Velvety Lobster Ravioli with Saffron Cream Sauce

Name: Velvety Lobster Ravioli with Saffron Cream Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups flour (sifted); 3 large eggs; 1 tbsp olive oil; 1/2 tsp salt; 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); 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

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 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 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 Roll out the rested pasta dough into thin sheets using a pasta machine. Cut into 2-inch squares or use a ravioli cutter.
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 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 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 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 Serve the ravioli hot, generously drizzled with saffron cream sauce. Garnish with extra chives and lemon zest if desired.