Fancy Lobster Shrimp Ravioli

Lobster? Shrimp? Limoncello? YES PLEASE. For Christmas, my brother got me a fabulous pasta cutter, so obviously, I needed to make ravioli for New Year’s Eve 🙂

I wanted to make something super tasty and intricate to really test myself, so what better than homemade ravioli with lobster and shrimp? This was probably the hardest recipe I’ve tried so far. It required a lot of steps and a lot of elbow grease. Halfway through rolling out the dough I strongly regretted not purchasing the KitchenAid pasta attachment I saw on sale during Black Friday. But, I will say the payoff was worth it! This pasta was so perfect and so delicious. The slight spiciness of the red pepper in the filling with the caramelized limoncello sauce was a delightful combination. 

This is definitely a recipe to have in your back pocket when you are looking to be fancy or to impress. Pour yourself an Amalfi Martini and get to work!

Lobster Shrimp Ravioli with Limoncello Cream Sauce
Total time: 3 hrs
Serves: 20 ravioli

Ingredients
Filling

• 2 medium lobster tails
• 1 lb medium shrimp
• 1 tbs unsalted butter
• ½ tsp red pepper flakes
• ½ tsp ground thyme
• 2 tbs  limoncello
• ½ c Ricotta
• ¼ c Marscapone 

Limoncello Cream Sauce

• ½ c limoncello
• ¼ c heavy cream
• 3 garlic cloves, minced
• Salt and pepper to taste
• Lemon peel

Pasta

• 2 cups all-purpose flour
• 1 tbs semolina flour (for dusting)
• 3 egg yolks, 2 egg whites
• 2 tbs water

Directions

1. To prepare the filling, cook the shrimp and lobster by removing the lobster meat from the shell and chopping them into small pieces. Place in a saucepan with butter, limoncello, and spices to cook. For the shrimp, place in boiling water, and cook until they begin to rise to the top. Remove from the heat and place in an ice bath to cool. 
2. Once shrimp is cooled, remove from shells and chop. Add to pan with lobster and saute until cooked through. Remove from heat and chop finely. Place in refrigerator for 1-2 hrs before adding ricotta and mascarpone. Mix completely.
3. On a cool surface, make a mound with the all-purpose flour and create a well in the middle and add the eggs. 
4. Using a fork, whisk the eggs adding flour from the sides gradually. Continue adding until all flour is mixed in. *At a certain point, it may be easier to mix using your hands. 
5. Once the flour is all mixed together, add water if needed while kneading the dough. This is when a little elbow grease comes in handy to help activate the yeast in the flour to make your pasta nice and malleable. Continue kneading your dough until it’s a nice yellow color and smooth. 
6. Cover the dough with a tea towel and let sit at room temperature for 15-20 mins. While dough is sitting, heat a large pot of water and bring to a boil. 
7. Once ready, cut the dough into quarters and begin rolling out. Pasta dough should be very very thin. You know it’s perfect when you can see your hands through the dough!
8. Once your pasta strips are rolled out, work quickly to place rounded teaspoons of filling 1 in. apart on 2 of the sheets. Fold the naked sheets over, pressing down to seal. Using a pasta wheel, cut into squares. 
   1. Repeat with remaining dough and filling. 
9. Once ravioli pockets are done, add to boiling pasta in batches. Cook for 10-12 mins and set aside. 
10. While pasta is cooking, combine all ingredients in a saucepan over medium heat and whisk to combine. Bring to a simmer, and reduce heat.
11. Once pasta is done, add to the limoncello cream sauce to cover. 
12. Serve immediately with parmesan and bread. Enjoy!