Ingredients
5 oz. (150 g.) roughly chopped lobster meat
1 c. (8 oz.) mascarpone
1/2 c. (4 oz.) part-skim ricotta
1/4 c. (3/4 oz.) grated Pecorino Romano
1 clove garlic, grated
1 tbsp. finely chopped fresh parsley
3/4 tsp. lemon pepper
Kosher salt
1 (16-oz.) package wonton wrappers
1 large egg mixed with a splash of water
4 tbsp. (1/2 stick) unsalted butter
1/4 c. extra-virgin olive oil
1 leek, dark green leaves removed, washed, and thinly sliced
1 large shallot, thinly sliced
Kosher salt
Juice of 1/2 small lemon
Grated Pecorino Romano, for serving
Preparation
Step 1In a large bowl, mix lobster, mascarpone, ricotta, Pecorino Romano, garlic, parsley, and lemon pepper; season with salt.Step 2Brush a wonton wrapper with egg wash. Spoon about 1 heaping tablespoon lobster mixture in the center. Place another wrapper on top and press the sides down along the edges to form a mound of filling in the center. Using a 3" round cookie cutter, cut wrappers into a round. Using your fingertips, release any air bubbles around filling. Arrange rounds on a parchment-lined sheet tray. Repeat with remaining filling and wrappers. Freeze while you prepare the sauce. Step 3Make Ahead: Ravioli can be assembled 1 day ahead. Keep frozen.
Step 1In a medium skillet over medium-high heat, melt butter. Add oil and heat through, then add leek and shallots; season with salt. Reduce heat to medium and cook, stirring occasionally, until leeks and shallots are cooked down and caramelized, about 15 minutes. Stir in lemon juice; season with salt, if needed.Step 2Bring a large pot of salted water to a bare simmer. Working in batches, drop in ravioli and cook until they float and turn slightly translucent, 2 to 3 minutes (it helps to take one out and test to see if they’re tender or al dente). Using a slotted spoon, transfer to a large plate or baking sheet.Step 3Divide ravioli among plates. Spoon sauce over. Sprinkle with Pecorino Romano.Step 4Make Ahead: Sauce can be made 2 days ahead. Transfer to an airtight container and refrigerate. Rewarm over medium heat.
How to buy lobster meat Certain stores or fish markets sell fresh or frozen steamed lobster meat, which, in my opinion, is worth your money. It will save you a lot of time from cracking lobster claws all day. But if you want to use those lobster shells for fish stock or bisque, then go ahead and crack away. You can typically buy steamed lobster at your market’s fish department. I also suggest buying and using frozen lobster tail if you can’t find both tail and claw meat. Sauces to make with these ravioli Having lobster ravioli feels like a luxury. So why not coat your lobster with something creamy and rich, like brown butter or tomato cream sauce? It’s really up to how you want to make it, but I wanted my lobster filling to stand out the most, so I kept it simple. Caramelized leeks and shallots are just enough to complement without taking over. Do these have to be round? I thought making a round ravioli out of square wonton wrappers was a good look for these guys. But you definitely don’t have to do this. You can simply seal the ravioli by crimping the edges with a fork. You could also use a ravioli cutter to make them decorative just like Grandma would do. Either way, it’s more about how they taste than how they look. Why simmer ravioli and not boil We are used to reading in recipes “boil your pasta until…” but this is not the case for stuffed pastas. If you boil the heck out of your ravioli, you won’t have any filling left, maybe some if you’re lucky. The key is to bring the water to a gentle simmer in a large wide pot and cook accordingly. Once they float to the top, that’s the indicator that they’re about done. Do these freeze well? My suggestion is to double the recipe and freeze them. That way you have ravioli on the ready for a night where you just want to sink into a bowl of carbs or cook dinner for your bestie. To freeze them without sticking, lay them flat on a parchment paper-lined baking sheet and freeze until solid. From there you can place in a freezer-safe bag.
