Hey y’all! If you’re craving a dish that’s both luxurious and satisfying, this Lobster Ravioli recipe is your ticket to an unforgettable meal. Imagine tender pasta pockets bursting with succulent lobster, herbs, and creamy ricotta, all blanketed in a luscious, buttery sauce. Whether you’re celebrating date night, hosting friends, or simply treating yourself, this show-stopping pasta will wow any crowd. Let’s get cooking!
Why You’ll Love This Lobster Ravioli
- Rich, decadent flavor with sweet lobster and creamy ricotta.
- Perfect for special occasions or elevating weeknight dinners.
- Impressive presentation yet surprisingly easy to make from scratch.
- Customizable with your favorite herbs and sauces.
- A fun homemade pasta project that delivers restaurant-quality results.
Lobster Ravioli Ingredients
- 1 lb fresh lobster meat (steamed and chopped)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh chives
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 large egg (for egg wash)
- 1 batch fresh pasta dough (see Serious Eats pasta dough recipe)
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tbsp chopped fresh parsley (for garnish)
How to Make Lobster Ravioli
Step 1: Prepare the Lobster Ravioli Filling
- In a medium bowl, combine the chopped lobster meat, ricotta cheese, Parmesan, chives, lemon juice, salt, pepper, and red pepper flakes. Mix gently to combine and set aside.
Step 2: Roll Out the Pasta Dough
- Divide the pasta dough into two portions. Roll each portion into long, thin sheets (about 1/16-inch thick) using a pasta machine or rolling pin. Dust with flour as needed to prevent sticking.
Step 3: Assemble the Lobster Ravioli
- Place one pasta sheet on a floured surface. Spoon 1 tablespoon of filling in mounds, spaced about 2 inches apart.
- Brush the edges and spaces between mounds with beaten egg.
- Top with the second pasta sheet and press down around each mound to seal. Cut into ravioli squares with a sharp knife or ravioli cutter.
- Press edges with a fork to ensure a tight seal.
Step 4: Cook Lobster Ravioli
- Bring a large pot of salted water to a boil. Gently add ravioli and cook for 3-4 minutes, or until they float to the surface.
- Use a slotted spoon to transfer cooked ravioli to a plate.
Step 5: Make the Creamy Sauce
- In a large skillet over medium heat, melt butter. Add shallot and garlic; sauté until fragrant, about 2 minutes.
- Stir in white wine, simmer for 2 minutes, then add heavy cream. Let simmer until slightly thickened, about 3-4 minutes.
- Season with salt and pepper to taste.
Step 6: Serve Lobster Ravioli
- Gently toss cooked ravioli in the sauce to coat. Garnish with fresh parsley and extra Parmesan. Serve immediately and enjoy!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Lobster Ravioli Notes & Helpful Tips
- For the freshest flavor, use lobster meat steamed the same day, or high-quality frozen lobster if fresh isn’t available (learn more about choosing lobster).
- Don’t overfill the ravioli to prevent bursting during cooking.
- Seal ravioli edges firmly with a fork to keep the filling inside.
Lobster Ravioli Variations
- Crab Ravioli: Substitute lobster with an equal amount of fresh crab meat.
- Lemon Brown Butter Sauce: Toss ravioli with brown butter and a squeeze of lemon instead of cream sauce.
- Spicy Tomato Sauce: Serve lobster ravioli with a garlicky tomato sauce for a zesty twist.
Required Equipment for Lobster Ravioli
- Pasta machine or rolling pin
- Mixing bowls
- Sharp knife or ravioli cutter
- Slotted spoon
- Large skillet and saucepan
- Measuring cups and spoons
- Fork (for sealing ravioli)
Storing and Reheating Lobster Ravioli
Refrigerate any cooked ravioli in an airtight container for up to 2 days. To reheat, gently warm in simmering water for 1-2 minutes or in the microwave with a splash of cream. Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months (learn more about pasta storage).
Serving Recommendations & Pairings for Lobster Ravioli
- Pair with a crisp white wine like Chardonnay or Pinot Grigio.
- Serve alongside a simple arugula salad with lemon vinaigrette.
- Add garlic bread or focaccia for a complete Italian meal.
Lobster Ravioli Pro Tips
- Ensure your pasta sheets are thin for delicate, tender ravioli texture.
- Chill the filling before assembling ravioli for easier handling (homemade ravioli tips).
- Don’t crowd the pot when boiling ravioli to prevent sticking.
Lobster Ravioli FAQ
- Can I use store-bought pasta sheets?
- Yes, you can use good-quality fresh or refrigerated pasta sheets to save time.
- Can I freeze Lobster Ravioli?
- Absolutely! Freeze uncooked ravioli on a tray, then transfer to a bag, and cook from frozen for best texture.
- What sauce goes best with Lobster Ravioli?
- A light cream sauce, brown butter, or tomato sauce all pair beautifully with lobster ravioli’s delicate flavors.
Ingredients
- 8 oz cooked lobster meat, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package fresh pasta sheets (about 12 oz)
- 1 egg, beaten (for sealing)
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup tomato puree
- 1 garlic clove, minced
Instructions
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1In a bowl, combine chopped lobster meat, ricotta cheese, Parmesan cheese, chives, salt, and black pepper. Mix until well blended.
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2Lay out the pasta sheets on a floured surface. Place small spoonfuls of the lobster filling about 2 inches apart on one sheet.
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3Brush the edges around the filling with beaten egg. Place another pasta sheet on top and press around the filling to seal. Cut into individual ravioli.
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4Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon.
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5Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in tomato puree and heavy cream; simmer for 3–4 minutes until slightly thickened.
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6Serve the cooked ravioli topped with the creamy tomato sauce and garnish with extra chives if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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