Lobster Ravioli in Lemon Butter with Saffron
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.
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- 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
- Mix together lobster, ricotta and parmesan. In a separate small bowl, beat the egg slightly with a fork to create an egg wash.
- 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.
- Put 1 tablespoon of the lobster filling every 2 inches.
- Brush the second piece of dough with egg wash and place it egg-side down on the bottom piece (that has the filling).
- With your fingers, press dough together between the filling so no air exists.
- Cut in between the raviolis with a knife and place them on a floured board until they're ready to cook.
- Bring large pot of water to boil. Add a tablespoon of salt. Wait to cook the ravioli until the sauce is completed.
- They will cook for only 1-2 minutes. Then, they go directly into the finished sauce to toss.
- In a saute pan, cook the garlic on medium in olive oil for 30 seconds.
- Add butter, cream, lemon slices and saffron. Lower heat and simmer for 2-3 minutes.
- Toss with ravioli and serve topped with black pepper and parmesan cheese.
Loving this? Check out this Healthy Ravioli with Walnuts!
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