Though pasta ripiena (filled pasta) is less prominent in the South of Italy, we simply could not resist paying homage to the beautiful coastal regions located in the nether of the boot. The soft azure of the exquisite mar Mediterraneo proves not only a visual delight, but a gastronomic haven, boasting some of the finest fresh seafood in the world. Our seafood ravioli lovingly pairs fresh, delicate lobster with juicy and sweet crab meat, dressed in a butter that is gently infused with sage, alongside a gentle sprinkling of lemony pangrattato (poor man’s parmesan). To finish, we garnish with the poetically named asparagi di mare ('asparagus of the sea') - or samphire, in our native tongue - lending a final whisper of the Italian seaside to light yet luxurious dish.
As noted, we finish our dish with a light blanket of lemony pangrattato - a delicious addition to any pasta dish, with humble roots. Italian tradition states that in times of poverty, those who couldn't afford the much-cherished Parmigiano Reggiano to adorn their favourite dish turned to the ingeniously deceptive fried breadcrumb as a tasty substitute. While the presence of ‘poor man’s parmesan’ may appear incongruous in a dish governed by luxury, the bright, citrus burst of lemon zest, and the pleasant textural element of the toasted breadcrumbs perfectly complement the soft and mild seafood at the heart of this recipe.
Lobster and crab ravioli recipe
Serves: 2 people
Prep time: 60 minutes
Cooking time: 10 minutes
Calories: 564 kcal per serving
For the lobster & crab filling
- 125g mascarpone cheese, at room temperature
- 100g ricotta cheese, at room temperature
- 1 tbsp butter, at room temperature
- 125g cooked lobster meat, cut into ½ cm pieces
- 100g cooked crab meat, cut into ½ cm pieces
- ¼ cup white wine
- 1 shallot, finely diced
- 1 tbsp finely chopped fresh parsley
- 1 garlic clove, peeled and minced
- Salt and Black Pepper, to taste
For the ravioli
- For all you need to know, see our recipe for homemade ravioli here.
For the sauce and topping
- 50g butter
- 4 sage leaves
- Black Pepper
- Salt to season
- 1-2 slices of stale bread, crusts removed (preferably woodfired)
- The zest of ½ lemon
- 20g samphire
Should you need extra guidance, follow along with Chef Roberta below as she takes you through the process step by step.
To make your ravioli
- In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.
- Cover and refrigerate for 1 hour.
- Add the remaining ingredients and mix until well combined
- Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe. Be sure to halve the quantity of ingredients for your pasta, as this recipe is designed for two to enjoy!
To make your sage butter
- Remove the butter from the fridge and allow it to come to room temperature on the counter.
- Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.
- Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.
- Once cooked, transfer the pasta to the butter. Toss gently to coat.
To prepare the toppings
- Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl, and toss with the zest of a fresh lemon.
- Wash your samphire thoroughly to remove any residual sand/dirt.
- Bring a pan of water to the boil, and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli, before scattering the dish with your citrusy pangrattato crumb. Serve and enjoy!
Crab and lobster ravioli wine pairing recommendation
The combination of a seafood filling and sage butter brings plenty of richness to this dish, so you want a wine that can counterbalance it. An Italian white with a decent amount of fruit such as Soave would be a good start, but for an ideal match we’d hone in on a specific variety: Pieropan Soave Classico DOC. The acidity in this wine will play off of the seafood perfectly, softening its edge without overwhelming the creamy textures.
Making fresh ravioli from scratch is a complex process, but one eased by having the right tools. We offer a range of complete pasta making kits, designed to suit both intrepid pasta explorers and the greenest of pastaios (pasta makers). You’ll be a ravioli-making pro in no time!