Description
This elegant Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce combines tender homemade pasta filled with succulent seafood and ricotta, served in a rich, flavorful garlic butter cream sauce. Perfect for a special dinner, this dish showcases the best of seafood and Italian cuisine with a silky, savory sauce that complements the delicate ravioli.
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: Crack the eggs into a well made in the flour, add olive oil and a pinch of salt. Gradually mix the flour into the eggs and knead until a smooth, elastic dough forms, adding water if needed. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, combine the chopped shrimp, chopped lobster meat, ricotta cheese, grated Parmesan, chopped parsley, lemon zest, salt, and pepper. Mix until well combined and set aside.
- Assemble the Ravioli: Roll out the dough into thin sheets. 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 each filling mound to seal the ravioli. Cut out individual ravioli and press the edges with a fork to further seal.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- Prepare the Garlic Butter Sauce: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in heavy cream, chicken broth, lemon juice, salt, and pepper. Let the sauce simmer gently for 3-5 minutes until slightly thickened. Adjust seasoning as needed.
- Combine and Serve: Toss the cooked ravioli gently in the garlic butter sauce to coat them thoroughly. Garnish with fresh parsley and serve immediately for the best flavor and texture.
Notes
- Ensure the dough is rolled out very thinly for delicate ravioli that cook evenly.
- Use fresh seafood for the best flavor; precooked shrimp and lobster can also be used for convenience.
- Be careful not to overcook the ravioli; they will float to the surface when done.
- The garlic butter sauce can be prepared ahead and gently reheated before serving.
- For a vegetarian variation, substitute the seafood filling with a mixture of ricotta and sautéed mushrooms or spinach.
