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Lobster Ravioli

Lobster Ravioli
Serves: 4 servings
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4.5 from 8 votes
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients

For the Sauce:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp salted butter
  • 2 cloves garlic, minced
  • a pinch of saffron (20-24 threads)
  • 3/4 cup white wine
  • 14.5 oz good quality seafood stock (I use Bar Harbor)

For the Ravioli:

  • 3/4 lb cooked lobster meat
  • 24 wonton or ravioli wrappers
  • 3 tbsp salted butter
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 cup white wine
  • 1/4 cup finely chopped chives
  • egg white

For serving:

  • 1/2 lemon
  • finely chopped chives

Instructions

Prepare the Sauce:

  • In a small saucepan over medium heat, heat the oil and butter.
  • Once the butter is melted, add the garlic. Gently saute until fragrant, being careful not to burn; 1-2 minutes.
  • Add the wine, seafood stock and saffron threads (breaking them up/crushing with your hands) and bring to a boil. Once boiling, reduce to a light simmer and cover while you make the ravioli.

Prepare the Ravioli Filling:

  • Loosely chop the lobster meat.
  • In a separate skillet over medium heat, melt the butter.
  • Once the butter has melted, add the lobster, garlic and salt and stir to combine.
  • Next, add the wine and cook, stirring, until it has reduced by half.
  • Remove from heat, add the loosely chopped chives and set aside.

Assemble + Cook the Ravioli:

  • Place the egg white in a small bowl.
  • Place one wonton wrapper onto your cutting board, then using a slotted spoon, transfer about 1 tbsp. of the lobster filling onto one side of the wrapper.
  • Using your fingers, wet the edges of the wonton with the egg white then fold in half and seal the edges. Continue until all of your ravioli are formed.
  • Once you're ready to cook your ravioli, increase the heat of the broth for a rapid simmer. Add half of your ravioli to the broth. Cook for about 3 minutes until the ravioli float to the top, transfer to a bowl and repeat with the second half of the ravioli.
  • Once all ravioli is cooked, divide them amongst 4 bowls and ladle 1/2 cup to 3/4 cup of the broth over each bowl of ravioli.
  • Squeeze just a touch of lemon juice over all four bowls, top with freshly chopped chives. Serve and enjoy!