Preparing Lobster Ravioli

There’s something undeniably luxurious about lobster, and when it’s enveloped in delicate pasta and served with a medley of seafood and aromatic flavors, it becomes an unforgettable culinary experience. This recipe for lobster ravioli with king prawns, mussels, chilli, garlic, white wine, and saffron sauce is a celebration of the sea’s bounty and the rich tapestry of flavors that it offers. Let’s embark on this culinary journey together, where every step is infused with passion and indulgence. Serves 2!

Lobster Ravioli Dough

To begin our culinary adventure, we must first prepare the foundation of our dish—the lobster ravioli dough. Here’s what you’ll need:

  • 200g of all-purpose flour
  • 2 large eggs
  • A pinch of salt
  • 1 tablespoon of olive oil
  1. Create the dough: Begin by sifting the flour onto a clean work surface, forming a mound with a well in the center. Crack the eggs into the well, add a pinch of salt, and drizzle in the olive oil.
  2. Knead the dough: Using your hands, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
  3. Roll out the dough: After resting, roll out the dough using a pasta machine or a rolling pin until it’s thin but not transparent. Cut the dough into squares, ensuring they’re large enough to hold the lobster filling.

Lobster Filling

Now, let’s turn our attention to the star of our dish—the lobster filling. Here’s what you’ll need:

  • 250g of cooked lobster meat, chopped
  • 100g of ricotta cheese
  • 1 tablespoon of fresh chives, chopped
  • Salt and pepper to taste
  1. Mix the ingredients: In a bowl, combine the chopped lobster meat, ricotta cheese, chopped chives, salt, and pepper. Gently fold the ingredients together until well incorporated.
  2. Fill the ravioli: Place a spoonful of the lobster filling onto each pasta square. Fold the squares over the filling to create ravioli parcels, pressing the edges to seal them tightly.

Seafood and Sauce

Now that our ravioli are ready, let’s prepare the seafood and sauce that will elevate this dish to new heights. Here’s what you’ll need:

  • 200g of king prawns, peeled and deveined
  • 200g of fresh mussels, cleaned and debearded
  • 2 cloves of garlic, minced
  • 1 red chilli, finely chopped
  • 1 cup of white wine
  • A pinch of saffron threads
  • 2 tablespoons of butter
  • Salt and pepper to taste
  • Fresh parsley for garnish
  1. Prepare the seafood: In a large pan, melt one tablespoon of butter over medium heat. Add the minced garlic and chopped chilli, sautéing until fragrant.
  2. Cook the seafood: Add the king prawns and mussels to the pan, stirring gently to coat them in the garlic and chilli-infused butter. Cook until the prawns turn pink and the mussels begin to open.
  3. Create the sauce: Pour in the white wine and add a pinch of saffron threads, allowing the flavors to meld together. Let the sauce simmer for a few minutes until it reduces slightly and the alcohol cooks off. Season with salt and pepper to taste.
  4. Cook the ravioli: While the sauce is simmering, bring a large pot of salted water to a boil. Carefully drop the lobster ravioli into the boiling water and cook them for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and add them to the pan with the seafood and sauce.
  5. Final touches: Gently toss the ravioli with the seafood and sauce, ensuring they’re well coated. Allow them to simmer together for a minute or two, allowing the flavors to marry.
  6. Serve: Transfer the lobster ravioli, king prawns, and mussels to serving plates, drizzling any remaining sauce over the top. Garnish with freshly chopped parsley for a burst of color and freshness.
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