WINE & FOOD AFFAIR RECIPES

Appetizers

Lobster Ravioli with Lemon Cream Sauce

Landmark Vineyards at Hop Kiln Estate

6050 Westside Road
Healdsburg, CA 95458
landmarkwine.com

  • RECIPE YEAR: 2024
  • RECIPE BY: Stephan and Lou
  • YIELD: Serves 4
  • PAIRS WELL WITH: Lorenzo Chardonnay

A yummy lobster ravioli for a delicious Chardonnay, a dish for any occasion!

Ingredients:
  • 1 pound Lobster Diced
  • 1/2 cup Ricotta Cheese
  • 1/2 Lemon Juiced
  • 1/2 teaspoon Lemon Zested
  • 1/2 teaspoon Crushed Red Pepper
  • To Taste Salt and Pepper
  • 1 large Egg
  • 3 yolks Egg
  • 1/2 whole Garlic Granulated
  • 1/2 cup Yellow Onion Diced
  • 1/2 teaspoon Tarragon dried
  • 1/2 cup Marinara
  • 1/2 cup Parmesan Cheese Grated
  • 1 teaspoon Olive Oil
  • 4 tablespoons Butter Divided
  • 4 tablespoon Flour
  • 1/2 Lemon Juiced
  • 2 cups Heavy Cream
  • 2 cups Milk
  • 1/2 cup Parsley Loose Packed
Directions:
Lobster filling:
•	1 pound raw lobster tails, thawed; you will need about 8–9 ounces meat total.
•	½ cup ricotta cheese
•	½ lemon, juiced
•	½ teaspoon lemon zest
•	Crushed red pepper to taste
•	Salt and pepper to taste
Ravioli:
•	1 egg
•	3 egg yolks
•	1/2teaspoon salt
•	1/2 teaspoon granulated garlic
•	1/2 cup diced yellow onion
•	1/2 teaspoon tarragon
•	1/2 cup of marinara
•	1/2 cup grated parmesan
•	1/2 cup of ricotta 
•	1 tablespoon olive oil
•	1 lb Maine lobster meat
Sauce:
•	4 tablespoons butter, divided
•	4 tablespoons flour
•	1/2 lemon juiced
•	2 cups heavy cream
•	2 cups milk
•	½ cup loosely packed fresh parsley, minced
•	Salt and pepper

Directions:

Creating the dish: 
1. In a large bowl, stir together the ravioli filling ingredients until combined.
2. Divide the pasta dough into quarters and lightly dust with all-purpose flour to keep the pasta from sticking. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.) 
3. Place one dough sheet on a clean work surface, dollop the lobster mixture in 1 tablespoon portions about 1-inch apart.
4. Brush the dough around the filling with water. Top with the other dough sheet, and press around the filling to seal.
5. Cut into squares. Place the ravioli on a baking sheet, and refrigerate, uncovered, while continuing.
6. In a sauté pan add flour and butter, cook for 7min.  In a medium saucepan add warm milk, heavy cream, salt and pepper together. Once slightly boiling add the four and butter (roux) to the saucepan while whisking.  Once combined add parsley and lemon juice. 
7. In a large pot of salted boiled water, add the chilled ravioli. Cook, stirring occasionally, until the pasta is tender, about 2 to 5 minutes.
8. Using a slotted spoon, transfer the ravioli to the skillet with the cream sauce. Place the skillet over medium-high heat and return to a simmer, stirring occasionally, adding 2 to 4 tablespoons of pasta water if needed to loosen the sauce. Serve the lobster ravioli immediately.