Recipe: Maine Lobster Ravioli

To bring the RPM experience to your kitchen, we’re sharing the recipe for our Maine Lobster Ravioli so you can enjoy this favorite at home and it’s a great recipe for meat-free Fridays during Lent.

Yields 24 Ravioli

Handmade Egg Pasta: 

5 cups Type 00 Flour

10 Egg Yolks

5 Whole Eggs

4 tbsp Olive Oil

1. In a stand mixer with a paddle attachment, mix the flour on low speed. 
2. Gradually add the yolks, whole eggs, and olive oil. 
3. Mix until a solid dough forms, then wrap in plastic and chill for at least 30 minutes.
4. Using a pasta machine, roll the dough into thin sheets until it reaches a delicate, translucent thickness.

House Lobster Stock

• 4 Lobster Bodies (lungs removed)
• ½ cup Onion, thick-sliced
• ½ cup Fennel, thick-sliced
• 1 tbsp Tomato Paste
• 10 cups Cold Water

1. Heat oil in a large pot and sear the lobster bodies until caramelized. 
2. Add the onion and fennel, covering the pan to soften the vegetables. 
3. Stir in the tomato paste and cook for 2 minutes. 
4. Add the water, bring to a boil, then simmer for 1 hour. 
5. Strain through a fine sieve and return to the heat to reduce the liquid by half.

Lobster Marsala Sauce:

• 4 cups Lobster Stock
• ¼ tsp Saffron
• 2 cups Cold Butter, cubed
• 4 pieces Lobster Roe Butter (optional)
• ¼ cup Marsala Wine

1. In a medium pot, reduce the lobster stock by half, adding the saffron halfway through.
2. Over very low heat, slowly whisk in the cold butter cubes and roe butter until the sauce is creamy and emulsified. 
3. Stir in the Marsala and a pinch of salt. 
4. Strain once more for a silky finish.

The Filling & Garnish

• 1 lb Cooked Lobster (claws and knuckles), ½-inch dice
• 1 cup Mascarpone
• 2 tbsp Fresh Basil, finely minced
• ½ tsp Red Chili flakes
• 4 Poached Lobster Claws (for garnish)
• To Finish: Calabrian Chili Oil, Petite Basil leaves

Instructions

1. Mix the Filling: In a bowl, gently fold the diced lobster, mascarpone, minced basil, and chili flakes together. 
2. Season with salt and pepper to taste. 
3. Chill until you are ready to assemble the ravioli.
4. Assemble: Place small dollops of the filling onto your pasta sheets. 
5. Fold and seal the dough, ensuring there are no air bubbles, and cut into squares.
6. Simmer the Sauce: In a shallow pan over medium-low heat, gently warm the Lobster Marsala sauce. 
7. Add the poached lobster claws to the pan to heat through.
8. Cook the Pasta: Drop the ravioli into a large pot of boiling salted water. 
9. Cook until they float and the pasta is al dente (about 3–4 minutes).
10. Finish & Plate: Use a slotted spoon to transfer the ravioli directly into the sauce. 
11. Toss gently to coat. 
12. Plate the ravioli in a shallow bowl with one lobster claw in the center.
13. Garnish: Finish with a light drizzle of Calabrian chili oil and fresh petite basil. Serve hot.