Gluten-Free Lobster Ravioli

Elevate your pasta night with this exquisite Gluten-Free Lobster Ravioli, a perfect marriage of gourmet flavors and dietary inclusivity! This recipe features tender homemade gluten-free pasta encasing a rich, savory filling of succulent lobster, creamy ricotta, and zesty lemon. Each hand-crafted ravioli is finished in a luxurious brown butter sage sauce, adding a nutty, aromatic flair to every bite. Whether you're looking to impress guests or treat yourself to a decadent dinner, this dish guarantees a restaurant-quality experience in your own kitchen. Easy-to-follow directions ensure both experienced and beginner cooks can master this gluten-free masterpiece, while the use of fresh herbs and simple, high-quality ingredients highlights each nuanced flavor. Serve hot and pair with a crisp white wine for an unforgettable dining experience!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 3 large Eggs
• 2 tablespoons Olive oil
• 2 tablespoons Water
• 8 ounces Lobster meat, cooked and chopped
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Lemon zest
• 2 tablespoons Chives, chopped
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Black pepper, freshly ground
• 4 tablespoons Unsalted butter
• 12 leaves Fresh sage leaves

Directions

Step 1

Start by making the pasta dough. In a large bowl, combine the gluten-free flour, xanthan gum, and salt.

Step 2

Create a well in the center and add the eggs, olive oil, and water.

Step 3

Mix the ingredients, gradually incorporating the flour until a dough forms. Transfer the dough onto a floured surface and knead it until smooth, about 5 minutes.

Step 4

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

Step 5

While the dough rests, prepare the filling. In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, lemon zest, chives, garlic powder, and black pepper. Mix well and set aside.

Step 6

Once the dough has rested, divide it into 4 equal portions. Roll out each portion on a floured surface with a rolling pin or pasta machine until thin but still manageable.

Step 7

Cut out circles or squares using a pastry cutter.

Step 8

Place a small spoonful of filling in the center of half the circles or squares. Brush the edges with a bit of water and place another circle or square on top. Press edges to seal and remove any air pockets.

Step 9

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for about 3–4 minutes or until they float to the top.

Step 10

For the sauce, melt unsalted butter in a pan over medium heat and add the sage leaves. Cook until the butter is golden and smells nutty.

Step 11

Remove the ravioli with a slotted spoon and toss them gently in the brown butter sage sauce.

Step 12

Serve the ravioli hot, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1037.2g)

Amount per serving	% Daily Value*
Calories	2500.9

Total Fat 133.7g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1204.4mg	0%
Sodium 4650.7mg	0%
Total Carbohydrate 233.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 1.9g
Protein 113.0g	0%

Vitamin D 123IU	0%
Calcium 1848.5mg	0%
Iron 6.8mg	0%
Potassium 966.7mg	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: 46.5%

Protein: 17.5%

Carbs: 36.1%