Low Fat Lobster Ravioli

Savor the elegance of indulgence without the guilt with this Low Fat Lobster Ravioli recipe! Perfectly homemade pasta envelopes a luscious filling of fresh lobster, part-skim ricotta, and a sprinkle of Parmesan, enhanced with subtle seasonings that let the seafood shine. This dish is generously coated in a velvety light cream sauce made with low-fat milk, a fragrant touch of lemon zest, and a base of low-sodium chicken broth, keeping it both flavorful and figure-friendly. Ready in just an hour, this gourmet creation combines sophisticated flavors with wholesome ingredients, making it ideal for a special occasion dinner that doesn't compromise on health or luxury. Garnish with fresh parsley for the perfect finishing touch. Perfectly suited for those seeking low-fat recipes, homemade pasta dishes, or light yet indulgent seafood dinners, this recipe is a must-try!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 2 large Eggs
• 1 large Egg white
• 2 tablespoons Water
• 8 ounces Fresh lobster meat
• 0.5 cup Ricotta cheese, part-skim
• 0.25 cup Parmesan cheese, grated
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 small Shallot, finely chopped
• 0.5 cup Low-fat milk
• 0.25 cup Chicken broth, low-sodium
• 2 teaspoons Cornstarch
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

To prepare the pasta dough, place the flour on a clean work surface and create a well in the center. Add the eggs, egg white, and water into the well and gradually mix with a fork, incorporating the flour until a dough forms.

Step 2

Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 20 minutes.

Step 3

While the dough is resting, prepare the filling: finely chop the lobster meat and combine it in a bowl with ricotta cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well and set aside.

Step 4

On a lightly floured surface, roll out the pasta dough until very thin, about 1/16-inch thick. Cut into 2-inch squares using a knife or ravioli cutter.

Step 5

Place a teaspoon of lobster filling in the center of half of the squares. Cover with the remaining squares and press the edges to seal, removing any air bubbles as you go. Use a fork to crimp the edges.

Step 6

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

In a skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.

Step 8

In a small bowl, whisk together the low-fat milk, chicken broth, and cornstarch. Pour into the skillet and stir continuously until the sauce thickens, about 5 minutes.

Step 9

Add the lemon zest to the sauce, followed by the cooked ravioli. Gently toss to coat.

Step 10

Serve the lobster ravioli hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1012.7g)

Amount per serving	% Daily Value*
Calories	1766.4

Total Fat 48.6g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 572.6mg	0%
Sodium 3028.6mg	0%
Total Carbohydrate 206.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 9.5g
Protein 114.1g	0%

Vitamin D 132.4IU	0%
Calcium 1039.2mg	0%
Iron 15.0mg	0%
Potassium 1213.3mg	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: 25.4%

Protein: 26.6%

Carbs: 48.0%