There’s something undeniably luxurious about lobster ravioli. The delicate, homemade (or store-bought, no judgment!) pasta pockets filled with sweet, tender lobster meat, all smothered in a rich, creamy sauce—it’s the kind of dish that makes any meal feel special. Whether you’re planning a romantic dinner, a fancy dinner party, or just treating yourself to something extra delicious, this Lobster Ravioli recipe is a must-try. Trust me, once you taste that luscious filling paired with a velvety sauce, you’ll never want to order it from a restaurant again!
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Why You’ll Love Lobster Ravioli
This recipe is more than just a meal—it’s an experience. Whether you’re cooking to impress or indulging in a restaurant-quality dish at home, here’s why it’s a winner:
Restaurant-Worthy: It’s the kind of dish you’d find at a high-end Italian restaurant, but you can make it in your own kitchen!
Luxurious Yet Simple: Lobster feels fancy, but this recipe is surprisingly easy to put together.
Rich and Flavorful: Every bite is packed with buttery lobster meat, creamy cheese, and a silky smooth sauce.
Perfect for Special Occasions: Whether it’s a date night, anniversary, or just a well-deserved treat, this dish always impresses.
Customizable: Serve it with a classic butter sauce, a creamy tomato sauce, or even a light garlic-lemon drizzle—whatever suits your taste!
Ingredients
The magic of this dish comes from a few high-quality ingredients that elevate the flavors to perfection. Let’s break it down:
Lobster Meat: Sweet, tender, and the star of the dish. Fresh or frozen lobster meat works perfectly.
Ricotta Cheese: Adds a creamy texture to the filling, making every bite smooth and luscious.
Parmesan Cheese: A hint of nuttiness and depth that balances the richness.
Garlic: A little goes a long way in enhancing the flavor of both the filling and the sauce.
Shallots: Mildly sweet and aromatic, they add a subtle depth to the sauce.
Butter: Because what’s lobster without butter? It creates that luxurious, silky texture.
Heavy Cream: Essential for a velvety, rich sauce that coats the ravioli beautifully.
Tomato Paste: Adds a touch of acidity and a deep, savory note to the sauce.
White Wine: A splash of dry white wine brightens the sauce and enhances the lobster’s natural sweetness.
Fresh Herbs: Parsley and basil add freshness and color to balance the richness.
Pasta Dough or Wonton Wrappers: If you’re making homemade pasta, go for it! Otherwise, wonton wrappers make an easy and delicious alternative.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Let’s dive into the steps to create this elegant dish:
Prepare the Lobster Filling: In a bowl, mix the cooked lobster meat, ricotta, Parmesan, minced garlic, and a pinch of salt and pepper. Stir until smooth and well combined.
Assemble the Ravioli: If using homemade pasta dough, roll it out thinly. Place small spoonfuls of filling onto one sheet, then top with another sheet. Press around the filling to seal, then cut into ravioli squares. If using wonton wrappers, place filling in the center, brush edges with water, and seal tightly.
Boil the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 3-4 minutes, or until they float to the top. Drain and set aside.
Make the Sauce: In a large pan, melt butter and sauté shallots and garlic until fragrant. Stir in tomato paste and white wine, letting it reduce slightly. Add heavy cream and simmer until thickened.
Coat the Ravioli: Gently add the cooked ravioli to the sauce, tossing lightly to coat without breaking them.
Serve and Garnish: Plate the ravioli and drizzle with extra sauce. Garnish with fresh herbs and a sprinkle of Parmesan for that final touch.
How to Serve Lobster Ravioli
This dish is stunning on its own, but here are a few ways to make it even more memorable:
Crusty Bread: A side of warm bread is perfect for soaking up that rich sauce.
Fresh Greens: A simple arugula or mixed greens salad with a light vinaigrette balances the richness.
A Glass of Wine: Pair it with a crisp white wine like Chardonnay or Sauvignon Blanc for a perfect match.
Grated Lemon Zest: A little lemon zest on top adds a fresh, bright contrast to the creamy sauce.
Additional Tips
Make Ahead: Prepare the ravioli in advance and freeze them for a quick and easy meal later.
Sauce Variations: Try a brown butter and sage sauce or a light garlic-lemon sauce for a different twist.
Storage Tips: Leftover ravioli can be stored in an airtight container in the fridge for up to 2 days.
Freezing Option: Freeze uncooked ravioli on a baking sheet, then transfer to a bag for up to 2 months. Cook straight from frozen.
FAQ Section
Q1: Can I use pre-made ravioli?
A1: Absolutely! Store-bought lobster ravioli works great if you’re short on time—just focus on making an amazing sauce.
Q2: Can I substitute the lobster?
A2: Yes! Shrimp, crab, or even a mix of seafood would work beautifully in the filling.
Q3: How do I prevent my ravioli from bursting while cooking?
A3: Don’t overfill them, and make sure the edges are sealed tightly. Cooking in gently simmering water (not a rolling boil) also helps.
Q4: Can I make the sauce without wine?
A4: Of course! Just replace it with seafood broth or a squeeze of lemon juice for acidity.
Q5: What’s the best way to reheat leftover ravioli?
A5: Reheat gently in a pan with a splash of cream or butter to keep them from drying out. Avoid microwaving, as it can make them rubbery.
Q6: Can I make this gluten-free?
A6: Yes! Use gluten-free pasta dough or gluten-free wonton wrappers.
Q7: What can I do if my sauce is too thick?
A7: Add a little pasta water or extra cream to loosen it up.
Q8: Can I add cheese on top?
A8: Definitely! A sprinkle of Parmesan or Pecorino Romano adds extra flavor.
Q9: How can I make this dish lighter?
A9: Swap the heavy cream for half-and-half or a splash of milk for a less rich sauce.
Q10: Can I use frozen lobster meat?
A10: Yes! Just thaw it completely and pat it dry before using.
Final Thoughts
Lobster Ravioli is one of those dishes that feels extravagant but is surprisingly easy to make at home. Whether you’re celebrating something special or just craving a little luxury, this recipe delivers. So grab your fork, twirl that luscious, sauce-coated ravioli, and enjoy every bite because you deserve it!
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Lobster Ravioli
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Lobster Ravioli is a luxurious, restaurant-quality dish made at home. Featuring delicate homemade pasta filled with creamy ricotta and caramelized onions, it’s tossed in a rich, buttery cream sauce with tender lobster. Perfect for romantic dinners, special occasions, or anyone craving healthy homemade recipes and easy dinner recipes with gourmet flair. Serve with a crisp Caesar salad for the ultimate meal.
Ingredients
For the Ravioli Filling:
- Olive oil
- 1 Vidalia onion, peeled and thinly sliced
- 1 cup ricotta cheese
- Zest of 1 lemon
- 1/4 cup freshly grated Parmesan-Reggiano
- 1 large egg yolk
- Kosher salt, to taste
- 1/2 teaspoon crushed red pepper
For the Ravioli Pasta:
- 1 1/4 cups + 2 tablespoons all-purpose flour, plus extra for dusting
- 7 tablespoons fine cornmeal
- 9 large egg yolks
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons water (add as needed)
For the Cream Sauce:
- 2 lobster tails
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Crushed red pepper, for garnish
Instructions
Make the Ravioli Filling:
- Heat 1–2 teaspoons olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cover and cook for 15 minutes, stirring occasionally.
- Uncover and continue cooking, stirring occasionally, until caramelized (about 20 minutes). Add more olive oil if needed. Remove from heat, mince finely, and set aside.
- In a bowl, mix ricotta, Parmesan, caramelized onions, egg yolk, salt, and crushed red pepper. Set aside.
Make the Ravioli Dough:
- In a stand mixer with a paddle attachment (or by hand in a bowl), mix flour and cornmeal.
- Add egg yolks, olive oil, and water, one tablespoon at a time, until the dough comes together.
- Knead on a floured surface for 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
- Divide dough into 4 pieces and roll into thin sheets using a pasta machine, gradually decreasing thickness to setting #2 (about ⅛-inch thick).
Assemble the Ravioli:
- Place ½ teaspoon of filling on the pasta sheet, spacing 2 inches apart. Brush edges with water.
- Fold over the pasta sheet and press to seal. Use a ravioli stamper to cut out shapes.
- Transfer ravioli to a floured baking sheet and refrigerate until ready to cook. To freeze, place on a baking sheet in a single layer, freeze for 30 minutes, then transfer to an airtight container.
Make the Sauce & Cook the Ravioli:
- Bring a pot of salted water to a boil. Add lobster tails and cook for 4–5 minutes until opaque. Rinse under cold water, remove meat from shells, chop, and set aside.
- In a skillet, heat cream, butter, lemon zest, salt, and black pepper over medium heat. Simmer for 7 minutes.
- Cook ravioli in a pot of salted boiling water for about 2 minutes until they float.
- Transfer ravioli and chopped lobster to the sauce. Gently mix and serve with crushed red pepper and extra Parmesan.
Notes
- Ravioli and sauce can be prepped in advance for easy cooking.
- If you don’t have a pasta machine, roll dough thinly with a rolling pin.
- Substitute shrimp for lobster for a different take.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 480mg
- Fat: 35 g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 290mg