Lobster & Ricotta Ravioli Recipe

Nov 24, 2020

Posted by Bernhard Klotz, Vice President of Culinary Operations in Recipes

With 2020 being anything but the usual, why not try serving an unexpected dish for Thanksgiving this season? This delicious Lobster & Ricotta Ravioli, accented with lemon sauce and arugula oil, is a guest-favorite during Oceania Cruises’ holiday cruises and is anything but a traditional Thanksgiving dish. If you already have your main dish planned, it makes a wonderfully elegant preamble or a refreshingly unique accompaniment. I also just enjoy this Lobster & Ricotta Ravioli as a welcome change of pace once I’ve reinvented all I can with our holiday leftovers and am ready for something different.

A few of the wines that I enjoy pairing with this dish are the Corte Giara Allegrini Pinot Grigio from Veneto, Italy and Pedroncelli’s East Side Vineyard Sauvignon Blanc from Sonoma, California. For a sparkling wine, I really like Maschio dei Cavalieri Prosecco di Valdobbiadene from Veneto, but I have to say that my favorite wine to pair with this Lobster & Ricotta Ravioli is La Scolca ‘Etichetta Nera’ Gavi dei Gavi. This wine has a lively, intense character with a surprising freshness that beautifully complements the creamy sauce and rich lobster filling in this dish. Cheers!

Lobster & Ricotta Ravioli Recipe with Lemon Sauce & Arugula Oil
Serves 4

INGREDIENTS
About 2 pounds pasta dough
3 tablespoons arugula oil

ARUGULA OIL
¼ cup olive oil
1 cup arugula

BASIC PASTA DOUGH
1 cups semolina
2 cups flour
5 eggs

FILLING
1/3 cup scallions, thinly sliced
¾ cup ricotta cheese
1 lobster tail out of the shell, cut brunoise-style (7 oz)
1 teaspoon lemon zest
1 egg yolk
2 slices white bread, crust removed, cut brunoise-style
Salt and pepper, freshly ground

SAUCE
3 tablespoons shallots, chopped
3 tablespoons butter
¾ cup white wine
1 bay leaf
¾ cup white chicken stock
¾ cup cream
Juice from half of a lemon
Salt and pepper, freshly ground

ARUGULA OIL
Heat the oil to 185°F. Add the arugula and cook for 15 minutes. Blend, pass through a cheesecloth, cool down and reserve in the fridge until needed.

PASTA DOUGH
Arrange the flour in a fountain-style shape with a well positioned in the center of the pile. Add the eggs to the well and mix vigorously until the dough appears to be smooth and slightly shiny. Allow it to rest for a minimum of 2 hours and be sure to cover it to prevent it from drying.

FILLING
Combine all ingredients. Season with salt and pepper and mix well. Keep refrigerated.

SAUCE
Sauté the shallots in 1 tablespoon butter until translucent, then deglaze with white wine and add the bay leaf. Reduce by three-quarters, then add the chicken stock and cream. Reduce by half, then add the lemon juice and season to taste with salt and pepper. Lastly, whisk in the remaining 2 tablespoons butter.

RAVIOLI
Roll the pasta dough to about a 1-millimeter thickness and brush with water just to moisten. Pipe the stuffing, cover with a second layer of dough and cut with a 6-centimeter cutter. Remove the air bubbles. Place on a tray dusted with semolina.

TO SERVE
Cook the ravioli in abundant salted water for approximately 2 minutes, skim out with a slotted spoon and place on an absorbent cloth to remove the excess water. Just before serving, blend the sauce until foamy and pour over the ravioli. Garnish with arugula oil.

About Vice President of Culinary Operations Bernhard Klotz
A native of Tyrol, Austria, Bernhard has worked in many well-known establishments in Austria, France, Italy, Norway and the United States, including most recently at the Caviar Russe in New York City. Drawing on his years of experience working with some of Europe's finest chefs, Bernhard brought his talents to the cruise industry in 1985. As Vice President of Culinary Operations, Bernhard's prime objective and biggest role is to present guests with unprecedented gastronomic experiences. He accomplishes this shoreside by working on the planning and development of unique and inspiring food and wine experiences, in addition to the ever-changing menus for more than ten restaurants. On board, his work centers on cultivating his world-class team. In addition to his work within the cruise industry, Bernhard has a long association with Le Cordon Bleu culinary academy in Paris.

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