Lobster and Boursin Cheese Ravioli
Boursin cheese… You may recognize it in the cheese section at your local supermarket. A smallish square-shaped box, usually white with green letters filled with a foil-wrapped round of soft white cheese speckled with black pepper and herbs. Mild, slightly garlicy, and creamy and always a winner at family gatherings simply opened up, placed on a plate along with a row of crackers and a butter knife. This classic crowd-pleaser is now part of the filling in these divine lobster ravioli. Your friends and family will wonder what the “secret ingredient” could possibly be? The filling, a combination of Boursin, fresh lobster meat, lemon, and herbs could just as easily be smeared onto a cracker, but give this full recipe a try and we promise you your eyes might pop out of your head it’s that good. Top it with a fresh sauce of vine tomatoes, arugula, garlic, and basil, and you’ve got yourself a winner.
Recipe created by Vanessa Seder for Maine Lobster Now®
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.
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.
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.
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.
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