What a mouthful – both to articulate and say and to eat.

The mouthful, I assure you, is rather amazing.

It may seem counterintuitive to pair a sweet white chocolate component with lobster and basil to fill an Italian pasta ravioli. However, if you close your eyes and dream, you can see it, smell it, and almost taste the marriage of subtly sweet aromatics and a hint of vanilla basil with the lobster – clearly just a vehicle for butter, as we all know.

Open your mind. Open your palate. And, in this case, open your mouth to a new dimension in your cooking creations.

White Chocolate Lobster Ravioli with Vanilla Basil Butter Sauce

1 cup all purpose flour
1 large egg

Form a well in the center of the cup of flour, mounded on the counter. Add the egg and whisk together with a fork. Kneading together with floured hands, add a splash of water here and there to create the perfect pasta dough consistency. You do not want the dough to be too wet – there is a fine line here. You’ll know it when you feel it. Allow the dough ball to rest for 10 minutes, dusted with flour.
After 10 minutes, use a pasta machine or hand roll out the dough into thin, rectangular sheets.

White Chocolate Lobster Filling:
(FYI – this recipe makes enough filling for an army. You can cook it – the egg – and eventually use it as a sauce for homemade noodles, as well – SUPER DUPER YUMMY).
1 cup white chocolate chips, melted
1 cup cream cheese
8 oz. fresh lobster meat
1 large egg
1 tsp. Vanilla Salt
1 Tbs. fresh basil, torn

Stir together all filling ingredients.

Lay one sheet a top the bottom of a ravioli pod cutout – I decided I need a new one, I don’t like mine any more – 
Fill with a tiny bit of the white chocolate lobster filling (each divot). Top with another sheet of rolled out pasta dough and press firmly with the other end of the ravioli cutout contraption. Really press hard to seal the ends. Use a knife to cut the ravioli apart, if necessary.

Bring a large pot of salted water to a boil and carefully add each ravioli. Boil for about 2-3 minutes. 
Using a slotted spoon, remove the delicate ravioli and set aside.

Vanilla Basil Butter Sauce:
4 Tbs. salted butter
1/4 tsp. vanilla extract
1 Tbs. fresh basil, torn

Meanwhile, simmer the butter sauce and drizzle over the ravioli to serve.

You’ll be amazed beyond belief. I promise.

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