Description
Lobster Ravioli is a luxurious dish that combines the delicate sweetness of lobster with the aromatic flavors of a saffron-infused broth. Perfect for special occasions or an elegant dinner at home, this dish offers gourmet appeal while remaining approachable for home cooks. Its origins are rooted in Italian cuisine, where ravioli has long been a culinary staple, and it has been elevated here with Mediterranean-inspired flavors.
Ingredients
Units
Scale
For the Lobster Filling:
- 1 cup cooked lobster meat, chopped
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons white wine
- 1 tablespoon fresh chives, finely chopped
- Pinch of salt and black pepper to taste
For the Ravioli:
- 24 wonton wrappers
- 1 egg white, lightly beaten (for sealing)
For the Saffron Broth:
- 2 cups seafood stock
- 1/4 cup white wine
- 1 clove garlic, minced
- Pinch of saffron threads
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Garnishes:
- Fresh lemon wedges
- Chopped chives
Instructions
- Prepare the Lobster Filling:
- Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant.
- Stir in the chopped lobster meat, white wine, salt, and pepper. Cook for 2–3 minutes until the mixture is heated through.
- Remove from heat, mix in the chives, and set aside to cool.
- Assemble the Ravioli:
- Place a small amount (about 1 teaspoon) of lobster filling in the center of a wonton wrapper.
- Brush the edges with egg white and cover with another wrapper. Press the edges tightly to seal, ensuring no air is trapped inside. Repeat with remaining wrappers and filling.
- Make the Saffron Broth:
- In a saucepan, heat seafood stock over medium heat. Add white wine, garlic, and saffron threads.
- Simmer gently for 5–7 minutes. Stir in butter, season with salt and pepper, and keep warm.
- Cook the Ravioli:
- Gently place the ravioli into simmering water or broth and cook for 2–3 minutes until they float to the top.
- Carefully remove with a slotted spoon and transfer to serving bowls.
- Assemble the Dish:
- Ladle the saffron broth over the ravioli.
- Garnish with a squeeze of lemon and a sprinkle of fresh chives.