Lobster Ravioli
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Lobster Meat
10.59 oz
Pasta Dough
8.45 fl oz
heavy cream
1.77 oz
butter
2 cloves
garlic
1.77 oz
parmesan cheese
0.35 oz
fresh parsley
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Cook the lobster meat in boiling water for 5 minutes. Remove from water and let it cool. Once cooled, chop the lobster meat into small pieces.
Step 2
In a saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant. Add the chopped lobster meat and cook for another 2 minutes.
Step 3
In a separate pot, bring water to a boil. Add salt and the pasta dough. Cook according to the package instructions. Drain the pasta and set aside.
Step 4
In the same saucepan used for the lobster meat, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and black pepper.
Step 5
Add the cooked pasta to the saucepan and toss to coat. Cook for another 2 minutes, until the pasta is heated through.
Step 6
Garnish with fresh parsley and serve hot.
Nutrition Facts
Fat:
30 g
(270
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 22.05 kcal | 1.1% |
| Vitamin A | 8.82 IU | 0.98% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.882 g | 0.8% |
| Fat | 1.323 g | 0.95% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.0882 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.441 mg | 0.49% |
| Calcium | 6.615 mg | 1.32% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 6.615 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.1323 mcg | 5.51% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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