Gordon Ramsay Lobster Ravioli Recipe

This delicious Lobster Ravioli recipe, inspired by Gordon Ramsay, is a luxurious yet simple dish perfect for special occasions. With creamy lobster filling and a rich homemade stock, this recipe offers a perfect balance of flavors. You can customize it with fresh herbs or different seafood, making it a versatile choice for any dinner.

Ingredients Needed:

For the Filling:

• 115g salmon, skin and bones removed
• 1 egg white
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 heaping cup of cooked lobster meat, shells removed and reserved for sauce
• 1 tbsp chiffonade basil
• Zest and juice of 1 lemon

For the Stock and Sauce:

• Lobster shells from 2 lobsters
• 2 tbsp olive oil
• 1 carrot, diced
• 1 onion, diced
• 1 stick celery, diced
• 1 garlic clove, crushed
• 1 stick lemongrass, halved and bruised
• 1 tsp tomato paste
• 1 tbsp brandy
• 480ml veal stock
• 960ml chicken stock
• 15-30ml heavy cream

For the Tomato Chutney:

• 4 plum tomatoes
• Olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp chiffonade basil

For the Lemon Vinaigrette:

• 1 tbsp lemon juice
• 60ml extra virgin olive oil
• Salt, to taste

For Assembly:

• 1 egg yolk, whisked
• Microgreens (micro basil, micro sorrel), for garnish

How To Make Lobster Ravioli Recipe?

1. Make the Filling: In a food processor, coarsely grind the salmon. Slowly add the egg white while pulsing until a paste forms. Transfer to a large bowl, and season with salt and pepper. Add the lobster meat, basil, lemon zest, and lemon juice. Fold gently to combine, then refrigerate for at least 10 minutes.
2. Roast Lobster Shells: Preheat your oven to 200°C (400°F). Place lobster shells on a baking sheet and roast for 20 minutes until dry, but not browned.
3. Make the Poaching Stock: In a large pot, heat the olive oil and sweat the carrot, onion, celery, garlic, and lemongrass for about 4 minutes. Add the lobster shells and tomato paste, and cook for 2 minutes. Deglaze with brandy, cooking the alcohol out for about 30 seconds. Add veal and chicken stock, bring to a boil, then reduce the heat to a simmer for 30-40 minutes. Strain the stock and reserve half to poach the ravioli.
4. Reduce the Stock: Transfer the remaining stock to a small saucepan and reduce over high heat for about 30 minutes until thickened. Stir in the heavy cream and keep warm.
5. Make the Tomato Chutney: Score the tomatoes, blanch them in boiling water for 30 seconds, and transfer them to ice water. Peel off the skins and dice the tomatoes. In a skillet, heat 30ml (2 tbsp) olive oil, add the diced tomatoes, and stew for 20 minutes. Finish with basil and check seasoning.
6. Make the Lemon Vinaigrette: Whisk together the lemon juice, olive oil, and salt until emulsified.
7. Assemble the Ravioli: Roll out pasta dough into thin sheets using a pasta machine. Cut into 10 cm (4-inch) rounds with a pastry cutter. Place a heaping tablespoon of the lobster filling in the center of half the rounds. Brush the edges with egg yolk wash, then place another round on top. Press to seal, ensuring no air gaps. Dust with flour and cover with plastic wrap.
8. Poach the Ravioli: Bring the lobster stock to a gentle boil. Poach the ravioli in batches for 90 seconds, gently rotating the pot to prevent sticking. Transfer the ravioli to a bowl with half the lemon vinaigrette, season lightly with salt and lemon zest.
9. Compose the Dish: On each plate, place 3 spoons of tomato chutney. Top each with 1 ravioli, drizzle with lobster stock, and a little more vinaigrette. Garnish with microgreens.

Recipe Tips:

• Use fresh lobster: Fresh lobster meat gives the ravioli the best flavor. Try to avoid frozen lobster if possible.
• Don’t overfill the ravioli: Adding too much filling can cause the ravioli to break during cooking. Use a small spoon to measure.
• Seal edges tightly: Press the dough edges firmly to keep the filling inside when cooking.
• Poach gently: Cook the ravioli in gently boiling water to prevent them from sticking or tearing.
• Make stock ahead: You can prepare the lobster stock beforehand to save time when making the ravioli.

How To Store & Reheat Leftovers?

• Refrigerate: Let any leftover ravioli cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze the ravioli for 2 hours on a baking sheet, then transfer them to a freezer bag or airtight container. They can be frozen for up to 1 month.
• Reheat: Poach the ravioli in simmering lobster stock or water for 2-3 minutes until hot.

Nutrition Facts:

• Calories: 260kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 410mg
• Potassium: 150mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 14g