Velvety Lobster Ravioli with Saffron Cream Sauce

Velvety Lobster Ravioli with Saffron Cream Sauce

StandardItalianDinnerGourmetSeafoodPasta
⏱️ 45m PREP
🔥 20m COOK
👥 4 SERVINGS
⚡ 650 CAL/SERV
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Overview

Indulge in delicate lobster-filled ravioli enveloped in a luxurious saffron cream sauce, offering a perfect balance of refined flavors and textures.

Macronutrients per serving

114
grams
Protein
28.0g 25%
Fat
38.0g 33%
Carbs
48.0g 42%

Rich in nutrients

☀️ Vitamin B12
35% DV
Supports nerve function and red blood cell production
🔺 Selenium
45% DV
Important for antioxidant protection and immune function
💧 Omega-3 Fatty Acids
30% DV
Supports heart health
☀️ Vitamin A
20% DV
Essential for vision and immune function
🔺 Calcium
15% DV
Vital for bone health

Ingredients

Pasta Dough

  • 2 cups flour sifted
  • 3 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt

Lobster Filling

  • 1 pound lobster meat cooked and chopped
  • 1/4 cup mascarpone cheese
  • 1 tbsp chives minced
  • 1 tsp lemon zest
  • 1/4 tsp black pepper freshly ground

Saffron Cream Sauce

  • 1 cup heavy cream
  • 1/4 tsp saffron threads soaked in 2 tbsp warm water
  • 2 tbsp butter
  • 1 small shallot finely chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp salt

Instructions

  1. 1 To make the pasta dough, combine sifted flour and salt on a clean surface. Make a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs, kneading to form a smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
  2. 2 For the lobster filling, mix the chopped lobster meat with mascarpone cheese, chives, lemon zest, and black pepper in a bowl. Combine well and set aside.
  3. 3 Roll out the rested pasta dough into thin sheets using a pasta machine. Cut into 2-inch squares or use a ravioli cutter.
  4. 4 Place a teaspoon of lobster filling in the center of half the pasta squares. Lightly brush the edges with water, top with another square, and press to seal, removing any air.
  5. 5 For the saffron cream sauce, melt butter in a pan over medium heat. Add shallot and cook until translucent, about 2 minutes. Stir in saffron with its soaking water, and cook for another minute.
  6. 6 Pour in the heavy cream and bring to a gentle simmer. Add lemon juice and salt, stirring until the sauce thickens slightly. Keep warm on low heat.
  7. 7 Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
  8. 8 Serve the ravioli hot, generously drizzled with saffron cream sauce. Garnish with extra chives and lemon zest if desired.

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