Shrimp and Lobster Ravioli with a Limoncello Cream Sauce

shrimp and lobster ravioli with limoncello cream sauce

I thought I’d make something special to bring in the new year, how about shrimp and lobster ravioli with a luscious  limoncello cream sauce?  It’s so full of flavor, not too heavy, and the light limoncello sauce just enhances all the chunky seafood tucked inside. It’s elegant and perfect for New Years Eve!

The effort to create this dish is well worth the time, it’s something you would make for a smaller group, maybe two couples or a romantic dinner for two. You may not have the time to make it right now, although it really doesn’t really take that long, please keep it in your memory bank for a future special occasion or upcoming Valentines Day.
shrimp and lobster ravioli with limoncello cream sauce

 

 

 

 

 

 

 

 

 

 

 

If you’re not a fan of limoncello no worries, you can simply make a lemon cream sauce, equally as amazing!
cooking lobster

It may sound decadent or a little extravagent but it’s really not that expensive to make at all.  I bought two small lobster tails, six dollars each and one pound of shrimp and I was able to make thirty one ravioli that were packed nice and full.shrimp and lobster filling for ravioli

The filling is easy to make, you chop up your pre-cooked lobster and shrimp then quickly saute in a pan with garlic, olive oil and shallots. When that mixture cools down you fold in a little ricotta, mascarpone and chopped parsley.

making shrimp and lobster ravioli

You can either roll out your dough by hand, which is a little time consuming, or use a crank style pasta machine which works really well, or this handy pasta attachment to your Kitchen Aid, which will speed things up a bit, either way will work. After the pasta sheets are rolled out then cut your pasta into a three inch circle.

shrimp and lobster ravioli

Once you get the dough rolling, everything moves really fast, just fill and crimp!

shrimp and lobster ravioli

After one bite you’ll know it was worth all the effort, I promise.

shrimp and lobster ravioli with tomato cream sauce

I’ve also served this with a tomato cream sauce, easy to make by stirring some cream into your marinara, either way you choose I know you’ll love it!

Wishing you all a very Healthy and Happy 2016! Thank you for all your support this past year, all your comments, emails and friendships mean the world to me, and don’t forget you can always see what I’m cooking up during the week on Instagram!

5.0 from 2 reviews
Shrimp and Lobster Ravioli with a Limoncello Cream Sauce
 
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Ingredients
  • RAVIOLI DOUGH
  • 2 cups unbleached flour
  • 2 eggs, beaten
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • a little dribble of water until the dough comes together
  • additional egg for egg wash
  • FILLING
  • 2 small lobster tails, pre-cooked and chopped in small chunks
  • 1 lb of medium shrimp, pre-cooked and chopped into small chunks, when combined you should have 2 heaping cups of lobster/shrimp meat
  • 2 garlic cloves, diced
  • 1 large shallot, finely chopped
  • 1 teaspoon, limoncello, or lemon juice
  • ¼ cup of ricotta
  • 1 heaping tablespoon, mascarpone cheese
  • 2 teaspoons, chopped parsley
  • LIMONCELLO CREAM SAUCE
  • 4 Tablespoons of limoncello
  • 2 or 3 tablespoons of lemon juice
  • 1 stick of unsalted butter
  • heavy cream to thicken it up
Instructions
  1. The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
  2. Pre-cook both lobster and shrimp, then cut into small chunks.
  3. Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
  4. Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
  5. Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
  6. Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
  7. For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. You're just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.

 

 

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