Featured Recipe

Mediterranean Lobster Ravioli Remix

Name: Mediterranean Lobster Ravioli Remix
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, divided; 2 medium shallots, finely chopped; 3 garlic cloves, minced; 8 ounces shiitake mushrooms, sliced (substitute cremini for earthiness); ¼ cup Marsala wine (alternative dry vermouth or white wine); 1 cup fire-roasted cherry tomatoes, roughly chopped; 2 tablespoons green olives, pitted and sliced instead of capers; 1 package fresh lobster ravioli (about 12 pieces); 4 tablespoons unsalted butter; ½ cup ricotta cheese, whipped; Zest of 1 lemon; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons toasted walnuts, chopped (replace pine nuts); Flaky sea salt to finish; Freshly ground black pepper

By Kate

Created on 18 January 2026

Sauté shallots and garlic in olive oil until translucent and fragrant. Toss in sliced shiitake mushrooms using their firm texture for bite; cook down until juices evaporate. Splash Marsala wine to lift flavor instead of white wine. Add fire-roasted cherry tomatoes and green olives in for salt and bite; remove from heat. Boil salted water, cook fresh lobster ravioli till tender but still holding shape; drizzle with oil to prevent sticking. Melt butter until foamy for richness. Coat ravioli gently in butter sauce with tongs, folding carefully. Plate topped with whipped ricotta, grated lemon zest, toasted walnuts, flaky sea salt, cracked pepper. Serves 4 with balanced savory notes.

Prep: 7 min

Cook: 18 min

Total: 25 min

Serves: 4 servings

easy dinner Italian rustic flavors elegant

Introduction

Start with fragrant shallots holding their own in olive oil. Garlic joins in, sharper aroma wakes senses. Mushrooms add earth—shiitake here—good chew, deep umami. Let them sweat down and dry; you want that little caramelization. Flick in Marsala, dance those flavors awake, scrapping savory stuck bits from the pan. Instead of capers, green olives slice in for tang and salty zip. Tomatoes charred to smoky softness, slipping rich juices underneath. Lobster ravioli cooked with care, just till they bob up, tender shells protecting seafood inside. A slow melt of butter foams up, nutty, ready to coat pillows of pasta. Toss gently; respect structure, don’t tear. Plate with whipped ricotta—airy, cooling. Lemon zest and juice sharpen, brightening the whole dish; walnuts add crunch where pine nuts once reigned. Sea salt flakes and cracked pepper crown it. Balance, texture, aroma. You want to hear the sizzle and smell caramel in a big way. This isn’t showy—it’s fundamental, every element pulls its weight.

Ingredients

3 tablespoons extra virgin olive oil, divided

2 medium shallots, finely chopped

3 garlic cloves, minced

8 ounces shiitake mushrooms, sliced (substitute cremini for earthiness)

¼ cup Marsala wine (alternative dry vermouth or white wine)

1 cup fire-roasted cherry tomatoes, roughly chopped

2 tablespoons green olives, pitted and sliced instead of capers

1 package fresh lobster ravioli (about 12 pieces)

4 tablespoons unsalted butter

½ cup ricotta cheese, whipped

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

2 tablespoons toasted walnuts, chopped (replace pine nuts)

Flaky sea salt to finish

Freshly ground black pepper

About the ingredients

Olive oil is your base—first call for flavor and cooking medium. Using shiitake mushrooms substitutes cremini mushrooms, adding a meatier bite with denser texture. Marsala instead of white wine adds subtle sweetness and complexity; if you lack it, vermouth or dry sherry works well. Green olives swap for capers, less briny but still punchy. Don’t skimp on good quality roasted tomatoes — their smokiness and juiciness are non-negotiable. For nuts, walnuts bring earthiness and crunch versus pine nuts, which can be pricey or hard to find. For ricotta, whip it with a fork or mixer till light and fluffy—no lumps allowed. Fresh lemon zest and juice brighten and cut through richness but don’t overdose because the butter sauce is delicate. Scale your salt layers carefully, flaky sea salt last minute. Low on time? Use frozen ravioli but reduce cooking water and timing slightly to avoid sogginess.

Method

Heat 2 tablespoons olive oil over medium heat in a large skillet. Add finely chopped shallots, sautéeing until just soft and translucent—look for gentle color change, about 3 minutes.

Add minced garlic, stir constantly to prevent burning. Once fragrant, roughly 60 seconds, add sliced shiitake mushrooms. Toss mushrooms to coat fully; they’ll release moisture and shrink. Cook until mostly dry and slightly golden, about 6–7 minutes. Listen for sizzle diminishing as moisture evaporates.

Deglaze skillet with Marsala wine, scraping bottom to free browned bits. Let alcohol cook off until pan looks almost dry, a minute or two.

Mix in roasted cherry tomatoes and sliced green olives. Their acidity and brine punch through richness. Remove pan from heat. Taste balance: acidity, salt, and sweet mushroom flavor should pop.

Boil a large pot of heavily salted water. Add lobster ravioli, cooking per package instructions. Fresh ravioli usually needs 3–4 minutes. When done, they float and have slight firmness with tender pasta. Drain carefully, drizzle with remaining olive oil to avoid sticking. Do not rinse — rinsing washes away flavor and makes sauce slide off.

Return clean skillet to medium-low. Melt butter slowly until foaming and just turning golden; careful not to burn. Butter’s nutty aroma signals readiness.

Using a slotted spoon or kitchen spider, transfer ravioli into butter sauce. Gently fold ravioli to coat evenly without tearing. Add any extra cooked seafood or protein now if desired—shrimp or scallops work well, warmed through.

Divide ravioli among four shallow bowls. Dollop with whipped ricotta, zest lemons directly over plates, and spritz with fresh lemon juice to brighten. Finish with toasted walnuts for crunch, flaky sea salt for texture contrast, and cracked black pepper for warmth.

If anything seems flat, add lemon juice or olive oil to adjust brightness and mouthfeel.

Technique Tips

Don’t rush the early sauté steps. Shallot translucence and garlic aroma are your sensory clues — browned garlic equals bitterness, so stir and watch closely. Mushrooms must cook until most liquid has evaporated—if too wet, sauces won’t cling properly and ravioli will slide around. Deglazing with Marsala is more than flavor; it loosens caramelized bits holding deep flavor. Fresh ravioli takes less time than dried — keep an eye; they’re done once floating gently. Avoid rinsing—they’ll lose pasta starch and flavor coating. Butter must foam but not brown—too hot, and you’re burnt flavor. Use gentle folding motions when mixing ravioli and sauce to maintain integrity. Final plating — lemon zest last, smells release instantly when grated over warm food. Toast nuts ahead and keep dry for best crunch; scatter on when plating. Adjust acidity and seasoning after plating — sometimes butter dulls flavors slightly, lemon juice and salt wake it up. Add cooked seafood only at the end to avoid rubbery textures.

Chef's Notes

💡 Use fresh seafood; frozen works if quality is low. Pay attention to cooking time; they float when done. Rinse? No, you lose flavor. Toss in oil instead.
💡 What if mushrooms are soggy? Sauté longer till most moisture is gone. Look for browning; it adds depth. If overcooked, they'll get slimy—avoid.
💡 Not fond of olives? Capers are an option, but cut back; they carry more salt. Balance is key. Adjust as you taste, keep adjusting till it feels right.
💡 Want to shine flavors? Fresh lemon juice brightens everything. Don't drown it, just a splash or two. Zest at the end creates perfume; use a fine grater.
💡 Butter needs attention. Foamy stage signals readiness to coat ravioli. Burning? No good, it’s bitter. Listen for sizzle; that’s your cue for making sauce.