Heart Shaped Lobster & Shrimp Ravioli
Heart Shaped Lobster & Shrimp Ravioli
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 2 eggs
- 2 fluid ounces water
- 1 pinch salt
For the Filling
- 8 ounces lobster tail, finely chopped
- 10 ounces shrimp, peeled and finely chopped
- 3 sprigs fresh parsley, chopped
- 1 tablespoon lemon zest
- 1/2 lemon juice, from 1/2 lemon
- 4 ounces ricotta cheese, to 6 ounces
- 4 tablespoons breadcrumbs
- 1 egg
- as needed salt, to taste
- as needed black pepper, to taste
For the Sauce
- 2 cups marinara sauce
- 1/2 cup heavy cream
- as needed salt, to taste
- as needed black pepper, to taste
- as needed Parmigiano-Reggiano cheese, freshly grated, for serving
Instructions
- 1
In a wooden bowl, combine the flour, eggs, water, and a pinch of salt. Mix with a spoon until a shaggy dough forms, then transfer to a wooden cutting board.
⏱️ 5 min
- 2
Knead the dough on the cutting board for about 10 minutes until it becomes smooth and elastic. Form it into a ball, wrap it tightly, and let it rest at room temperature for 30 minutes.
⏱️ 10 min
- 3
While the dough rests, prepare the filling. Using kitchen scissors, cut open the lobster tail and extract the meat. Finely chop the lobster tail meat and the peeled shrimp on a wooden cutting board. Chop the fresh parsley.
⏱️ 10 min
- 4
In a wooden bowl, combine the chopped lobster, shrimp, and parsley. Add the lemon zest, juice of 1/2 lemon, ricotta cheese, breadcrumbs, and egg. Season with salt and pepper to taste. Mix all ingredients until well combined.
⏱️ 10 min
- 5
Divide the rested pasta dough in half. On a lightly floured surface, use a rolling pin to flatten one piece of dough slightly. Feed the dough through a pasta machine, starting at setting #1 for 3-4 passes, then through setting #3 once, and finally through setting #6 once, to create a thin pasta sheet.
⏱️ 10 min
- 6
Transfer the filling into a piping bag fitted with a round nozzle. Lay out one pasta sheet on a wooden cutting board. Pipe approximately 1 tablespoon of filling onto the pasta sheet, spacing each dollop about 1 1/2 inches apart.
⏱️ 5 min
- 7
Lightly brush water around the piped filling on the pasta sheet. Carefully place the second pasta sheet over the first, covering the filling. Gently press around each dollop of filling to seal the ravioli and remove any air.
⏱️ 5 min
- 8
Use a heart-shaped ravioli cutter to cut out individual ravioli. Repeat the process with the remaining dough and filling.
⏱️ 10 min
- 9
Bring a large pot of well-salted water to a rolling boil. Carefully add the heart-shaped ravioli to the boiling water. Once the water returns to a boil, cook the ravioli for 5 minutes.
⏱️ 10 min
- 10
While the ravioli cook, prepare the sauce. In a pan on the stove, simmer the marinara sauce. Pour the heavy cream into the simmering marinara sauce and stir to combine. Season the sauce with salt and pepper to taste.
⏱️ 5 min
- 11
Drain the cooked ravioli. Gently transfer the drained ravioli into the pan with the sauce and toss them to coat evenly. Serve warm, finished with freshly grated Parmigiano-Reggiano cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Heart Shaped Lobster & Shrimp Ravioli
For the Pasta Dough
- 2 cups all-purpose flour
- 2 eggs
- 2 fluid ounces water
- 1 pinch salt
For the Filling
- 8 ounces lobster tail, finely chopped
- 10 ounces shrimp, peeled and finely chopped
- 3 sprigs fresh parsley, chopped
- 1 tablespoon lemon zest
- 1/2 lemon juice, from 1/2 lemon
- 4 ounces ricotta cheese, to 6 ounces
- 4 tablespoons breadcrumbs
- 1 egg
- as needed salt, to taste
- as needed black pepper, to taste
For the Sauce
- 2 cups marinara sauce
- 1/2 cup heavy cream
- as needed salt, to taste
- as needed black pepper, to taste
- as needed Parmigiano-Reggiano cheese, freshly grated, for serving
Instructions
- 1
In a wooden bowl, combine the flour, eggs, water, and a pinch of salt. Mix with a spoon until a shaggy dough forms, then transfer to a wooden cutting board.
⏱️ 5 min - 2
Knead the dough on the cutting board for about 10 minutes until it becomes smooth and elastic. Form it into a ball, wrap it tightly, and let it rest at room temperature for 30 minutes.
⏱️ 10 min - 3
While the dough rests, prepare the filling. Using kitchen scissors, cut open the lobster tail and extract the meat. Finely chop the lobster tail meat and the peeled shrimp on a wooden cutting board. Chop the fresh parsley.
⏱️ 10 min - 4
In a wooden bowl, combine the chopped lobster, shrimp, and parsley. Add the lemon zest, juice of 1/2 lemon, ricotta cheese, breadcrumbs, and egg. Season with salt and pepper to taste. Mix all ingredients until well combined.
⏱️ 10 min - 5
Divide the rested pasta dough in half. On a lightly floured surface, use a rolling pin to flatten one piece of dough slightly. Feed the dough through a pasta machine, starting at setting #1 for 3-4 passes, then through setting #3 once, and finally through setting #6 once, to create a thin pasta sheet.
⏱️ 10 min - 6
Transfer the filling into a piping bag fitted with a round nozzle. Lay out one pasta sheet on a wooden cutting board. Pipe approximately 1 tablespoon of filling onto the pasta sheet, spacing each dollop about 1 1/2 inches apart.
⏱️ 5 min - 7
Lightly brush water around the piped filling on the pasta sheet. Carefully place the second pasta sheet over the first, covering the filling. Gently press around each dollop of filling to seal the ravioli and remove any air.
⏱️ 5 min - 8
Use a heart-shaped ravioli cutter to cut out individual ravioli. Repeat the process with the remaining dough and filling.
⏱️ 10 min - 9
Bring a large pot of well-salted water to a rolling boil. Carefully add the heart-shaped ravioli to the boiling water. Once the water returns to a boil, cook the ravioli for 5 minutes.
⏱️ 10 min - 10
While the ravioli cook, prepare the sauce. In a pan on the stove, simmer the marinara sauce. Pour the heavy cream into the simmering marinara sauce and stir to combine. Season the sauce with salt and pepper to taste.
⏱️ 5 min - 11
Drain the cooked ravioli. Gently transfer the drained ravioli into the pan with the sauce and toss them to coat evenly. Serve warm, finished with freshly grated Parmigiano-Reggiano cheese.
⏱️ 5 min