Lobster Ravioli and Lobster Bisque

mushroom ravioliLobster Ravioli and Lobster Bisque: Homemade ravioli is a fantastic special occasion treat. It is a lovely platform for your creative filling ideas and it always comes out tasting wonderful. Pasta-making aficionados consider it therapeutic, relaxing, calming, meditative, deeply satisfying, even sensual.  There is undeniable culinary romance in the idea of fresh pasta – especially when you have as ingredients fresh from the ocean lobster. We use this recipe in many of our North Georgia Cooking Classes at Beechwood Inn.

Lobster Ravioli and Lobster Bisque:

Lobster Ravioli and Lobster Bisque at Beechwood Inn in the North Georgia Mountains


4 oz ricotta

½ cup grated Parmigianino Reggiano

8 ounces fresh steamed lobster meat

2 egg yolks

1 clove garlic, minced

1 tablespoon chopped fresh herbs (thyme, basil, sage)

Salt and freshly ground black pepper

Pinch of freshly grated nutmeg

In a food processor chop the lobster (don’t over-process and make paste). Pour into a bowl and add the ricotta, Parmigianino Reggiano, yolks, garlic and basil and stir together until well mixed. Season with salt, pepper and nutmeg. Place in the refrigerator until needed.

Lobster Bisque


2 Lobster Carcasses

4 cups low salt chicken stock

2 minced shallots

2 chopped green onions

3 garlic cloves, crushed

1 cup dry white wine

2 teaspoons Worcestershire sauce

2 teaspoons Tabasco sauce

1 teaspoon fresh thyme

¼ cup dry sherry

4 ounces tomato paste

2 bay leaves

2 cups heavy whipping cream

4 tablespoons butter


In a pot heat a little oil over med-high heat and sauté shallots, onions, and garlic for one minute.

Deglaze the pan with the white wine. Add the Worcestershire, Tabasco, and thyme and sauté for another minute. Add chicken stock and bring to a boil then add lobster carcasses and add enough water to cover. Simmer for 2 – 3 hours.

Remove the lobster carcasses and discard. Strain the broth and discard solids and return liquid to a clean pan. Bring to a simmer and add tomato paste and add the bay leaves. Simmer for 10 minutes.

Whisk in heavy cream and the butter and bring to a boil. Turn heat down to a simmer and cook until the bisque coats the back of a spoon, about an hour. If it needs thickening take 2 tablespoons of arrowroot and place in a small bowl. Add several tablespoons water and whisk to incorporate. Add to the bisque while stirring.

Pasta Dough

2 eggs

1 1/2 cups Italian 00 Flour (We use King Arthur http://www.kingarthurflour.com/ )

Several tablespoons of water

1/2 teaspoon salt

Flour for rolling

Place the eggs and flour in a food processor and process until it looks crumbly in texture. Add 1 tablespoon of water at a time until the texture is like wet sand. The dough should stick to itself when pinched but not to your fingers. Wrap the dough in plastic and let rest at room temperature for 30 minutes, in the refrigerator for 1 day or in the freezer for 1 month. This recipe makes about 3/4 pound pasta, enough for 30 to 35 ravioli.

Georgia Cooking School at Beechwood InnAssembling Ravioli: Divide the pasta dough into 3 pieces. With pasta machine on thickest setting roll the pasta dough through a couple of times to knead-it. Set the pasta machine for the next thinner setting and run it through again. Roll the pasta through thinner settings until the piece of pasta is about 1/16 inch thick, or so you can almost see your hand through it. Place the piece of pasta on a well floured work surface.  

Place one heaping tablespoon of the filling just below the center of the sheet. Place another heaping tablespoon 1 ½ inches away. Continue all the way down the sheet. Each sheet should hold approximately 10 mounds of filling. Spray a very light mist of water around the edges or use a pastry brush to brush lightly with water. Fold the top over the filling to meet at the other side. With your fingers, go around the filling to seal the ravioli. With a zigzag cutter cut to form square and place on a baking sheet lined with towels and dusted heavily with flour. Repeat with the remaining two pieces.

In a small saucepan, melt the butter. Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, approximately 3 to 4 minutes. Drain and toss with the butter. Place the ravioli on a platter and spoon the sauce over the top. Sprinkle with the grated Parmigianino and basil and serve immediately. Makes about 30 – 35 ravioli and serves 4 – 6 as a main course. 

To plate

Warm large bowls in a warming drawer or a 120 oven. Place 5 – 6 ravioli in each bowl and cover with bisque. Garnish with fresh herbs and a sprinkling of grated cheese. Serve with fresh warm sour dough bread.

want to Learn to Make Lobster Ravioli and Lobster Bisque? Just join us for a Cooking Class

Warm large bowls in a warming drawer or a 120 oven. Place 5 – 6 ravioli in each bowl and cover with bisque. Garnish with fresh herbs and a sprinkling of grated cheese. Serve with fresh warm sour dough bread.

want to Learn to Make Lobster Ravioli and Lobster Bisque? Just join us for a Cooking Class

2016: Travel Writer Meagan Martz “Afriendafar:” wrote about Dinner at Beechwood Inn:

Yes, let’s talk about the food! As soon as we saw that the owners, Chefs Gayle and David, went to culinary school in Dijon, France, we couldn’t contain our excitement! Having just recently returned from Burgundy, we were ready for an amazing meal! Every Saturday night, the Beechwood Inn throws an amazing six course meal.

Ryan and I live in Decatur, a wonderful location for Atlanta restaurants, and we make it a point to try new and exciting places. In that sense, we are very much spoiled. We also plan most of our trips abroad around eating, so trust me on this next part. This was quite possibly the best meal that we have ever hadIt was, by far, the most well thought out meal that we have ever been served. Between each course, David walked us all through the ingredients. We learned about the local farmers who grew the micro-greens in our salad and raised the pigs for the house-made fennel sausage; we even learned the history of Laurel-Aged Charleston Gold Rice. Each wine pairing was excellent, and David explained their characteristics, their regions of origin, and the best way to taste our glass of Italian Aglianico when paired with our cheese course. We shared a table with another couple, and they were equally impressed with such a fine dining experience outside of the city. While each description was mouth-watering, each bite was even more delicious. http://www.afriendafar.com/2016/02/09/georgia-mountain-bed-breakfast/


By Chef David Darugh “Best Chefs America” Recipe: Lobster Ravioli and Lobster Bisque

Chef/Owner Beechwood Inn

Georgia’s Premier Wine Country Inn