Description
This luxurious shrimp and lobster ravioli is paired with a rich, velvety garlic butter sauce, making it the perfect indulgent dish for any occasion. The tender ravioli filled with seafood and smothered in creamy goodness will have your taste buds dancing!
Ingredients
Scale
- For the Ravioli Filling
- 1/2 lb cooked shrimp, peeled and chopped
- 1/2 lb cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- For the Ravioli Dough
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Water (as needed)
- For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Make the Ravioli Dough:
- On a clean surface, make a mound with the flour and create a well in the center.
- Crack the eggs into the well, add olive oil and a pinch of salt.
- Gradually mix the flour into the eggs and knead until a smooth dough forms. Add water if needed.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling:
- In a bowl, combine the shrimp, lobster, ricotta cheese, Parmesan, parsley, lemon zest, salt, and pepper.
- Mix until well combined and set aside.
- Assemble the Ravioli:
- Roll out the pasta dough into thin sheets, using a pasta machine or rolling pin.
- Place small spoonfuls of the seafood filling onto one sheet of dough, leaving space between each.
- Lay another sheet of dough on top, pressing around the filling to seal the ravioli.
- Cut out individual ravioli and seal the edges with a fork.
- Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Drain and set aside.
- Prepare the Garlic Butter Sauce:
- In a large pan, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the heavy cream, chicken broth, lemon juice, salt, and pepper.
- Let the sauce simmer for 3-5 minutes until thickened.
- Adjust seasoning as necessary.
- Combine and Serve:
- Add the cooked ravioli to the garlic butter sauce and gently toss to coat.
- Garnish with fresh parsley and serve immediately.
Notes
- You can make the ravioli dough and filling ahead of time and store it in the fridge for up to 24 hours.
- For a richer sauce, you can substitute the heavy cream with half-and-half or even add a little white wine to the sauce for extra depth of flavor.
- For a shortcut, you can use store-bought ravioli if you don’t want to make the dough from scratch.
- Prep Time: 40 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Italian, Seafood
Nutrition
- Serving Size: 1/4 of the recipe (about 3-4 ravioli with sauce)
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 130mg