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Lobster Ravioli with Saffron Cream

Yields4 ServingsPrep Time50 minsCook Time20 minsTotal Time1 hr 10 mins

Pillowy pasta parcels filled with lobster and ricotta, finished with a golden saffron cream sauce that’s rich, aromatic, and irresistible.

Lobster Ravioli with Saffron Cream

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

  1. On a clean surface, mound the flour and make a well in the center.

  2. Add eggs, olive oil, and salt. Gradually incorporate flour until a dough forms.

  3. Knead for 8–10 minutes until smooth and elastic.

  4. Wrap in plastic and rest at room temperature for 30 minutes.

Make the lobster filling
2

  1. In a bowl, combine lobster meat, ricotta, mascarpone, chives, and lemon zest.

  2. Season with salt and pepper.

  3. Mix until smooth but still textured. Chill until ready to use.

Assemble ravioli
3

  1. Roll out pasta dough into thin sheets (using a pasta machine or rolling pin).

  2. Place small spoonfuls of filling on one sheet, spaced evenly apart.

  3. Brush edges lightly with water or egg wash, place another sheet on top, and press to seal.

  4. Cut into ravioli squares (or circles). Ensure no air bubbles remain.

  5. Dust lightly with flour and set aside.

Make the saffron cream sauce
4

  1. Melt butter in a skillet over medium heat. Add shallot and garlic, sauté until softened (3–4 minutes).

  2. Deglaze with white wine, simmer until reduced by half.

  3. Stir in cream, stock, and saffron (with soaking liquid).

  4. Simmer gently for 8–10 minutes until slightly thickened.

  5. Season with salt and white pepper. Keep warm.

Cook ravioli
5

  1. Bring a large pot of salted water to a gentle boil.

  2. Cook ravioli for 3–4 minutes, until they float to the top.

  3. Drain gently with a slotted spoon.

Assemble & serve
6

  1. Plate ravioli in shallow bowls.

  2. Spoon saffron cream sauce over.

  3. 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.

Nutrition Facts

4 servings

Serving size