Low Sodium Lobster Ravioli

Indulge in a luxurious yet heart-conscious meal with this Low Sodium Lobster Ravioli, a decadent homemade pasta dish that doesn’t compromise on flavor. Perfectly tender ravioli are crafted from scratch using a simple egg pasta dough and filled with a luscious blend of fresh lobster meat, low-sodium ricotta, zesty lemon, and fragrant parsley. To complement the delicate filling, a creamy and aromatic garlic butter sauce enhanced with white wine and freshly ground pepper ties the dish together beautifully. With a focus on reducing sodium while keeping the rich flavors intact, this recipe is ideal for those seeking gourmet dining at home with a healthier twist. Perfect for special occasions or an elegant dinner, this recipe yields four servings of pure culinary bliss.

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 Large eggs
• 2 tablespoons Olive oil
• 1 pound Fresh lobster meat
• 1 cup Ricotta cheese, low-sodium
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped
• 2 Garlic cloves, minced
• 3 tablespoons Unsalted butter
• 1 cup Heavy cream
• 0.5 cup White wine
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

In a large bowl, combine flour and a pinch of pepper. Make a well in the center and add the eggs and 1 tablespoon of olive oil. Mix gradually to form a dough.

Step 2

Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

Meanwhile, chop the lobster meat finely. In a bowl, combine the lobster, ricotta cheese, lemon zest, and parsley. Season lightly with pepper. Mix well to integrate.

Step 4

Divide the dough into four portions. Roll each portion into thin sheets using a pasta machine or rolling pin.

Step 5

Place teaspoonfuls of lobster filling onto one sheet of pasta, spaced about 2 inches apart. Brush the edges with water, top with a second sheet, and press to seal around the fillings. Cut into individual ravioli.

Step 6

Bring a large pot of water to a gentle boil and add a pinch of pepper. Cook ravioli in batches for 4-5 minutes until they float to the surface. Remove with a slotted spoon.

Step 7

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

Step 8

Add white wine and simmer until reduced by half. Stir in heavy cream and cook for 2-3 minutes until slightly thickened. Season with pepper.

Step 9

Gently toss the cooked ravioli in the sauce to coat evenly. Serve immediately, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1529.3g)

Amount per serving	% Daily Value*
Calories	3379.8

Total Fat 196.6g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1238.8mg	0%
Sodium 2660.2mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 7.7g	0%
Total Sugars 2.5g
Protein 156.6g	0%

Vitamin D 120IU	0%
Calcium 1101.5mg	0%
Iron 17.3mg	0%
Potassium 1862.6mg	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: 55.3%

Protein: 19.6%

Carbs: 25.1%