Delicious Lobster Ravioli in Tomato Cream Sauce with Succulent Shrimp

This recipe for lobster ravioli in tomato cream sauce with shrimp is a decadent and flavorful dish that is sure to impress. The homemade lobster ravioli filled with tender lobster meat pairs perfectly with the creamy tomato sauce and succulent shrimp. With a preparing time of 60 minutes, this recipe is perfect for a special occasion or a romantic dinner at home. Dive into the world of gourmet Italian cuisine with this mouthwatering dish.

Ingredients

• 1 1/2 pounds lobster meat
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 1 cup heavy cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 pound shrimp, peeled and deveined
• 1/4 cup chopped fresh basil, for garnish

Directions

1. In a large bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, eggs, parsley, salt, and black pepper. Mix until well combined.
2. On a clean surface, place the all-purpose flour and make a well in the center. Pour the lobster mixture into the well and gradually incorporate the flour until a dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent and the garlic is fragrant.
4. Add the crushed tomatoes, heavy cream, dried basil, dried oregano, and red pepper flakes to the skillet. Stir to combine and simmer for 15-20 minutes, until the sauce thickens slightly.
5. While the sauce is simmering, roll out the dough into thin sheets using a pasta roller or rolling pin. Cut the dough into rounds using a cookie cutter or glass.
6. Place a spoonful of the lobster filling onto each round of dough. Fold the dough over to form a half-moon shape and press the edges to seal the ravioli.
7. In a separate skillet, heat some olive oil and cook the shrimp until pink and cooked through, about 2-3 minutes per side.
8. Bring a large pot of salted water to a boil. Cook the ravioli in the boiling water for 4-5 minutes, or until they float to the surface. Drain the ravioli and add them to the tomato cream sauce.
9. Gently toss the ravioli in the sauce, making sure they are well coated. Serve the lobster ravioli with shrimp in bowls, garnished with chopped fresh basil.

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