Lobster Ravioli (Gordon Ramsay Style)
Ingredients
For the Pasta Dough:
All-purpose flour – 300 g (about 2 cups)
Semolina flour (optional) – 50 g (¼ cup)
Eggs – 3 large
Olive oil – 1 tbsp
Salt – a pinch
For the Lobster Filling:
Cooked lobster meat – 250 g (from 1–2 lobsters, chopped finely)
Mascarpone – 2 tbsp
Ricotta cheese – 2 tbsp
Lemon zest – from ½ lemon
Chopped chives – 1 tbsp
Salt and white pepper – to taste
For the Sauce (Shellfish Butter Sauce):
Lobster shells (from cooked lobster) – for flavor base
Shallots – 2 (finely chopped)
Garlic – 1 clove (crushed)
White wine – 100 ml
Fish or chicken stock – 200 ml
Double cream – 50 ml
Butter – 2 tbsp (cold, diced)
Olive oil – 1 tbsp
Salt and pepper – to taste
Optional: a few strands of saffron or tarragon
👨🍳 Instructions
Step 1: Make the Pasta Dough
On a clean work surface, create a mound of flour and make a well in the center.
Add eggs, olive oil, and salt to the well.
Gradually mix the flour into the eggs using a fork, then knead for 10 minutes until smooth.
Wrap in cling film and let it rest for 30 minutes.
Step 2: Prepare the Lobster Filling
In a bowl, combine finely chopped lobster meat, mascarpone, ricotta, lemon zest, and chives.
Season with salt and white pepper to taste.
Mix well and chill until ready to use.
Step 3: Roll Out the Pasta & Fill Ravioli
Roll the pasta dough using a pasta machine or rolling pin until thin (setting 6 or 7 on a pasta machine).
Cut into two equal sheets.
Pipe or spoon small mounds of filling (1 tsp each) onto one sheet, spaced evenly.
Brush around filling with water and lay the second sheet on top.
Press out air pockets and seal edges. Cut into ravioli squares using a cutter or knife.
Place on floured tray and chill.
Step 4: Make the Shellfish Butter Sauce
In a pan, heat olive oil. Add lobster shells, shallots, and garlic. Sauté until aromatic.
Deglaze with white wine. Let it reduce by half.
Add stock and simmer for 10–15 minutes.
Strain and return liquid to pan. Add cream and reduce slightly.
Whisk in cold butter to emulsify the sauce. Season with salt, pepper, and optional saffron or herbs.
Step 5: Cook the Ravioli
Bring a pot of salted water to a gentle boil.
Cook ravioli for 3–4 minutes until they float and pasta is tender.
Gently remove with a slotted spoon.
Step 6: Plate and Serve
Spoon sauce onto a plate.
Place 3–5 ravioli per plate and drizzle more sauce over the top.
Garnish with fresh herbs (chervil, microgreens, or chives) and optional lemon zest or lobster claw meat.
💡 Cooking Tips
Don’t overfill ravioli — they should seal easily and not burst during cooking.
Use chilled butter for a silky sauce that emulsifies well.
Save lobster shells to make a richer stock for sauce.
You can freeze uncooked ravioli for up to 1 month.
