Lobster ravioli with tomato cream sauce

Lobster ravioli, start to finish - about an hour of pasta-making and filling, then a five-minute sauce while the ravioli boil. Makes about 48 ravioli, with dough left over for the freezer.

Fresh ravioli is worth the effort

Making fresh pasta such as tagliatelle, pappardelle, fettuccine, etc., I've always found enjoyable. Enjoying the end product is equally fulfilling. And then one day I took a leap into making ravioli, and my cooking world opened up even further.

There are myriad fillings to make fantastic ravioli, whether you want a simple ricotta or something more complex. This recipe takes tender lobster, brightened with lemon zest and mixed with ricotta, which then gets tossed in a luscious tomato cream sauce, resulting in a dish that's sure to wow visually and get even greater reviews for its flavor.

For extra points, this yields about 48 ravioli, so you can easily host a small dinner party, or have plenty left to freeze if just serving a couple of people.

If You Have Time

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– 4 +

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