Oceanic Lobster Ravioli Delight

Sure, here’s a detailed recipe for "Oceanic Lobster Ravioli Delight":

Oceanic Lobster Ravioli Delight

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Additional flour for dusting

For the Lobster Filling:

• 1 1/2 cups cooked lobster meat, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

For the Sauce:

• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1/2 cup seafood or chicken broth
• 1 tablespoon fresh dill, chopped
• Zest of 1 lemon
• Salt and black pepper to taste

Garnish (optional):

• Fresh parsley, chopped
• Grated Parmesan cheese
• Lemon wedges

Instructions:

Preparing the Dough:

1. Combine Dry Ingredients: On a clean work surface, create a mound of flour with a well in the center. Sprinkle the salt over the flour.
2. Mix Wet Ingredients: Pour the eggs and olive oil into the well. Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the sides.
3. Form the Dough: Continue mixing until a shaggy dough forms. Knead for about 8-10 minutes until the dough is smooth and elastic. If too dry, add a small amount of water; if too sticky, add a bit more flour.
4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Preparing the Filling:

1. Sauté Aromatics: In a skillet over medium heat, sauté the shallot and garlic until translucent but not browned (about 2-3 minutes).
2. Mix the Filling: In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, sautéed shallot and garlic, parsley, lemon juice, salt, and pepper. Ensure the mixture is well combined. Set aside.

Assembling the Ravioli:

1. Roll the Dough: Divide the dough into two portions. Roll out each portion into a thin sheet (about 1/16 inch thick) using a pasta machine or rolling pin. The sheets should be of equal size.
2. Add the Filling: Place small mounds (about 1 teaspoon) of the lobster filling evenly spaced on one sheet of dough. Lightly brush the edges and spaces between the filling mounds with water to help seal the ravioli.
3. Seal the Ravioli: Place the second sheet of dough over the filling mounds. Press around each mound to seal, ensuring no air is trapped inside. Cut out individual ravioli using a ravioli cutter or knife. Press edges with a fork to ensure they are sealed.
4. Rest the Ravioli: Place the ravioli on a floured baking sheet and cover with a kitchen towel. Let them rest while preparing the sauce.

Cooking the Ravioli and Sauce:

1. Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and keep warm.
2. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the white wine and cook until reduced by half. Pour in the broth and heavy cream, stirring to combine.
3. Flavor the Sauce: Add the lemon zest, chopped dill, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.
4. Combine: Gently fold the cooked ravioli into the sauce, ensuring each piece is well-coated.

Serving:

1. Plate the Dish: Serve the ravioli on warm plates, spooning extra sauce over the top.
2. Garnish (optional): Sprinkle with freshly chopped parsley and grated Parmesan cheese. Serve with lemon wedges on the side.

Enjoy your Oceanic Lobster Ravioli Delight, a decadent and elegant meal perfect for any special occasion or gourmet dining experience at home!