Lobster Ravioli with Creamy Tomato Sauce

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Lobster Ravioli with Creamy Tomato Sauce
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Health Score:
65 / 100
1 hr
ready in 1 hr 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie646 cal.(31 %)
Protein24 g(24 %)
Fat27 g(23 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.2 mg(27 %)
Vitamin K10.9 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.6 mg(43 %)
Folate67 μg(22 %)
Pantothenic acid2.1 mg(35 %)
Biotin17.2 μg(38 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C10 mg(11 %)
Potassium522 mg(13 %)
Calcium115 mg(12 %)
Magnesium46 mg(15 %)
Iron2.3 mg(15 %)
Iodine56 μg(28 %)
Zinc2.6 mg(33 %)
Saturated fatty acids12.9 g
Uric acid110 mg
Cholesterol253 mg
Complete sugar4 g


For the dough
250 grams Pastry flour
100 grams Semolina flour
2 Tbsps olive oil
1 pinch salt
3 eggs
Pastry flour (for the work surface)
For the filling
1 lobster (About 500 g (approximately 1 pound))
100 grams Crème fraiche
1 generous pinch Orange peel
peppers (from the mill)
1 Tbsp Basil (chopped)
1 egg white
For the sauce
100 milliliters dry white wine
100 milliliters lobster stock
100 milliliters Whipped cream
1 Tbsp Crème fraiche
2 Tomatoes
1 tsp Lobster butter
For the garnish
pink peppers
How healthy are the main ingredients?
Whipped creamolive oilBasilsalteggsalt

Preparation steps


For the dough: Mix together the pastry flour and semolina. Add the olive oil, salt, and eggs and knead into a smooth dough. If necessary, add a little cold water. Cover the dough and let rest for 30 minutes.


For the lobster: Put the lobster head first into boiling water for 3 minutes, remove, and rinse with cold water. Crack the lobster and remove the lobster meat from the tail, claws, and joints. Stir together 125 grams (approximately 1/4 pound) of the lobster meat with the creme fraiche and then puree. Season the lobster puree with the orange zest, salt, and pepper. Cut the remaining lobster meat into small cubes and stir into the lobster puree. Stir in the basil.


To make the ravioli: Divide the dough into two pieces. Roll out each piece of the dough on a floured surface into a thin sheet. Place a teaspoonful of the lobster filling at intervals of about 5 cm (approximately 2 inches) on one sheet of the dough. Brush the edges around each spoonsful of filling with egg white. Top with the second piece of dough and press well. Then cut the dough into squares. Let rest and lightly dust with flour.


To make the sauce: Place the white wine and lobster stock in a pot, bring to a boil, and then let simmer until reduced by about half. Then add the cream and creme fraiche and again simmer.

Place the tomatoes in a pot of boiling water, remove, peel, quarter, core, and dice finely. Add the tomatoes to the sauce and let simmer about 5 minutes. Finally, stir in the lobster butter and season with salt and pepper.


To serve: Place the ravioli in boiling salted water and cook for about 4 minutes. Drain.


Place the drained pasta into the sauce and toss to coat. Arrange the ravioli on the plates. Garnish with basil and serve sprinkled with pink pepper.