Lobster Ravioli in Tomato Cream Sauce with Shrimp

Are you a foodie, a lover of seafood or a big fan of pasta? If yes, you are definitely in the right place. This dish is not just pleasant to look at but also exceedingly tasty and nutritious. However, when it comes to preparing lobster ravioli in tomato sauce with shrimp, you need to give yourself at least two interrupted hours. This is because this delicacy requires a lot of detailed instructions that ought to be followed thoroughly. In a nutshell, this is what you need to prepare lobster ravioli for seven:


  1. a) 28 ounces of diced tomatoes
  2. b) 16 ounces of fresh ricotta
  3. c) Eight fresh basil leaves
  4. d) Six tablespoons of olive oil
  5. e) Four eggs
  6. f) Two teaspoons of salt
  7. g) Two teaspoons of pepper
  8. h) Two garlic cloves
  9. i) One and three quarter cups of Semolina flour
  10. j) One and three quarter cups of Antico Molino flour
  11. k) One lobster (1-2 pounds)
  12. l) One shallot
  13. m) One cup of fresh parsley
  14. n) A tablespoon of butter
  15. o) Half a cup of light cream
  16. p) Half a cup of Parmesan cheese

 lobster ravioli with tomato cream sauce and shrimp


Making the Lobster

First boil some water and place the lobster in for about 10-15 minutes. Then, clean and remove its meat before putting it in a bowl.

Chop half of the shallot and three quarter cup of parsley, add two tablespoons of olive oil in a pan and sauté them under medium heat for 3-5 minutes. Then, add the lobster meat, salt and pepper and let them cook under low heat for another five minutes. Finish by removing it from heat and leaving it to cool for 10 minutes.

After it has cooled, put the lobster, fresh ricotta, parsley filling and shallot into a bowl and mix. Then, place in a refrigerator for half an hour.

Making Ravioli

Combine the two flours, make a small flour volcano and add in the eggs, one teaspoon of salt and four tablespoons of olive oil. Then, slowly beat the eggs in a circular motion while piercing the flour till your pasta dough starts to firm. You can then go ahead and squeeze or knead it into form. When ready, put it in a bowl, cover and leave it to rest for about 30 minutes.

When ready, take the dough and flour it on both sides before using your hands to flatten on both sides. Cut it in half and flatten it further using a roller till its paper thin. If using a pasta machine, add pasta dough in the machine while it's at its highest level (10) and continue adding back the pasta till it thins to level 2.

To create space for filling, you can either use a ravioli maker, cookie cutter or a small drinking glass. In the case of a ravioli maker, place a sheet of dough on top of the maker before filling it with lobster-ricotta filling. Then, add the second sheet of pasta on top of the ravioli maker and press the two sheets together so as to keep the filling firm. When using a cookie cutter or glass, you'll have to manually shape out the circles and use a fork to press the ends.

Before you can cook the ravioli, you'll be needed to wait for the dough to dry completely. Only then can you can cook them in boiling water (for not more than two minutes or, until they start floating).

Making the Sauce

When making the sauce, start by adding a tablespoon of olive oil, finely chopped shallots and garlic and salt and pepper to a pan and letting them cook for 3-5 minutes. Then, add chopped parsley and more garlic, shallot and oil and let them cook under low heat for about a minute. Finish off by adding light cream, chopped basil leaves, butter and crushed tomatoes and allowing them to cook for another 20 minutes (still under low heat).

Once everything is ready, add the ravioli into the pan of sauce, stir, sprinkle grated Parmesan cheese and serve.