Description
For the Ravioli Filling:
1 cup cooked lobster meat, finely chopped
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon fresh chives, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 package fresh pasta sheets or wonton wrappers
For the Garlic Butter Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup heavy cream
½ cup burrata cheese, torn
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh basil, chopped
Directions:
In a bowl, mix the lobster meat, ricotta, Parmesan, lemon zest, chives, salt, and black pepper until combined.
Lay out pasta sheets or wonton wrappers and place 1 teaspoon of filling in the center of each. Brush edges with water, fold over, and seal.
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes, until they float. Drain and set aside.
In a large pan, melt butter over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute.
Stir in heavy cream, burrata, Parmesan, salt, and black pepper. Simmer for 3-4 minutes until creamy.
Add cooked ravioli to the sauce, tossing gently to coat.
Serve hot, garnished with fresh basil.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Kcal: 480 kcal per serving
Servings: 4
