Vegetarian Lobster Ravioli

Elevate your pasta night with this luxurious *Vegetarian Lobster Ravioli*, a plant-based twist on a classic delicacy. Featuring tender homemade pasta enveloping a savory filling made with hearts of palm—a seafood-inspired ingredient perfect for recreating the flavor of lobster—this dish is a true delight for vegetarians and pasta enthusiasts alike. Blended with creamy ricotta, Parmesan, zesty lemon, and fresh basil, the filling bursts with refreshing and umami-rich notes. Tossed in a silky tomato-cream sauce infused with butter, white wine, and a hint of nutmeg, this ravioli is an indulgent fusion of elegance and comfort. Perfect for impressing dinner guests or treating yourself, this recipe is a celebration of creativity in vegetarian cuisine.

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 14 ounces Hearts of palm (canned, drained)
• 0.75 cup Ricotta cheese
• 0.5 cup Parmesan cheese (grated)
• 2 cloves Garlic (minced)
• 1 teaspoon Lemon zest
• 3 tablespoons Fresh basil (chopped)
• 0.25 teaspoon Black pepper
• 1 cup Heavy cream
• 3 tablespoons Butter
• 2 tablespoons Tomato paste
• 0.25 cup White wine
• 0.25 teaspoon Nutmeg

Directions

Step 1

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the wet ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

Step 2

In the meantime, prepare the filling. In a food processor, pulse the hearts of palm until finely shredded but not pureed. Transfer to a bowl and mix in the ricotta cheese, Parmesan cheese, minced garlic, lemon zest, chopped basil, and black pepper. Set aside.

Step 3

Once the dough has rested, divide it into four portions. Roll each portion out on a floured surface or use a pasta machine, thinning it until it is nearly translucent but not tearing.

Step 4

Place small teaspoons of the filling along one sheet of pasta, spaced about 2 inches apart. Brush around the filling with a little water, then carefully lay another sheet of pasta over the top. Press down around the mounds to seal, ensuring no air is trapped. Cut the ravioli using a crimped pasta cutter or knife, then transfer to a floured sheet pan.

Step 5

For the sauce, melt the butter in a pan over medium heat. Add the tomato paste and cook for 1-2 minutes until fragrant, then deglaze the pan with white wine. Stir in the heavy cream and nutmeg, and let the mixture simmer until slightly thickened.

Step 6

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top and are tender. Remove with a slotted spoon and transfer directly to the sauce.

Step 7

Toss the ravioli gently with the sauce until well coated. Serve immediately, garnished with more fresh basil and Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1498.3g)

Amount per serving	% Daily Value*
Calories	3331.3

Total Fat 199.0g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 2.4g
Cholesterol 1105.0mg	0%
Sodium 6184.7mg	0%
Total Carbohydrate 239.8g	0%
Dietary Fiber 21.1g	0%
Total Sugars 12.1g
Protein 122.5g	0%

Vitamin D 129.7IU	0%
Calcium 2460.6mg	0%
Iron 26.4mg	0%
Potassium 2161.0mg	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: 15.1%

Carbs: 29.6%