Ooft al la pasta! Nothing quite compares to a delicious pasta dish. The Italian flavours, garlic accents, sprinkled in parmesan, it’s enough to make your mouth water thinking about it! One favourite is Ravioli… the miniature pillows filled with a heavenly middle. If you’ve been wondering how to make your own ravioli or just looking for your next dish to try out we would recommend trying the lobster and crab ravioli by Pasta Evangelists.
Known for their artisan pasta recipes this dish pays homage to the beautiful coastal regions in the boot of Italy. Transporting you to an Italian seaside this pescatarian ravioli pairs fresh lobster and juicy crab in an exquisite sage sauce. Follow our recipe from Pasta Evangelists now making it super easy for you to do at home.
Lobster and Crab Ravioli Recipe
Prep Time: Over an hour
Cooking Time: 10 Minutes
Serves: 2 People
For the filling:
- 125g mascarpone cheese, at room temperature
- 100g ricotta cheese, at room temperature
- 1 tbsp butter, at room temperature
- 125g cooked lobster meat, cut into ½ cm pieces
- 100g cooked crab meat, cut into ½ cm pieces
- ¼ cup white wine
- 1 shallot, finely diced
- 1 tbsp finely chopped fresh parsley
- 1 garlic clove, peeled and minced
- Salt and black pepper, to taste
For the Ravioli Dough
- 400g flour
- 4 large eggs
For the Sauce and topping
- 50g butter
- 2 sage leaves
- Black pepper
- Salt to season
- 1-2 slices of stale bread, crusts removed
- The zest of ½ a lemon
- 20 g samphire
Making the Dough
Making fresh ravioli doesn’t require a lot of ingredients, it just requires time and patience. Make a mound in the flour on a flat surface such as a wooden chopping board. From here, make a well in the centre to form a crater-like shape.
Crack the eggs into the centre and with a fork, start whisking to combine the flour and egg. Slowly incorporate more and more of the flour from the edges of the crater as you go along until you’re left with a thick, gooey paste.
When the paste is formed and it starts to get a little bit too sticky to work with using a fork, use a dough scraper to incorporate more of the flour, collapsing and pushing the edges into the centre. With your hands, start pressing the mixture together and knead for at least 10 minutes. Don’t be afraid to put your back into it, adding a little bit of pressure helps bind the gluten.
To knead, drag the dough forward with your palm using the other hand to hold it steady. Then pull the stretched dough back over, turn it around and start again. Repeat this process until you’re left with a firm, smooth consistency. A good way to check that you have kneaded the dough enough is to press your finger into the centre. As you lift your finger away, the dough should spring back and take part of its original shape.
Wrap the dough using a tea towel or cling film and set aside to rest for about 20-30 minutes at room temperature. For this lobster and crab ravioli dish, you will need half of this dough as the lobster and crab ravioli is for two people.