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Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Homemade Lobster Ravioli

Note: Most ravioli fillings are a finely chopped meat and spinach mixture but you may use any combination of meats or vegetables you like.
Preparation Time: Approx. 4 hours, allowing for setting and drying time
Yield: 2 dozen large ravioli

Ingredients: Noodle Dough
1 - 1/3 cup all-purpose flour
2 eggs
2 tablespoon water
1 teaspoon salt
2 teaspoon oil
Ingredients: Lobster filling
1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
cup bread crumbs
cup grated cheese
2 tablespoon heavy cream
1 teaspoon dried sweet basil
1 clove minced garlic
pinch of salt pepper 

Method: Ravioli Filling
Lightly beat the eggs and add the cheese, garlic, heavy cream and spices. Fold in the lobster meat, the spinach, and lastly the bread crumbs. Refrigerate the filling  while preparing the dough to allow the filling to firm up in order to make handling easier.

Method: Noodle Dough:
On a cutting board make a well with the flour. Loosely combine the egg, the salt, the water, and the oil and drop this mixture into the well. Work the mixture by hand, folding the flour over the egg until the dough can be formed into a ball. Knead the dough for about 10 minutes then let it stand for an hour.
Roll the dough until it is very thin and cut it into 2 equal sized sheets. On one sheet put a teaspoon of the ravioli filling, in little mounds 2 inches apart. Lightly brush around the mounds of filling with water. Place the second sheet over the first sheet and press gently around the ravioli mounds. Press the outside edges. Cut the dough into squares with a pie jagger leaving a mound of filling in the middle of each square. Place the ravioli on a lightly dusted sheet pan and dry for about 2 hours.
Drop the ravioli into salted boiling water and simmer for about 10 minutes. Remove and cool for later use or serve at once with tomato sauce and grated cheese.

Copyright 1999-2003 Peter Rego. All Rights Reserved.