Homemade Lobster Ravioli
  • Ravioli
  • 2 cups (12½ ounces) 00 flour (whole foods and amazon sell this)
  • 1 tsp. kosher salt
  • 4 eggs
  • 1 T. olive oil
  • semolina flour for dusting pasta
  • Filling
  • ¾ c. homemade ricotta (or use store bought and strain in cheesecloth 30 mins)
  • 2T. Parmesan Cheese
  • 1 egg
  • 3-4 garlic cloves, chopped finely
  • ¼ tsp salt, dash of pepper
  • chopped parsley
  • ½ c. fresh chopped lobster (add more if you want!)
  1. You can mix everything together in a bowl by hand and knead into a dough or you can use a kitchen aid mixer and let the dough hook do the kneading.
  2. Once your dough is made and not too sticky (add flour a drop at a time if needed on your work surface) let it rest covered in a disk shape for 20 mins.
  3. Cut the dough into smaller pieces and run through your pasta roller. I like to use the Kitchen aid roller starting at 1 and rolling until about a 5.
  4. Lay sheets out and keep covered so they don't dry out.
  1. Mix all to combine.
  1. Lay out one sheet and dollop your filling across leaving space between. If wide enough, you can make two rows of filling dollops.
  2. Lightly dab water around each circle of filling and lay a second sheet on top of filling, pressing out air bubbles as you push around each dollop.
  3. Use a cookie cutter to cut your ravioli out.
  4. Lay on a sheet pan with semolina on the bottom of the pan to prevent sticking.
  5. To cook, bring water to a boil. Lower to a simmer and gently cook ravioli until they rise to the top.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/homemade-lobster-ravioli/