Ingredients
- Cooked lobster meat, chopped: 450 g
- Ricotta cheese: 250 g
- Parmesan cheese, grated: 60 g
- Fresh basil or parsley, chopped: 15 g
- Ravioli dough: 1 package
- Unsalted butter: 30 g
- Garlic cloves, minced: 2
- Heavy cream: 120 ml
- White wine: 60 ml
- Lemon zest: 1 tsp
- Salt and pepper
Instructions
- Combine lobster, ricotta, Parmesan, and herbs. Season with salt and pepper.
- Assemble ravioli with filling, then boil in salted water for 3-4 minutes.
- Make the sauce by sautéing garlic in butter, adding wine, cream, and lemon zest.
- Toss the cooked ravioli in the sauce and serve immediately.
Notes
- You can substitute shrimp if lobster is unavailable.
- Adjust the sauce consistency by adding more cream if desired.
- Prep Time: 20 minutes
- Inactive Time: 1½ hours
- Cook Time: 35 minutes
- Category: Fish & Seafood
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg