INGREDIENTS:
– **For the Ravioli:**
– 1 pound lobster meat, cooked and chopped
– 1 cup ricotta cheese
– 1/4 cup Parmesan cheese, grated
– 1 tablespoon lemon zest
– 1 tablespoon fresh parsley, chopped
– Salt and pepper, to taste
– 1 package wonton wrappers or fresh pasta sheets
– **For the Creamy Sauce:**
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup Parmesan cheese, grated
– Salt and pepper, to taste
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon lemon juice
INSTRUCTIONS:
1. **Prepare the Filling:**
– In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, parsley, salt, and pepper. Mix well.
2. **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.
3. **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.
4. **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.
5. **Serve:**
– Garnish with fresh parsley and additional Parmesan cheese if desired.
– Serve immediately.
Enjoy your homemade lobster ravioli in creamy sauce!
Enjoy!