Lobster and Tarragon Ravioli with Truffles Recipe

I’m beyond excited to share this {strong}Lobster and Tarragon Ravioli with Truffles Recipe{/strong} with you because it’s truly a showstopper. When I first made this dish, I was amazed at how the delicate sweetness of lobster, the aromatic tarragon, and the luxurious earthiness of fresh truffles come together to create a flavor profile that is both elegant and comforting. If you love impressive yet approachable recipes, you’re going to want to stick around for this one—you’ll find that making homemade ravioli is easier than you think, and the results? Absolutely worth every minute!

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Ingredients You’ll Need

Each of these ingredients contributes something special to the dish—freshness, flavor, or texture. I always recommend using the best quality lobster you can find, fresh organic eggs for richness, and prime truffles because, honestly, truffles make everything better. Here are all the key players for this Lobster and Tarragon Ravioli with Truffles Recipe.

• 00 Flour: This Italian specialty flour results in an ultra-smooth, elastic pasta dough that’s easier to roll and tastes wonderful.
• Free Range Organic Eggs + Extra Yolk: They add richness and bind the dough perfectly; reserving the whites allows for a simple egg wash later.
• High Quality Olive Oil: A glug of good olive oil in the dough brings moisture and a silky texture.
• Fresh Tarragon: Adds a subtle anise flavor that elevates the lobster without overpowering it.
• Small Fresh Lobster: The star ingredient—boiled fresh for maximum sweetness and tenderness.
• Fresh Ricotta Cheese: Provides creaminess inside the ravioli filling, balancing the seafood flavors.
• Shallot: Finely chopped to add mild sweetness and depth to the filling.
• Garlic Cloves: Minced for a gentle punch of flavor.
• Kosher Salt & Freshly Cracked Peppercorn: Seasoning essentials that bring out all the other flavors.
• Lemon Zest + Fresh Lemon Juice: The citrus brightens the filling and brings a fresh contrast to the rich ingredients.
• Fresh Black Perigord Truffle: The ultimate embellishment, shaved over the cooked ravioli for a study in luxury.
• Egg Wash (Egg Whites + Water): Helps seal the ravioli edges like a pro, so they don’t burst during cooking.

Variations

I love keeping some things classic but I also enjoy tweaking this Lobster and Tarragon Ravioli with Truffles Recipe depending on the season or occasion. You can absolutely make it your own by switching up the herbs or cheese inside, or by making it a tiny bit lighter or richer. Here’s what I’ve tried and loved.

• Herb Swap: When fresh tarragon isn’t available, I substitute with fresh basil or chives, which gives the filling a different but still lovely herbal hint.
• Vegetarian Variation: Skip lobster and use wild mushrooms mixed with ricotta for a truffle-rich vegetarian ravioli that’s just as decadent.
• Cheese Options: For a tangier filling, try mixing ricotta with some grated pecorino or parmesan—you’ll get a more complex texture and flavor.
• Simplify Filling: If lobster feels intimidating, I’ve used high-quality cooked crab meat as an easier alternative without sacrificing flavor.

How to Make Lobster and Tarragon Ravioli with Truffles Recipe

Step 1: Prepare Your Pasta Dough

Start by creating a mix of 00 flour, eggs, and olive oil. I usually mound the flour on my clean countertop, make a well in the center, and crack in the eggs and oil. Beat the eggs with a fork and gradually incorporate the flour to build a dough. Knead the dough for about 10 minutes until it’s smooth and elastic—you’ll notice it transforms under your hands into this silky ball that’s not too sticky or dry. Cover it with a damp cloth and let it rest while you prep your filling; this step is key for pasta that rolls out beautifully.

Step 2: Prepare the Lobster and Filling Mixture

Boil your fresh lobster until just cooked, then carefully remove the meat from the shell, chopping it into bite-sized pieces. While that’s cooling, finely chop the shallot and mince the garlic, then sauté them gently in olive oil until just soft—don’t brown them, or they’ll overpower the filling. Toss the lobster meat, sautéed shallot and garlic, ricotta, chopped fresh tarragon, lemon zest, a squeeze of fresh lemon juice, and salt and pepper into a bowl. Mix gently to combine the flavors without mashing the lobster. I found adding lemon zest really brightens the mixture in a way my family adores.

Step 3: Roll Out the Dough and Assemble Ravioli

Divide your rested pasta dough into manageable portions and roll it out thinly, either with a pasta machine or by hand (if you’re feeling old-school). Lay down one sheet on a floured surface, then spoon teaspoons of filling spaced evenly apart. Brush the pasta edges and between the filling dollops with egg wash to help seal. Carefully lay the second dough sheet on top, pressing gently around each mound to seal the ravioli. Use a sharp knife or ravioli cutter to separate them, then press edges with a fork. This sealing method is crucial to keep the luscious filling inside during boiling.

Step 4: Cook the Ravioli and Serve

Bring a large pot of salted water to a gentle boil and drop in your ravioli—no overcrowding! They’ll cook quickly, usually in 3 to 4 minutes, until they float to the top and feel tender but still have a slight bite. Drain gently with a slotted spoon. While they cook, warm olive oil in a pan and prepare to drizzle fresh lemon juice over the plated ravioli for an extra pop of brightness. And here comes the fun part—shave fresh black Perigord truffle over the top generously. Garnish with more fresh tarragon leaves, and you’re ready to impress.

How to Serve Lobster and Tarragon Ravioli with Truffles Recipe

Garnishes

I love garnishing this with plenty of freshly shaved black Perigord truffles—they’re the star of the show—and a few sprigs of fresh tarragon for that pretty pop of green and additional aroma. If I want some crunch, I sometimes add toasted pine nuts or a light drizzle of browned butter infused with a hint of garlic. This keeps the presentation elegant and the flavors complementary without overshadowing the filling.

Side Dishes

Since the ravioli itself is rich, I usually pair it with a crisp green salad dressed in lemon vinaigrette or a light arugula salad with shaved parmesan. A simple steamed vegetable like asparagus or broccolini with a squeeze of lemon brightens the plate nicely, too. On the wine front, a glass of crisp Chardonnay or Champagne complements the seafood and truffle elegantly.

Creative Ways to Present

For special occasions, I sometimes plate the ravioli in a shallow white bowl with a delicate drizzle of herb-infused olive oil around the edges and extra shaved truffles piled on top. Another fun approach is serving individual portions in pretty pasta nests made with edible flowers and microgreens for a wow factor that guests always remember. Presentation really elevates this Lobster and Tarragon Ravioli with Truffles Recipe from a meal to an experience.

Make Ahead and Storage

Storing Leftovers

After cooking, leftovers store best in an airtight container in the fridge for up to 2 days, though I’ll be honest: this dish is so good, it rarely lasts that long in my house! Keep the filling moist by drizzling a little olive oil or lemon juice over the ravioli before refrigerating.

Freezing

If you want to freeze the ravioli before cooking, place them individually on a floured baking sheet and freeze until firm (about 2 hours). Then transfer to a freezer bag. This makes it easy to cook just what you need later. Frozen ravioli cook from frozen in boiling salted water and take a minute or two longer than fresh ones. Trust me, I’ve done this trick to save time for special dinners.

Reheating

To reheat cooked ravioli, briefly sauté them in a hot pan with a little olive oil or butter just until warmed through—this prevents them from becoming mushy like microwave reheating sometimes does. Alternatively, you can gently reheat them in simmering water for a minute or two. Serve immediately with your favorite garnishes.

FAQs

Final Thoughts

This {strong}Lobster and Tarragon Ravioli with Truffles Recipe{/strong} reminds me why I love cooking: turning a few quality ingredients into a beautiful, memorable meal. It’s a dish that feels luxurious yet so heartfelt—the kind you want to share with close friends or family on a special night. I hope giving this a try brings you as much joy as it does me and that you’ll discover the confidence in your own kitchen to create something spectacular. Bon appétit, my friend!

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