Home Made Lobster Ravioli. How to make home made lobster ravioli.
Making your own pasta can take a bit of practice, but other than that making your own ravioli is pretty simple. This instructional video on how to make ravioli in your home will show you the step by step process on how to make your very own ravioli.
There are several ways to make ravioli. I chose to show how you can make it with products you probably already have in your home. You can pick up a ravioli mold in just about any cooking supply store or in the kitchen section of major department stores. These molds help shape and cut your ravioli with no mess. If you have a pasta maker, or a pasta connection for your KitchenAid mixer I highly recommend using that. If not please check the video link below on how to make pasta using a standard rolling pin.
This recipe will serve 4 people. Remember if you're making your own pasta sheets you'll need to repeat the pasta making process 4 times (I only demonstrated 1 in the video).
To make your pink sauce you'll need:
A 13 ounce can of tomato puree
1 cup of heavy cream
2 pinches of salt
1/2 cup of champagne (you can use white wine if you prefer)
Add all these ingredients to a cooking pot, bring to a boil while stirring and reduce the heat to simmer. Cover, stirring occasionally while you prepare the ravioli. (total cooking time for the pink sauce on simmer should be 20 to 25 minutes)
To make the beurre noisette:
1 stick of unsalted butter (you can use salted butter however unsalted is better)
Over low heat melt your butter in a pan. Once melted bring your heat up to just above medium. Allow the butter to start boiling. The liquids will begin to evaporate and the butter will turn to a rich amber color. Once the butter has changed color, immediately remove from the heat and pour the beurre noisette through a cheesecloth or a metal strainer to remove the small bits. Place in a heat resistant glass container. The cooking process should take 8 to 10 minutes once the butter is melted
To make the ravioli mixture:
1 lobster tail (shell removed)
2-3 cups of blush or white wine (I prefer a sweet wine)
beurre noisette (using 1 stick of butter)
16 ounces of ricotta cheese
2 tablespoons of fresh chopped sweet basil
2 pinches of salt
1 egg white
1 cup of chopped frozen spinach
Pour your wine in to a cooking pot and bring to a boil. Place your lobster tail in to a strainer and place over the wine to steam the meat. Pour about half of your beurre noisette over the tail and cover. Allow that to cook for 5 minutes, or until the tail is completely cooked.
Once your lobster tail has cooked, chop the lobster meat in to little pieces. Pour the remainder of your beurre noisette over the top of the chopped lobster meat.
In a large mixing bowl add 16 ounces of ricotta cheese, 2 tablespoons of chopped sweet basil, 2 pinches of salt, about half of an egg white, 1 cup of chopped frozen spinach, and your lobster tail. Mix until blended well.
Once the mixture is blended use a medium size spoon to spoon your mixture on to your pasta sheet. Make sure you position the mixture about 1.5 to 2 inches apart from each other. The mixture should be placed about 1 inch from the front of the pasta sheet.
Once you've done this brush some egg white on the pasta sheet around the edges to help bind the pasta dough when you fold it over.
Fold the pasta dough over and lightly press down in between the mixture to form. Cut each piece of ravioli in to individual pieces. Cut the ravioli around the edges to your desired shape. Press down firmly all around the ravioli noodle to ensure each ravioli is sealed properly. When doing this, make sure you don't have any air in the ravioli. When you cook the pasta, the gas will expand and your ravioli could explode in the water (it's a big mess believe me!). Place your ravioli in the freezer to flash freeze the outside. You don't want to freeze them all the way, just make sure they're firm and cold to the touch.
Bring a large pot of water to a medium boil and add some olive oil and salt. Place each ravioli in to the water gently and allow them to cook for 4 to 5 minutes.
Remove each ravioli individually with a slotted spoon, plate, add your pink sauce and top with your favorite grated cheese!
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Actor - Ryan Berquist
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