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–+ servings

Homemade Lobster Ravioli

homemade lobster ravioli with cashew cream sauce and peppers
Kanchan Dilip
Homemade Lobster Ravioli is a luxurious, nourishing twist on the Italian classic. Delicate pillows of hand-rolled oat and whole wheat flour pasta shells encase a savory lobster filling. A silky, golden cashew cream sauce infused with saffron threads is ladled over the pasta. Saffron is a warm, floral spice that elevates this dish with an elegant aroma and a hint of earthiness. This dish will feel like a celebration, offering the richness of fine dining made with the wholesomeness of nutrient-dense ingredients. It's a balanced, irresistibly creamy, and naturally diabetic-friendly meal, perfect for special occasions!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 22 ravioli
Calories 107 kcal

Equipment

  • large pot, pan, food processor

Ingredients
 
 

For the ravioli dough:

For the lobster filling:

  • 1 tbsp olive oil
  • 4 lobster tails shelled, chopped
  • 5 clove garlic
  • ¼ tsp ground pepper
  • ½ tsp crushed chili
  • ½ tsp salt
  • 2 tsp lemon juice
  • 2 tbsp nutritional yeast

For the cashew-saffron sauce:

  • 2 tbsp butter unsalted
  • 1 onion chopped fine
  • 2 clove garlic
  • ½ tsp lemon zest
  • ½ tsp saffron threads
  • ½ tsp crushed chili
  • 1 red pepper chopped (optional)
  • 1 cup stock lobster
  • ¾ cup cashews soaked
  • ¾ cup milk reduced fat

Instructions
 

How to make the ravioli dough:

  • Prepare the ingredients. In a small bowl, whisk the eggs with water and olive oil.
    measured ingredients in bowls for the ravioli
  • Place the oat and whole wheat flour in the food processor with the dough attachment. Gradually add the eggs, whisked with water and olive oil, to the flour.
    egg mixture added to the flour
  • Pulse them until combined into a dough. Cover the food processor bowl with a damp cloth and refrigerate it for 30 minutes.
    ravioli dough combined in a food processor

How to make the lobster filling:

  • Prepare the ingredients. Remove the lobster meat from the shells and dice them into small pieces.
    measured ingredients in bowls for the lobster filling
  • Heat olive oil in a Dutch oven or skillet, add the garlic, and sauté for a few seconds until fragrant. Add the diced lobster and cook on medium heat until the water has evaporated. Season it with salt, crushed chili, and ground pepper. Turn off the heat and add the lemon juice. Set the filling aside to cool in a bowl.
    lobster meat cooked with garlic and spices

How to roll and cut the ravioli with the filling:

  • Remove the bowl of dough from the refrigerator and roll it out to 1mm thick on a semolina-dusted board. Place a spoonful of the filling on the rolled dough, leaving 1-2 inches of space between them.
    lobster filling on the rolled dough
  • Use a ravioli cutter, and stamp out the ravioli. Place the ravioli on a tray. In the meantime, boil water with salt and a teaspoonful of olive oil in a large pot. When the water has come to a rolling boil, gently drop the ravioli one at a time into the water. Boil the ravioli in small batches of 6 to 8. Use a slotted spoon to remove the ravioli from the pot after 10 minutes or when the ravioli float to the top. Drain the ravioli and set them aside.
    stamp out the ravioli using the cutter

How to make the cashew-saffron sauce:

  • Prepare the ingredients for the sauce. Soak the cashews in hot water for at least 15 minutes. Allow the saffron to bloom in a tablespoon of warm milk for 10 minutes.
    measured ingredients in bowls for the cashew saffron sauce
  • Use the same Dutch oven or skillet and heat the butter. Add garlic and onion, and sauté on medium heat until slightly caramelized. Add chopped red pepper if you like. Season with chili flakes, salt, lemon zest, and lobster stock and cook for 1-2 minutes.
    onion caramelized for the sauce
  • Grind the soaked cashews with a cup of reduced-fat milk or water, and add them to the sauce along with the soaked saffron milk. Stir and cook for 1-2 minutes, or until the sauce has thickened to the desired consistency. Turn off the heat.
    cashew paste and soaked saffron added to make the sauce
  • Ladle the cashew-saffron sauce over the lobster ravioli placed in a pasta dish. Garnish with parsley.
    homemade lobster ravioli with cashew-saffron sauce and garnished with parsley

Notes

  1. If using a pasta maker, set it to a thickness of 1-1.5 mm.
  2. To make the lobster stock at home, boil water in a pot and add the lobster shells (after removing the meat), three cloves of garlic and 1/2 teaspoon of salt. 
  3. If hand rolling the ravioli dough, dust the board with semolina flour to prevent it from sticking.
  4. Pat the chopped lobster tails dry before cooking them.

Nutrition

Calories: 107kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 186mgPotassium: 138mgFiber: 1gSugar: 1gVitamin A: 241IUVitamin C: 8mgCalcium: 37mgIron: 1mg
Keyword cashew-saffron sauce, homemade lobster ravioli, how to make ravioli at home, how to make saffron sauce, lobster ravioli, ravioli
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