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    Home » Recipes » Main Dishes » Lobster Ravioli

    Lobster Ravioli

    Published: May 20, 2022 · Modified: May 20, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This homemade Lobster Ravioli is a simple yet gourmet meal perfect for any occasion. Plump ravioli filled with lobster and tossed in a creamy sauce, this recipe looks fancy but is easy enough that anyone can make it! This flavorful homemade ravioli recipe is going to be your new favorite.

    A plate of lobster ravioli by a glass of wine and a skillet with pasta.
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    Pinterest graphic of a plate of lobster ravioli with a forkful lifted from the plate.
    Pinterest graphic of a skillet of lobster ravioli with a wooden spoon.
    Pinterest graphic of a plate of lobster ravioli by a glass of wine.
    Pinterest graphic of a close view of a skillet of lobster ravioli in a creamy sauce.
    Pinterest graphic of a plate of lobster ravioli by a glass of wine and skillet of pasta.

    If you’re looking to impress your guests or feel extra romantic, make this delicate but delicious lobster ravioli recipe. It’s a simple but elegant recipe that will delight anyone you serve it to. While making homemade pasta for ravioli seems complicated, I promise that it’s not! If you’ve never made your fresh pasta, just know that while the process is not quick, it’s easier than you might think.

    This made from scratch lobster ravioli is just as tasty, if not better, than what you’d get at your local Italian restaurant. The slight sweetness of the lobster paired with the bright and creamy sauce makes for a velvety and luxurious dish that will make your mouth water! Need a side dish to go with your homemade ravioli? Try my garlic bread recipe or dinner rolls recipe.

    What You Need to Make This Recipe

    Ingredients needed to make lobster ravioli.

    Pasta dough — you only need flour, eggs, olive oil, and salt to make homemade pasta dough.

    Lobster meat — as the lobster is the star of the filling, make sure you use the best quality lobster you can find. Fresh lobster tails are best.

    Ricotta — using ricotta cheese for the ravioli keeps the filling firm but creamy.

    White wine — adding white wine to the sauce helps balance out the richness. White wines such as Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Blanc work for this recipe.

    Heavy cream — to make the sauce thick and creamy, you’ll need heavy cream. For a lighter alternative, you can swap with half and half.

    How to Make Lobster Ravioli

    Set of two photos showing a lemon zested and pasta rolled.

    1. In a large bowl, stir together the lobster, garlic, ricotta, lemon zest, salt, and pepper until combined.

    2. Divide the pasta dough into quarters and lightly dust with all-purpose flour to keep the pasta from sticking. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.) See the recipe card down below for my homemade pasta dough.

    Set of two photos showing the filling added to the pasta and shaped.

    3. Place one dough sheet on a clean work surface, dollop the lobster mixture in 1 tablespoon portions about 1-inch apart.

    4. Brush the dough around the filling with water. Top with the other dough sheet, and press around the filling to seal.

    Set of two photos showing the pasta cut and wine added to a pan sauce.

    5. Cut into squares. Place the ravioli on a baking sheet, and refrigerate, uncovered, while continuing.

    6. Melt the butter in a large skillet over medium-high heat. Add the shallots. Cook, stirring often, until translucent, about 1 minute. Add the wine. Cook, stirring often until reduced by half. Whisk in the cream, sage or thyme, salt, and pepper. Cook, whisking constantly until slightly thickened, about 2 minutes. Remove from the heat.

    Set of two photos showing the ravioli added to boiling water then transferred to the sauce.

    7. In a large pot of salted boiled water, add the chilled ravioli. Cook stirring occasionally, until the pasta is tender, about 2 to 5 minutes.

    8. Using a slotted spoon, transfer the ravioli to the skillet with the cream sauce. Place the skillet over medium-high heat and return to a simmer, stirring occasionally, adding 2 to 4 tablespoons of pasta water if needed to loosen the sauce. Serve the lobster ravioli immediately.

    A plate of lobster ravioli with a fork lifting up a bite.

    Pro Tips for Making This Recipe

    • If you are making your pasta dough, make sure to prepare the dough first, as it’s best to give the dough time to rest.
    • Make sure to roll the pasta as thin as possible, as homemade fresh pasta dough gets slightly thicker when it cooks.
    • When chopping the lobster meat, make sure to chop it finely. This helps you evenly distribute the lobster meat in the filling.
    • Before making the ravioli filling, make sure the lobster has completely cooled before mixing the filling and adding it to the pasta.
    • Be careful not to overfill your lobster ravioli, or they won’t seal properly.
    • If you do not have a ravioli cutter, you can use a cookie-cutter. A cookie-cutter will yield the most uniform portions of ravioli. You can use circle, square, heart, or diamond-shaped cookie cutters to change up the shape of the lobster ravioli.

    A skillet of lobster ravioli with a wooden spoon inside.

    Frequently Asked Questions

    Do I need to use fresh pasta dough?

    If you do not want to make homemade pasta dough, you can buy fresh pasta sheets or use wonton wrappers. However, I highly recommend trying your hand at making homemade pasta dough for the ravioli if you have the time. It’s worth the effort! If using wonton wrappers, lightly wet the edges of the wrapper with water. Place 1 tablespoon of the lobster mixture in the center of the wrapper. Top with another wonton wrapper and press it down around the filling to get out any air bubbles and seal the edges. Repeat with the remaining lobster filling and wonton wrappers. 

    How do I store leftovers?

    Place leftover lobster ravioli and the sauce in an airtight container and store in the fridge for up to four days. You can gently reheat the sauce and ravioli on the stovetop until everything is warm.

    How do I freeze this?

    If you want to freeze this lobster ravioli recipe, then transfer it to a lined sheet pan before cooking them. Flash freeze the filled pasta until frozen and transfer to a freezer-safe bag or container for a month. When ready to cook, do not thaw. Boil frozen ravioli for an additional 1 to 2 minutes or until the ravioli float to the top of the water.

    How do I cook the lobster meat?

    To cook the lobster meat, place 4 to 6 fresh or thawed lobster tails in a shallow pan. Add enough water just to cover the bottom. Bring to a simmer over medium heat, cover, and cook for 3 to 5 minutes or until the meat is opaque and the shells are bright red. Remove the tails from the pan and let cool before removing the meat from the shell.

    Can I use frozen lobster for the filling?

    You can use frozen cooked lobster for the lobster ravioli filling instead of fresh lobster. You will have to thaw the meat before mixing it with the rest of the filling ingredients. Keep in mind that you should not freeze the ravioli if you use frozen lobster meat.

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    If you’ve tried this Lobster Ravioli recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A plate of lobster ravioli with one cut, showing the lobster filling.
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    5 from 4 votes

    Lobster Ravioli

    You won't believe how easy it is to make homemade Lobster Ravioli. This velvety and luxurious dish is perfect for entertaining guests or for a romantic night in.
    Course Main Course
    Cuisine Italian
    Prep Time 2 hours
    Cook Time 20 minutes
    Total Time 2 hours 20 minutes
    Servings 6 servings
    Calories 407kcal
    Author John Kanell

    Equipment

    • mixing bowl
    • Pasta roller optional
    • Skillet
    • Large Pot

    Ingredients

    For the Homemade Pasta Dough:

    • 2 cups all-purpose flour (240g)
    • 3 large eggs
    • 1 tablespoon olive oil
    • ½ teaspoon salt

    For the Ravioli Filling:

    • 12 ounces cooked lobster meat chopped (2 cups chopped/342g)
    • 3 cloves garlic minced (1 tablespoon/ (9g)
    • 1 cup whole milk ricotta cheese (250g)
    • 2 teaspoons lemon zest
    • ¾ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 pound homemade pasta dough (450g)

    For the Sauce:

    • 1 tablespoon unsalted butter
    • 1 shallot thinly sliced (35g)
    • ¾ cup dry white wine (180mL)
    • ½ cup heavy whipping cream (120mL)
    • 1 teaspoon finely chopped fresh sage or thyme
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    For the Pasta Dough:

    • Place the flour in a mound on a clean work surface and make a well in the center. Add the eggs, olive oil, and salt. Begin beating the eggs with a fork to break them up. Slowly start to mix in the flour while beating. Continue until a shaggy mixture forms.
    • Working with your hands or a bench scraper, begin folding the mixture together until a dough ball forms. Knead the dough until it is smooth and elastic, about 10 minutes, sprinkling with additional flour if needed to keep the flour from sticking to your hands or the counter. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour and up to 3 hours.

    For the Ravioli Filling:

    • In a large bowl, stir together the lobster, garlic, ricotta, lemon zest, salt, and pepper until combined.
    • Divide the pasta dough into quarters and lightly dust with all-purpose flour to keep the pasta from sticking as needed. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.) Place one dough sheet on a clean work surface, dollop the lobster mixture in 1 tablespoon portions about 1-inch apart. Brush the dough around the filling with water. Top with the other dough sheet, and press around the filling to seal. Cut into squares.
    • Place the ravioli on a baking sheet, and refrigerate, uncovered, while continuing. (Ravioli can also be frozen and stored in an airtight container for up to 1 month.)

    For the Sauce:

    • In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a boil over medium-high.
    • Meanwhile, melt the butter in a large skillet over medium-high. Add the shallots. Cook, stirring often, until translucent, about 1 minute. Add the wine. Cook, stirring often until reduced by half, about 4 minutes. Whisk in the cream, sage or thyme, salt, and pepper. Cook, whisking constantly until slightly thickened, about 2 minutes. Remove from the heat.
    • When the water is boiling, add the chilled ravioli. Cook stirring occasionally, until the pasta is tender, about 2 to 5 minutes. Using a slotted spoon, transfer the ravioli to the skillet with the cream sauce. Place the skillet over medium-high heat and return to a simmer, stirring occasionally, adding 2 to 4 tablespoons of pasta water if needed to loosen the sauce. Serve immediately.

    Video

    Notes

    • If you are making your pasta dough, make sure to prepare the dough first, as it’s best to give the dough time to rest.
    • Make sure to roll the pasta as thin as possible, as homemade fresh pasta dough gets slightly thicker when it cooks.
    • When chopping the lobster meat, make sure to chop it finely. This helps you evenly distribute the lobster meat in the filling.
    • Before making the ravioli filling, make sure the lobster has completely cooled before mixing the filling and adding it to the pasta.
    • Be careful not to overfill your ravioli, or they won’t seal properly.
    • If you do not have a ravioli cutter, you can use a cookie-cutter. A cookie-cutter will yield the most uniform portions of ravioli. You can use circle, square, heart, or diamond-shaped cookie cutters to change up the shape.

    Nutrition

    Calories: 407kcal | Carbohydrates: 36g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 824mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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