Lobster, pumpkin and ricotta ravioli with a pinch of nutmeg.
This creamy, lobster, ricotta and pumpkin ravioli recipe is a wonderful blend of savory and sweet. The incorporation of pumpkin and nutmeg make it a fabulous first course to your Thanksgiving feast.
Ingredients
- Meat from four pound and a half lobsters (the meat from one small lobster should be enough for two guests)
- Six tablespoons of butter
- One Cup of milk
- Two tablespoons of butter
- A pinch of nutmeg
- A pinch of Cayenne pepper
- Salt and Pepper to taste
- A cup of ricotta cheese
- 4 tablespoons of mascarpone cheese
- 3 tablespoons of canned pumpkin
- Fresh egg noodle lasagna sheets (or you can make your own ravioli pasta from scratch if you have the equipment)
- Two tablespoons of melted butter for sealing up the ravioli
Instructions
- Cook the lobsters and pick out the meat.
- Hand tear the meat into very small chunks (about the size of a dime).
- Sauté the lobster meat in a frypan with the butter for about 4 minutes.
- Add the flour and milk and keep stirring over a low heat until you have a nice wet sauce around the lobster
- Turn off the heat and tir in a the ricotta and mascarpone cheese cheese and the canned pumpkin. Keep tasting the mixture and if you desire a slightly creamer, sweeter mixture, add in a bit more mascarpone.
- Flavor with nutmeg, Cayenne pepper, salt and pepper.
- Cut the egg noodles (or your homemade pasta) into 40 ravioli-sized squares and add a dollop of the lobster mixture to half of the squares and rub all edges of those pasta squares with melted butter.
- Add the top square of pasta to each ravioli and seal all the edges, making sure all air is out of the pocket. I press a fork along the edges of the ravioli to ensure they’re properly sealed.
- Bring a large pot of water to a gentle boil and drop the ravioli in 3 or 4 at a time, making sure not to overcrowd the pot.
- Cook for about 5 minutes or until done.
- Serve with a light, buttery sauce such as my champagne sauce.
Lobster, pumpkin & ricotta ravioli mid-assembly.
The ravioli can be assembled the morning of the dinner and placed in the fridge until 15 minutes before serving time. Then just boil, plate and serve with your favorite sauce – I recommend a champagne sauce. I recommend serving this lobster ravioli with a nice White Burgundy.