Bencotto | Lobster Ravioli

On a recent trip to San Diego, I wanted to try the various restaurants in Little Italy.  I love Italian food, and from a previous visit, I know Little Italy in San Diego has some of the best restaurants.  From reviewing Yelp, Bencotto seems to be the most promising with its amazing reviews and drool-worthy pictures.  One of the epic dishes I had here with the lobster ravioli with caviar.  Even to this day, I still think about the first time I had this in my mouth.  It was like heaven.  I am so glad that I am able to recreate this dish at home instead of having to drive two hours south (or four hours round-trip). Here’s how:


  • 1 cup (250 ml) lobster meat, diced
  • 1/2 cup (125 ml) mascarpone cheese
  • 1/2 teaspoon (2.5 ml) grated lemon zest
  • 32 wonton wrappers, thawed
  • 1 cup (250 ml) shallots, thinly sliced
  • 2 cups (500 ml) lobster shell pieces
  • 1 tablespoon (15 ml) tomato paste
  • 1 pinch saffron
  • 1 cup (250 ml) white wine
  • 2/3 cup (150 ml) cold butter, cubed
  • Salt and pepper (to taste)

Optional: Petrossian Royal Baika caviar


  • Combine the lobster meat with the cheese and lemon zest in a large bowl.
  • Season with salt and pepper. Set aside.
  • On a wooden cutting board surface, lay eight squares of wonton wraps. With a spoon, place about 1 tablespoon of filling in the centre of each square.
  • Brush the dough with a little water.
  • Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients.
  • Place on a baking sheet lined with parchment paper.
  • Cover and refrigerate.
  • In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 2 tablespoons of butter.
  • Mix with the wine and bring to a boil.
  • Remove from the heat and let steep for 5 minutes. Strain.
  • Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
  • Bring the cooking juices to a boil and reduce until about ¼ cup of sauce remain.
  • Over low heat, gradually add the butter, stir constantly.
  • Next, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly.
  • Divide the ravioli among four bowls.
  • Drizzle with the lobster sauce.
  • Top with caviar (optional).