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lobster ravioli
Home / Recipes / Fresh Mozzarella Lobster Ravioli

Fresh Mozzarella Lobster Ravioli

The inspiration behind this recipe is Tyler’s love for making fresh pasta & his obsession with Grande cheeses. Starting out as a pasta cook, Tyler is taken back to his roots of rolling out pasta for this recipe. He believes that it is important to use the best ingredients to make a simple dish extraordinary! *Recipe created by Tyler Layton from Twisted Tree in St. Louis, MO 2021 Fior·di·Latte Recipe Contest Finalist

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Pasta Dough

Yield: 200 raviolis

Ingredients

  • 6 cups Gnocchi flour
  • 2 cups Semolina flour
  • 3 Eggs
  • 1 tbsp. Olive oil
  • 3-4 cups Water

Directions

  1. Put flour and eggs in mixing bowl and mix on low.
  2. Add olive oil and water slowly until all ingredients are combined.
  3. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  4. Roll pasta dough out using a pasta roller into thin sheets. Save for filling with Fresh Mozzarella Lobster filling.

Fresh Mozzarella Lobster Filling

Ingredients

  • 3 lbs. Lobster, poached and diced
  • 32 oz. Grande Ovoline Fresh Mozzarella, diced (8 balls)
  • 1 cup Roasted red peppers, diced
  • 2 tbsp. Himalayan pink salt
  • 1 tbsp. Chipotle powder
  • 1 tbsp. Roasted garlic
  • 2 tbsp. Parsley, chopped
  • 1 cup Bread crumbs

Directions

  1. While the dough is resting, prepare the ravioli filling. Combine diced poached lobster, diced Grande Ovoline, diced roasted red peppers, himalyan pink salt, chipotle powder, roasted garlic, chopped parsley and bread crumbs into mixing bowl.
  2. Using a paddle attachment, mix ingredients together for 3 to 4 minutes.
  3. Put 2 ounces of filling on pasta and fold pasta back over. Press on the side of the filling to remove any air bubbles.
  4. Cut into individual ravioli with a knife or pizza cutter and seal the edges.

Pasta Sauce

Ingredients

  • 1 cup Broccoli, blanched
  • 1⁄2 cup White wine
  • 1 tbsp. Roasted garlic
  • 1 tbsp. Olive oil
  • 1 1⁄2 tbsp. Kosher salt
  • 1⁄4 tbsp. White pepper
  • 1⁄2 cup Grande Parmesan, grated
  • 1 tbsp. Butter
  • 2 1⁄2 cups Heavy cream

Directions

  1. Sauté broccoli, olive oil, salt, pepper, and garlic in a skillet over medium to high heat.
  2. Add white wine, heavy cream and reduce to simmer for 3 to 4 minutes.
  3. Stir in pesto, grated Grande Parmesan, and butter to the cream sauce.

Plating Methog

Directions

  1. Take 6 raviolis and cook in boiling water over high heat for 3 to 4 minutes or until they are all floating. Add into the sauce.
  2. Place ravioli on plate, top with broccoli and sauce.

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