Entrees•Pasta•Seafood
Lobster Ravioli with Beurre Blanc
February 18, 2017
Lobster tails were on sale the other day, so naturally… lobster ravioli!
I always check the price of the lobster tails at our local grocery store. Likewithout failevery time I go to the grocery store. So that whenever they have a glorious lobster-licious sale, I can take advantage of it and make tasty recipes like these lobster ravioli!
Related:Spring Asparagus and Pea Ravioli with Lemon Beurre Blanc
Making ravioli with wonton wrappers is officially my new thing. I am finally perfecting the art of making these little suckers: because let me tell you, making ravioli with dumpling wrappers is definitely more difficult to master than making actual dumplings. Okay fine, that might the opinion ofsomeone who has been making homemade dumplings for years, but these ravioli were really giving me a run for their money at first!
When you have something as delicious as lobster, you don’t want to hide the flavor at all, just enhance it. A creamy mild cheese like mascarpone and beautifully sautéed spinach were the ticket for these lobsters! Pairing with a quick beurre blanc sauce gives a luxurious finish to the dish.
Related:Goat Cheese Ravioli with Roasted Carrot Soup
Now it’s your turn: what is your favorite thing to make when the lobster tails are on sale at your grocery store? Share with me by commenting below so I have some ideas of what to make next time! 🙂
Lobster Ravioli with Champagne Beurre Blanc
2017-02-17 11:48:47
Serves 4
These plump ravioli are filled with tasty lobster and mascarpone and finished in a delectable and rich champagne beurre blanc sauce.
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Lobster filling
- 2 (5-6 ounce) lobster tails
- 1 tablespoon unsalted butter
- ½ cup minced shallots
- 2 cloves garlic, minced
- 2 handfuls baby spinach
- 8 ounces mascarpone
- ¼ cup grated Parmesan cheese
- Kosher salt
- White pepper
- 30-40 round wonton wrappers, at room temperature
For beurre blanc
- ¼ cup minced shallot
- 1 cup white wine
- 2 tablespoons Champagne vinegar
- ½ cup cold unsalted butter, cubed
- Kosher salt
- White pepper
For serving
- 2 tablespoons minced chives
- 2 tablespoons grated Parmesan cheese
Instructions
- Steam lobster tails over a pot of boiling water with a steamer insert for 8 minutes.
- in a small sauté pan, melt butter with olive oil over medium-high heat. Add onion and sauté for 5-6 minutes. Add garlic and sauté one minute more. Add spinach and sauté until leaves are wilted, about 3-5 minutes. Remove from stove and allow to cool slightly.
- When lobsters have cooled to touch, remove shell (click here for a tutorial video). Chop lobster meat and transfer to a large mixing bowl. Add sautéed spinach and onion mixture, mascarpone, and parmesan cheese. Stir until combined. Season with salt and white pepper to taste.
- Fill a small bowl with lukewarm water. Lay out half the wonton wrappers. Top each with a spoonful of filling in the center of each wrapper, about 1 to 1 1/2 tablespoons. The wonton wrappers work best for ravioli if you fill them pretty generously, but be careful not to overstuff or they could burst during cooking. Brush the edges of each wrapper with a bit of water and top with a second wrapper. Seal the edges carefully, being sure to rub out any air bubbles and ensuring the seal is nice and tight. Don't use too much water or else it will not seal well and will become slippery.
- Bring a large pot of salted water to a rolling boil.
- In a small sauce pan, bring shallot, white wine, and Champagne vinegar to a boil over medium heat. Turn heat down to medium-low and cook until reduced to about 1/4 cup. This will take about 15-20 minutes. Add butter, one cube at a time, whisking constantly until emulsified. Season with salt and pepper to taste and keep warm over low heat.
- Cook ravioli in boiling water for 2-3 minutes. Be careful not to crowd the pot as the wonton wrappers can stick together and rip apart if there are too many in the pot at one time. Cooking in two batches is a good idea, usually. Remove cooked ravioli and serve topped with beurre blanc, chives, and extra Parmesan cheese.
The Charming Detroiter https://thecharmingdetroiter.com/
beurre blanc butter sauce champagne champagne vinegar lobster lobster ravioli mascarpone ravioli shallot spinach
11 Comments
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Comments
Lisa saysI tried this recipe to the tee. It was just “ok”. Lobster filling lacked any real flavor.
Beurre Sauce was bland and watery.Reply
- Ruth Gervais says
Not a mascarpone fan – can I substitute ricotta?
Reply
- Marlene says
Hi
Can you recommend a substitute for the lobster, as I’m allergic. Recipe looks so delicious. Thanks
MarleneReply
- Kurt says
I’m sorry if I missed something, but how much olive oil did you use?
Reply
- Sarah says
Kurt – you’re totally right, I did not put the amount in there! I usually use a tablespoon of olive oil. Enjoy!
Reply
- Kurt Zavodny says
Thanks Sarah! I made this last week and made my own pasta dough with a ravioli mold. Your resipe is spectacular!!
Reply
- Sarah says
Thanks for your comment, Kurt! I’m so glad you enjoyed the ravioli, they are some of my favorite!
Reply
- Brian Martin says
Awwww, this post makes me very hungry!
Brian Martin recently posted…Stick TechniqueReply
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