Lord of the Onion Rings Pile

La Serre's Lobster Ravioli


  • 1 cup fresh spinach, chopped
  • 1 pint heavy cream
  • 1 pound prepared pasta dough, stretched thin
  • 1 tablespoon chopped parsley
  • 2 ounces butter
  • 1 egg
  • 6 ounces ricotta cheese
  • 6 stewed tomatoes (plus a small amount of juice)
  • 2 tablespoons parmesan cheese
  • 4 ounces cooked lobster meat
  • pinch of basil, chopped
  • 2 ounces parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/8 bulb garlic (approximately 1 clove)
  • 1 egg

Filling: Beat egg and mix into the ricotta. Add spinach, garlic, parsley, parmesan cheese and lobster meat. Blend thoroughly with a spoon and set aside.

Sauce: Melt butter in a saucepan; add tomatoes, squeezing gently to release juice. Simmer for 3
minutes, then add heavy cream, parmesan cheese, basil, parsley and lobster meat. Simmer until
cream thickens.

Ravioli: Flour a large, flat work surface and lay out a half-length of dough. Spoon out 18 teaspoons of filling (3 across and 6 down) at even intervals. Place other half of pasta dough on top. Beat 1 egg and place ravioli cutter in it while cutting ravioli in even squares, making sure all sides are sealed. Place in boiling water for 5 minutes, then simmer in sauce for 3-4 minutes. Place ravioli on plates, ladling sauce over them. Add fresh parsley and/or basil as garnish.