Lobster ravioli with sautéed lobster claw meat


This homemade ravioli is stuffed with lobster and sea bass.

For this recipe you will need a pasta machine.


For the pasta dough

  • 300g/10½oz ‘00’ flour
  • 200g/7oz semolina flour, plus extra for dusting
  • 2 free-range eggs
  • 3 free-range egg yolks
  • pinch salt

For the broth

For the filling

For the sautéed lobster claws

To serve