Lobster Ravioli with Pancetta Tomato Cream Sauce
There’s nothing crabby about this Lobster!
I have to say this has been a nutty week! I love my life (most of the time lol) and am infinitely grateful for all the opportunities I’ve had of late but sometimes I want to bury myself deeper into the mattress when the sun comes up. You all know what I mean right….the alarm goes and you feel yourself almost physically digging deeper into the mattress hoping maybe it didn’t happen or no one will notice your absence during the morning routine. It seems like the mantra in my head lately is “so much to do, so little time”! That said..LOBSTER Ravioli got me up today!
My husband is from Newfoundland and Lobster is pretty much their “crack” shall we say! He has many times bragged of his ability to sit down and eat 16 lobsters at one time. I know right???!!!…..that’s insane….nope that’s a Newfie!
Not sure how many of you reading this have seen pics of my guy but he’s the fittest guy ever, lives at the gym and eats crazy healthy! I’ve added a pic so you can see I’m not lying lol!
But something happens to him at the mention of lobster. He’s a purest though, no butter or lemon and no wasting his time on the little bits. He can take apart a lobster for the meat in record time! In fact at our ski club each year we have a lobster night and he’s often being handed people plates to get the lobsters ready for eating!
So this recipe was a little outside his usual way of eating but he swooned with happiness! In fact I’ve made it twice in the last week to perfect the recipe and he gladly gobbled it up, cream and all! Just a little extra gym time those days. 🙂
I’m lucky enough to have an amazing Italian market near me called Cataldi’s. It’s family owned with faces you recognize each visit and a warm atmosphere. I’m a grocery shopping addict and live in them so when I find something small and personal, I stick with it. Plus they have killer house made foods for take away on the days I don’t feel like cooking!!
To cut down on time and effort, or if pasta seems daunting, just buy wonton wrappers. They work great and taste like pasta almost exactly!
- 20 sheets fresh lasagna noodles (or 60 wonton wrappers)
- 4 tablespoons butter
- 2 shallots, finely chopped
- 2 garlic cloves, chopped
- 3-1.5 lb lobsters steamed, meat removed and chopped into small pieces
- 1 cup ricotta
- 2 tablespoons parsley, chopped
- 1 teaspoon lemon juice
- ¼ cup pancetta, chopped
- ½ medium onion, finely chopped
- 2 tablespoons olive oil
- 2 butter
- 2 cloves garlic, minced
- Chili flakes
- 3 cups fresh tomato sauce or Passata ( I used Cataldi’s House made tomato sauce)
- 1 cup whipping cream
- 1/4 cup freshly grated parmesan cheese
- 1/4 fresh parsley, chopped
- Using a 2 inch round cookie cutter, make 60 rounds from the pasta sheets and set aside.
- Place butter, shallots and garlic in a sauté pan and cook on medium until onion are golden and soft, being careful not to burn the garlic.
- Add lobster (holding back ¼ for sauce), lemon juice and parsley.
- Remove from heat and add ricotta, along with salt and pepper to taste. Set aside to cool.
- In a separate large Dutch oven add Oil, butter, pancetta and onion. Sauté until pancetta is crispy and onions are soft.
- Add garlic and continue to cook for 5 min.
- Add Tomato sauce and cook on simmer until pasta is made and cooked.
- To make ravioli place wonton wrappers in 2 lines with a top and bottom lining up. Work in small batches or to the size of counter space available.
- Place a glass of water next to your working area. Wet the top and bottom of each round.
- Working quickly, place ½ teaspoon of lobster mixture in the center of the bottom line of pasta. Top with the second round and seal the edges with a fork. Continue until all filling and pasta are gone.
- Just before cooking pasta add cream to tomato sauce along with remaining lobster pieces.
- Bring 3 quarts of water to a boil and add a pinch of talk along with 2 tablespoons olive oil.
- Cook ravioli for 2 minutes and then add to tomato cream sauce.
- Continue until all pasta is cooked and in the sauce.
- To serve divide ravioli between 4 plates and sprinkle with grated parmesan cheese and parsley.