Entree: United States – New England (Rhode Island) – Lobster Ravioli

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 30 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 2 Rhode Island lobsters, approx. 1.25 lb (570 g) each, about 12 oz (340 g) usable cooked meat, shells reserved
- 2 cups (250 g) all-purpose flour
- 1/2 cup (70 g) fine semolina flour
- 3 large eggs (approx. 150 g)
- 1 egg yolk (approx. 17 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 g) fine sea salt (for dough)
- 1 cup (250 g) whole-milk ricotta, drained of excess liquid
- 2 tbsp (30 g) mascarpone or cream cheese
- 1/3 cup (35 g) freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp (6 g) finely chopped fresh parsley
- 1 tsp (2 g) finely grated lemon zest
- 1/8 tsp (0.5 g) cayenne pepper or a pinch of crushed red pepper
- Salt and freshly ground black pepper, to taste
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil (for sauce)
- 2 small shallots, minced (about 2 oz / 60 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) heavy cream
- Reserved lobster shells from above
- 3 cups (720 ml) water (for stock)
- 2 tbsp (30 g) tomato paste (optional, for color and depth)
- 1 tbsp (15 ml) fresh lemon juice
- 1 cup (150 g) fresh or frozen peas (if frozen, thawed)
- 8 oz (225 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces (optional seasonal vegetable)
- 2 tbsp (8 g) chopped chives or extra parsley for garnish
- Freshly ground black pepper and flaky sea salt for finishing

Instructions

Short Description:
Handmade ravioli filled with Rhode Island lobster meat and ricotta, served in a rich lobster-cream sauce with spring peas and a squeeze of lemon for brightness.

Regional Notes:
This Rhode Island version emphasizes local lobster meat and a silky cream-forward sauce common in the state's Italian restaurants. The recipe uses lobster shells to build a short lobster stock and keeps the filling light and delicate to showcase the fresh lobster flavor.

1. Cook the lobsters: bring a large pot of salted water to a rolling boil. Add the live lobsters, cover, and cook 8–10 minutes for 1.25 lb (570 g) lobsters until bright red. Remove lobsters and cool slightly. Reserve shells for stock and remove tail and claw meat; chop the meat coarsely and set aside (about 12 oz / 340 g usable meat).
2. Make a quick lobster stock: in a medium saucepan, combine reserved shells, 3 cups (720 ml) water, 1/4 cup (60 ml) white wine, and a pinch of salt. Bring to a simmer, crush shells lightly with a spoon, and simmer uncovered 20 minutes. Strain, discard shells, and reserve 1/2 cup (120 ml) strained stock; chill any extra for another use.
3. Make pasta dough: on a clean work surface, mound 2 cups (250 g) all-purpose flour and 1/2 cup (70 g) semolina; make a well in center. Beat 3 large eggs, 1 egg yolk, 1 tbsp (15 ml) olive oil, and 1 tsp (5 g) salt, then pour into well. Gradually incorporate flour into eggs until shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
4. Prepare filling: in a bowl, combine chopped lobster meat, 1 cup (250 g) drained ricotta, 2 tbsp (30 g) mascarpone, 1/3 cup (35 g) grated Parmesan, 1 tbsp (6 g) parsley, 1 tsp lemon zest, 1/8 tsp cayenne, and salt and pepper to taste. Fold gently—do not purée; keep some texture. Taste and adjust seasoning.
5. Roll and form ravioli: divide pasta dough into 4 pieces. Roll each piece through a pasta machine to a thin sheet (setting 6 or thin enough to see your hand through). On one sheet, lightly brush with water, place teaspoons of filling spaced about 1.5 in (4 cm) apart. Lay a second sheet over, press around mounds to seal out air, and cut into 2–3 in (5–7 cm) squares or rounds. Crimp edges with fork or ravioli cutter. Dust finished ravioli lightly with semolina and cover until cooking. Makes roughly 24–30 ravioli (4 servings).
6. Prepare sauce and vegetables: in a large skillet over medium heat, melt 2 tbsp (30 g) butter with 2 tbsp (30 ml) olive oil. Sauté minced shallots until translucent, about 2 minutes. Deglaze with 1/2 cup (120 ml) dry white wine and reduce by half. Stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (30 g) tomato paste (if using) and cook 1 minute. Pour in 1 cup (240 ml) heavy cream and the reserved 1/2 cup (120 ml) lobster stock; simmer gently until slightly thickened, about 4–6 minutes. Stir in 1/3 cup (35 g) grated Parmesan and remaining 2 tbsp (30 g) butter, whisking until glossy. Season with salt and pepper.
7. Cook vegetables: in a small pot of boiling salted water, blanch peas and asparagus pieces 1–2 minutes until bright; drain and refresh in cold water. Reserve.
8. Cook ravioli: bring a large pot of salted water to a gentle boil. Add ravioli in batches, stirring gently, and cook 3–4 minutes until al dente and they float. Use a slotted spoon to transfer ravioli directly into the simmering sauce.
9. Finish the dish: gently toss ravioli in the sauce to coat. Fold in blanched peas and asparagus pieces, and add the chopped reserved lobster bits only at the end (to warm, not overcook). Adjust seasoning with salt, pepper, and a squeeze more lemon if desired.
10. Plate and garnish: divide ravioli among 4 warm plates, spoon extra sauce over top, drizzle with remaining 1 tbsp (15 g) melted butter if desired, and finish with chopped chives or parsley and extra grated Parmesan and flaky sea salt. Serve immediately with crusty bread or a simple green salad if desired.