Lobster Ravioli

This is a decadent treat that's great for a special occasion dinner, but by using wonton wrappers instead of rolling out your own dough, you can treat yourself to this delicious lobster ravioli anytime.


2 cups lobster meat, cooked and chopped
1/4 cup ricotta cheese
3 ounces goats milk cheese
1/3 cup pine nuts, toasted and chopped
1.5 tablespoons parmesan cheese, grated
1 tablespoon scallions, minced
1 teaspoon parsley, minced
1 teaspoon dill, minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
Dash of salt
1 package wonton wrappers for ravioli


Place all ingredients except for wonton wrappers in a bowl. Mix by hand until well combined. Place a layer of waxed paper (or non-stick aluminum foil) on counter to use as your work surface. Place one wrapper on work surface and place one rounded tablespoon of lobster filling on center of wonton. Take a second wonton wrapper and brush one side with water. Place watered side down over filling making sure to line up wrappers. Seal edges all the way to the filling, removing as much air as possible. At this point you can leave as is, or take a round biscuit cutter to cut edges away and make rounded ravioli. Place completed ravioli on another sheet of waxed paper. Bring 6 quarts of water to boil. Place ravioli in water and allow to boil gently for 9 minutes. Remove with slotted spoon. Serve with a Champagne Cream Sauce, but be careful of overpowering the lobster flavors of the ravioli.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.

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