Preparation
Prepare the Filling:
- In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, parsley, salt, and pepper. Mix well.
Assemble the Ravioli:
- Place a teaspoon of the lobster mixture onto a wonton wrapper or pasta sheet.
- Moisten the edges with water and top with another wrapper or fold the sheet over, pressing the edges to seal. Ensure there are no air pockets.
- Repeat with the remaining filling and wrappers.
Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently add the ravioli and cook for 3-4 minutes or until they float to the top.
- Remove with a slotted spoon and set aside.
Prepare the Creamy Sauce:
- In a large pan over medium heat, melt the butter.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese, salt, pepper, and lemon juice. Cook until the sauce thickens slightly, about 3-5 minutes.
- Add the cooked ravioli to the sauce and gently toss to coat.
Serve:
- Garnish with fresh parsley and additional Parmesan cheese if desired.
- Serve immediately.
Enjoy your homemade lobster ravioli in creamy sauce!