Pillowy pasta parcels filled with lobster and ricotta, finished with a golden saffron cream sauce that’s rich, aromatic, and irresistible.
Yields4 ServingsPrep Time50 minsCook Time20 minsTotal Time1 hr 10 mins
For the lobster filling
8 oz cooked lobster meat, finely chopped
½ cup ricotta cheese (drained)
¼ cup mascarpone cheese
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
Salt & freshly ground black pepper
For the pasta dough (if making from scratch)
2 cups “00” flour (or all-purpose flour)
3 large eggs
1 tsp olive oil
Pinch of salt
For the saffron cream sauce
2 tbsp unsalted butter
1 shallot, finely minced
1 clove garlic, minced
½ cup dry white wine
1 cup heavy cream
½ cup seafood stock (or chicken stock)
Pinch of saffron threads (about ½ tsp), soaked in 2 tbsp warm water for 10 minutes
Salt & white pepper, to taste
Garnish
Fresh chives or microgreens
Extra lobster meat (optional, for topping)
Make the pasta dough (skip if using store-bought)
1
-
On a clean surface, mound the flour and make a well in the center.
-
Add eggs, olive oil, and salt. Gradually incorporate flour until a dough forms.
-
Knead for 8–10 minutes until smooth and elastic.
-
Wrap in plastic and rest at room temperature for 30 minutes.
Make the lobster filling
2
-
In a bowl, combine lobster meat, ricotta, mascarpone, chives, and lemon zest.
-
Season with salt and pepper.
-
Mix until smooth but still textured. Chill until ready to use.
Assemble ravioli
3
-
Roll out pasta dough into thin sheets (using a pasta machine or rolling pin).
-
Place small spoonfuls of filling on one sheet, spaced evenly apart.
-
Brush edges lightly with water or egg wash, place another sheet on top, and press to seal.
-
Cut into ravioli squares (or circles). Ensure no air bubbles remain.
-
Dust lightly with flour and set aside.
Make the saffron cream sauce
4
-
Melt butter in a skillet over medium heat. Add shallot and garlic, sauté until softened (3–4 minutes).
-
Deglaze with white wine, simmer until reduced by half.
-
Stir in cream, stock, and saffron (with soaking liquid).
-
Simmer gently for 8–10 minutes until slightly thickened.
-
Season with salt and white pepper. Keep warm.
Cook ravioli
5
-
Bring a large pot of salted water to a gentle boil.
-
Cook ravioli for 3–4 minutes, until they float to the top.
-
Drain gently with a slotted spoon.
Assemble & serve
6
-
Plate ravioli in shallow bowls.
-
Spoon saffron cream sauce over.
-
Garnish with fresh chives, microgreens, or extra lobster meat.
Serving Suggestions
7
-
Pair with a crisp white wine like Chablis, Pinot Grigio, or Champagne.
-
Perfect alongside roasted asparagus, buttered green beans, or a citrus-fennel salad.
-
As a showpiece Christmas or New Year’s Eve main course.
Tips & Variations
8
-
Make-ahead: Ravioli can be assembled and frozen uncooked (up to 1 month). Cook directly from frozen.
-
Shortcuts: Use good-quality store-bought lobster ravioli and just make the saffron cream sauce.
-
Luxury twist: Add a drizzle of truffle oil or garnish with caviar for an ultra-festive finish.
-
Extra depth: Replace half the cream with crème fraîche for a tangier sauce.
Ingredients
For the lobster filling
8 oz cooked lobster meat, finely chopped
½ cup ricotta cheese (drained)
¼ cup mascarpone cheese
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
Salt & freshly ground black pepper
For the pasta dough (if making from scratch)
2 cups “00” flour (or all-purpose flour)
3 large eggs
1 tsp olive oil
Pinch of salt
For the saffron cream sauce
2 tbsp unsalted butter
1 shallot, finely minced
1 clove garlic, minced
½ cup dry white wine
1 cup heavy cream
½ cup seafood stock (or chicken stock)
Pinch of saffron threads (about ½ tsp), soaked in 2 tbsp warm water for 10 minutes
Salt & white pepper, to taste
Garnish
Fresh chives or microgreens
Extra lobster meat (optional, for topping)
Directions
Make the pasta dough (skip if using store-bought)
1
-
On a clean surface, mound the flour and make a well in the center.
-
Add eggs, olive oil, and salt. Gradually incorporate flour until a dough forms.
-
Knead for 8–10 minutes until smooth and elastic.
-
Wrap in plastic and rest at room temperature for 30 minutes.
Make the lobster filling
2
-
In a bowl, combine lobster meat, ricotta, mascarpone, chives, and lemon zest.
-
Season with salt and pepper.
-
Mix until smooth but still textured. Chill until ready to use.
Assemble ravioli
3
-
Roll out pasta dough into thin sheets (using a pasta machine or rolling pin).
-
Place small spoonfuls of filling on one sheet, spaced evenly apart.
-
Brush edges lightly with water or egg wash, place another sheet on top, and press to seal.
-
Cut into ravioli squares (or circles). Ensure no air bubbles remain.
-
Dust lightly with flour and set aside.
Make the saffron cream sauce
4
-
Melt butter in a skillet over medium heat. Add shallot and garlic, sauté until softened (3–4 minutes).
-
Deglaze with white wine, simmer until reduced by half.
-
Stir in cream, stock, and saffron (with soaking liquid).
-
Simmer gently for 8–10 minutes until slightly thickened.
-
Season with salt and white pepper. Keep warm.
Cook ravioli
5
-
Bring a large pot of salted water to a gentle boil.
-
Cook ravioli for 3–4 minutes, until they float to the top.
-
Drain gently with a slotted spoon.
Assemble & serve
6
-
Plate ravioli in shallow bowls.
-
Spoon saffron cream sauce over.
-
Garnish with fresh chives, microgreens, or extra lobster meat.
Serving Suggestions
7
-
Pair with a crisp white wine like Chablis, Pinot Grigio, or Champagne.
-
Perfect alongside roasted asparagus, buttered green beans, or a citrus-fennel salad.
-
As a showpiece Christmas or New Year’s Eve main course.
Tips & Variations
8
-
Make-ahead: Ravioli can be assembled and frozen uncooked (up to 1 month). Cook directly from frozen.
-
Shortcuts: Use good-quality store-bought lobster ravioli and just make the saffron cream sauce.
-
Luxury twist: Add a drizzle of truffle oil or garnish with caviar for an ultra-festive finish.
-
Extra depth: Replace half the cream with crème fraîche for a tangier sauce.
Lobster Ravioli with Saffron Cream
Visited 3 times, 1 visit(s) today
