Lobster-Filled Ravioli

When making homemade dough for ravioli, the dough should be a bit thicker than for regular pasta shapes because it must endure more manipulation.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 10


  • 3 cups durum wheat (semolina) flour
  • 1⁄4 tsp. salt
  • 3 large eggs
  • 1⁄4 cup olive oil
  • 1⁄4 cup water
  • 2 lbs. fresh uncooked lobster meat, chopped into bite-sized pieces
  • 2 Tbsp. minced basil
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 tsp. ground black pepper


  • Sift together the flour and salt into a large mixing bowl. Whisk the eggs in a small bowl. Mix the olive oil and water into the eggs.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator at least 1 hour. Allow dough to return to room temperature if it has rested in the refrigerator more than an hour.
  • In a bowl, mix together the lobster and basil.
  • Roll out the pasta dough on a floured surface into sheets about 1⁄2 inch thick. Cut into two equal rectangles. Trace 3-inch squares onto one of the rectangles. Spoon a teaspoonful of the lobster mixture onto the centers of the squares. Lightly paint the outer edge of the squares with a tiny amount of water. Place the other pasta sheet over the top and gently seal around the squares by pressing closed with your fingers. Cut out the squares.
  • Bring 2 gallons of water to a slow boil. Add the ravioli and cook until al dente, approximately 10 minutes.
  • Serve the ravioli drizzled with extra-virgin olive oil and sprinkled with black pepper.