Fresh Pasta Dough
½ cup Ricotta cheese
4-6 medium size lobster tails
2 tbps Chives, chopped
2 cups Marinara sauce (store bought or homemade)
1/2 cup Heavy Cream
If you are making your own pasta dough, you can make it up to 2 days prior to making your ravioli. Make sure it is stored air tight with plastic wrap in the fridge.
Pre-heat the oven to 350F. Lay the lobster tails on a baking sheet and cook in the oven for about 15 minutes, until shells are pink. Cut the tails in half and remove the meat from the shells. Cut the lobster meat into small pieces, leaving one tail to cut into larger chunks (these larger pieces will be used to top the ravioli, so set it aside).
In a mixing bowl, mix the ricotta cheese and lobster meat. Zest your lemon and juice half of it; add it to the lobster mixture. Add 3/4 of the chives and season with salt and pepper.
Cut your pasta dough into 6 equal pieces. Use one piece at a time and keep the others wrapped up in the plastic wrap. Flour the piece of dough you are rolling every few rolls to keep it well-floured so it doesn’t stick. If you are using a pasta machine, start at the lowest setting and pass the dough 3 times. Set the machine to 2 and pass the dough 3 times. Set the machine to 4 and pass the dough twice, and finally, set the machine to 6 and pass the dough 2 times. It should be thin enough that you can almost see through it. If you are using a rolling pin, make sure you roll it out evenly and very thin. If your dough is getting long, cut it in half to make it easier to handle.
Lay the pasta sheet on a floured surface. Add about a tablespoon of the lobster mixture a few inches apart. Create an egg wash (1 egg with 1 tablespoon of water) and brush the egg wash around the lobster mixture. This will make sure the pasta sheets seal and do not open while cooking. Place another pasta sheet on top of the pasta sheet with the lobster mixture. Carefully press around each filling mixture making sure there are no air pockets and the pasta is well sealed. You can use a pasta stamp or pizza cutter to cut out the raviolis. Carefully place the raviolis on a floured baking sheet and continue the process until you are out of dough or filling. If you have leftover dough, you can store it in the freezer for up to 3 months.
Heat up the the marinara and add the heavy cream. You want to make sure your sauce is ready before cooking the ravioli as they will not take long.
Bring a large pot of salted water to a boil. Add the ravioli to the boiling water, letting them cooking for about 3-5 minutes. You will know they are ready when they float up to the top of the water. Remove the ravioli with a spotted spoon, plate and top with sauce and remaining lobster meat.