Surf 'n' Turf Ravioli

Have a complete surf 'n' turf dinner wrapped in hearty pockets of steak and lobster-filled ravioli and drizzled with olive oil.


  • For the pasta:
  • 2 1/2 to 3 cups all-purpose flour
  • 4 large eggs
  • Salt, to taste
  • For the surf filling:
  • 1 pound cooked lobster meat
  • 1/4 cup ricotta
  • 2 teaspoons lemon juice
  • 1/4 cup shallot, finely chopped and sauteed until translucent
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon tarragon, finely chopped
  • Salt and pepper, to taste
  • For the turf filling:
  • 1 pound chuck beef, cut into two pieces
  • 1 cup yellow onion, finely diced
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper, to taste
  • 2 to 4 cups red wine


  1. Make the pasta: Pour 2 1/2 cups flour onto a large work surface, and make a large well in the center. Crack eggs into the well. Using a fork, whisk eggs until combined, and slowly add flour. Once enough flour has been incorporated, use your hands to work the dough. If too sticky, add more flour. If too dry, you can add a little bit of water or olive oil. Knead the dough for about 8 to 10 minutes. Wrap in plastic and refrigerate for about 1 hour.
  2. Make the fillings: For the lobster filling, combine all ingredients in a medium bowl, cover with plastic wrap and refrigerate until ready to use.
  3. For the braised beef: Heat 1 teaspoon of vegetable oil in a large saucepan until almost smoking. Add meat and brown on all sides. Add onion, tomato paste, Worcestershire, salt, pepper and enough red wine to almost cover the meat. Mix ingredients until combined. Bring to boil and cover with a lid. Reduce to simmer and cook for 2 to 3 hours or until meat is falling apart and will shred easily.
  4. Once meat is ready for shredding, remove and place in a medium bowl. Keep sauce boiling, uncovered, until reduced and slightly thickened. Shred beef using two forks or hands; remove any fatty pieces. Add about 1/4 cup of the reduced sauce to keep meat moist.
  5. Make the ravioli: Cut pasta dough into 8 equal pieces. Using a manual pasta maker or KitchenAid pasta attachment, roll dough out gradually starting at number 1 and going to a number 5 thinness. Cut a long pasta sheet in half, and place a teaspoon of the lobster filling in the center. Place 1 teaspoon of the shredded beef filling next to the lobster, leaving a small space so the fillings don’t touch. Dip your finger in water and trace around the fillings. Cover with the other ravioli sheet and press together. Make sure there are no air bubbles. You will have two fillings in one large ravioli. Use a round cookie cutter or a knife to cut the desired ravioli shape.
  6. Bring a large pot of salted water to a boil, and cook raviolis for a few minutes, or until they float to the top. Serve with your favorite sauce, or drizzle with olive oil and garnish with fresh chives. Enjoy!