Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine

(see Harvest on the Harbor)

Yields 35 ravioli (7 servings)


Butternut-Mascarpone Lobster Ravioli

Butternut-Mascarpone Lobster Ravioli, with Balsamic Pomegranate Spinach Salad


1 lb peeled, roughly chopped butternut squash

4 oz mascarpone cheese

1 oz roasted garlic

1 oz brown sugar

1 T salt

Pinch of white pepper

1 egg, beaten

17.5 oz cooked lobster meat

70 wonton wrappers


  • Pre-heat oven to 375 F
  • Bring 2 qt. Salted water to a simmer
  • Cover garlic with olive oil in a shallow pan, wrap in tin foil and cook  25 – 30 minutes, or until soft and golden brown
  • Add chopped squash to simmering water; simmer 8 – 10 minutes until squash is tender
  • Drain, add butternut squash to mixing bowl with the remaining ingredients
  • Mix filling until incorporated
  • Lay out half the wontons on a dry surface. Measure ¾ T for the center of each ravioli. Add ½ oz lobster to the center with butternut filling. Dip a finger into the beaten egg and trace the edges of the wrapper. Place one of the remaining wrappers over the top, seal tightly along the edges. Use a 2 ½ inch circular cutter to shape the ravioli
  • Steam or simmer ravioli for 5 minutes

Balsamic Pomegranate Reduction

Yields ½ cup


¼ c. 2-year aged balsamic

¼ c. Mirin

¼ c. pomegranate juice

¼ c. sugar (to reduce the acidity of the balsamic & aid in the reduction)


  • Add all ingredients to a small saucepot, stir well
  • Bring to boil
  • Lower heat to a simmer, stirring every few minutes until the mixture has reduced by half
  • Allow to cool before serving

Salad Assembly:

  • Pick, wash and dry 7 cups of fresh spinach leaves. Place in a large mixing bowl.
  • Reserve 1 T. balsamic reduction for garnish
  • Toss remainder of reduction with spinach leaves


  • Place 1 cup of salad mixture in the center of plate
  • Arrange 5 ravioli evenly around salad
  • Drizzle some of the reserved reduction onto each plate and serve


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