoons white wine and let it reduce by half, scraping up browned bits for flavor (about 1 minute).

Add 1/4 cup light chicken or seafood stock and 2 tablespoons fresh lemon juice and simmer gently for 30 seconds to combine.

Optional: stir in 2 tablespoons heavy cream for a silkier finish; simmer 30 seconds more to warm through and slightly thicken.

Remove skillet from heat, stir in 1 tablespoon minced chives, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep warm.

If you reserved lobster juices, whisk a teaspoon into the sauce for extra lobster flavor.

Gently add cooked ravioli to the warm brown butter lemon sauce and toss carefully to coat, 30–45 seconds. Use a spoon to baste and keep ravioli intact.

Plate 5–6 ravioli per serving. Spoon remaining sauce over the top.

Finish with a drizzle of 1 tablespoon melted unsalted butter, 2 tablespoons extra grated parmesan per plate, a sprinkle of microgreens or baby arugula, and additional minced chives as desired.

Serve immediately with lemon wedges on the side for squeezing.