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Lobster and Boursin Cheese Ravioli

Lobster and Boursin Cheese Ravioli

Preparation Time: 1 hours 0 minutes
Cook Time: 40 minutes
Serves: 4 people

Huge, buttery pieces of Maine lobster paired with sweet Boursin cheese come together to create the ultimate home cooked meal. This is a fun do-it-yourself recipe that we promise is much easier than it might sound. If you are looking for a hands on, delicious family meal or the perfect entree to impress that special someone with, our Lobster and Boursin Cheese Ravioli is the perfect dish. Just order your fresh lobster from us online, follow these simple step-by-step instructions, and enjoy. Bon Appétit.



Ingredients

Boursin cheese 1 5.2 oz package Boursin cheese
fresh lemon zest 1 tsp. fresh lemon zest
fresh chopped flat-leaf parsley ¼ cup fresh chopped flat-leaf parsley
Extra-Virgin olive oil, plus more as needed ¼ cup plus 2 tsp Extra-Virgin olive oil, plus more as needed
pre-cooked fresh lobster meat such as tails, claws and knuckle meat, chopped 1 lb pre-cooked fresh lobster meat such as tails, claws and knuckle meat, chopped
salt, plus more to taste 1 tsp. salt, plus more to taste
freshly ground black pepper, plus more to taste ¼ tsp. freshly ground black pepper, plus more to taste
wanton wrappers 64 (about 2 packages) wanton wrappers
garlic cloves, thinly sliced 2 garlic cloves, thinly sliced
packed baby arugula 3 cups packed baby arugula
torn basil leaves 1 cup torn basil leaves

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Boursin lobster filling in a food processor

Place Boursin cheese in a food processor and add the lemon zest, parsley, olive oil, lobster meat, salt and pepper, and pulse until the lobster is very finely chopped about 20 more times.


Step 2
Filling wanton wrappers

Ready a small bowl of water and two packages of wrappers. On a clean work surface, spoon about 1 tablespoon filling into the center of each wrapper.


Step 3
Closing wanton wrappers

Use your finger to dab some water around the rim of the wrapper, then top with a second wrapper and press hard to form a tight seam. Place on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers to create 32 ravioli.


Step 4
Boiling the wantons

Meanwhile, bring a large pot of salted water to a rolling boil, add the ravioli and cook in batches until they float to the top, about 3 minutes per batch. Transfer the cooked ravioli to a large platter and drizzle with a bit of olive oil to prevent sticking. Reserve ½ cup pasta cooking water, set aside.


Step 5
Finished lobster boursin ravioli

Heat ¼ cup olive oil and garlic in a large skillet until the garlic is fragrant, about 2 minutes. Add the tomatoes and reserved pasta water and cook until simmering and the juices slightly thicken about 8 minutes. With heat off, use tongs to toss in the arugula until just wilted. Toss in the basil and season to taste with salt and pepper. Pour the sauce over the top of the ravioli and serve

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