Dairy-Free Lobster Ravioli

Indulge in the elegance of homemade pasta with this Dairy-Free Lobster Ravioli recipe, a luxurious yet approachable dish perfect for special occasions or a gourmet weeknight treat. Crafted with a tender, semolina-infused dough and filled with a luscious blend of fresh lobster meat, creamy coconut cream, zesty lemon, and fragrant parsley, this ravioli delivers bold, dairy-free decadence in every bite. The delicate pillows are simmered to perfection and then tossed in a vibrant, basil-infused cherry tomato sauce, creating a harmonious medley of flavors. With simple ingredients and easy-to-follow steps, this recipe brings restaurant-quality lobster ravioli to your kitchen while remaining entirely dairy-free. Serve this standout dish as a sophisticated main course and watch as it impresses your family and guests alike!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 0.5 teaspoons Salt
• 3 units Large eggs
• 2 tablespoons Olive oil
• 1 cup Fresh lobster meat, cooked and chopped
• 0.5 cups Coconut cream
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped
• 2 cloves Garlic, minced
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Sea salt
• 1 tablespoon Olive oil
• 1 unit Large onion, diced
• 1 cup Cherry tomatoes, halved
• 0.5 cup Fresh basil leaves, torn
• 1 cup Vegetable broth

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center.

Step 2

Whisk the eggs and 2 tablespoons of olive oil in a separate bowl. Pour into the well.

Step 3

Slowly incorporate the flour into the egg mixture until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 4

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Step 5

For the filling, mix the cooked lobster meat, coconut cream, lemon zest, chopped parsley, minced garlic, black pepper, and sea salt in a bowl. Set aside.

Step 6

Divide the dough into 4 equal pieces. Roll each piece out to a thin sheet using a pasta machine or rolling pin.

Step 7

Place small amounts of the lobster filling at intervals on one sheet of pasta. Cover with another sheet and press around the filling to seal.

Step 8

Cut between fillings to form individual ravioli and seal the edges with a fork.

Step 9

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until translucent.

Step 10

Add cherry tomatoes and cook until softened. Pour in the vegetable broth and bring to a simmer.

Step 11

Reduce heat and add fresh basil, seasoning with additional salt and pepper to taste.

Step 12

Bring a large pot of salted water to a boil. Boil the ravioli gently for about 3-4 minutes or until they float to the surface.

Step 13

Remove with a slotted spoon and add to the sauce. Gently toss to coat.

Step 14

Serve immediately, garnished with extra chopped parsley or basil if desired.

Nutrition Facts

Serving size	(1541.9g)

Amount per serving	% Daily Value*
Calories	2603.9

Total Fat 84.4g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 676.0mg	0%
Sodium 3758.4mg	0%
Total Carbohydrate 347.8g	0%
Dietary Fiber 20.4g	0%
Total Sugars 77.0g
Protein 109.8g	0%

Vitamin D 120IU	0%
Calcium 671.6mg	0%
Iron 23.3mg	0%
Potassium 2580.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 17.0%

Carbs: 53.7%