Lobster Ravioli

Creamy, tender, and delightfully indulgent — Lobster Ravioli is a recipe that feels like a special occasion but is easy enough for a weeknight. Imagine delicate pockets of homemade pasta filled with sweet lobster and ricotta, bathed in a silky garlic-parmesan sauce that clings to every little nook. Fun fact: lobster tasted so luxurious in early New England that it was once considered food for servants and prisoners — now we get to reclaim it for dinner guests.

This version is special because it balances restaurant-style richness with home-cook simplicity. The dough is straightforward, the filling comes together in minutes, and the sauce is pure comfort. Compared to a classic mushroom ravioli on the blog, this lobster version delivers a brighter, more luxurious flavor while keeping the same approachable technique. Ready your rolling pin — you’re about to impress without stress.

What is Lobster Ravioli?

Lobster Ravioli is exactly what it sounds like: small parcels of fresh pasta stuffed with lobster-infused filling and served with a complementary sauce. Curious where the name came from? Maybe some chef tasted a ravioli so lush they declared it fit for royalty, or perhaps a lobster crawled onto the pasta plate and announced itself. Either way, the name promises decadence, and who doesn’t love that?

Is it romantic? Absolutely — remember the old saying “the way to a man’s heart is through his stomach.” Whether you’re wooing a date or treating the family, this dish makes an impression. Give it a try and see if your dinner companions swoon.

Why You’ll Love This

• Luxurious main highlight: Sweet lobster meat mixed with creamy ricotta and bright lemon zest creates a velvety, savory filling that sings against tender pasta.
• Cost-saving at home: Making ravioli from scratch uses simple pantry staples and controlled portions, so you get restaurant-quality flavor for less than takeout.
• Flavorful toppings: A butter-garlic cream sauce with a splash of white wine and extra Parmesan finishes each bite with richness and a hint of acidity to balance the sweetness.

Compared to other stuffed pastas on the blog, like a classic spinach and ricotta ravioli, this lobster version feels elevated but keeps the same cozy, comforting texture. Make it at home — it’s easier than you think and worth every bite.

How to Make

Quick Overview

This Lobster Ravioli recipe is straightforward and highly satisfying. The dough is simple to make and rests while you prepare the filling. The standout element is the creamy garlic-parmesan sauce that coats each ravioli, adding rich, silky texture. Expect about 45–60 minutes of total active time plus a 30-minute dough rest, and roughly 15 minutes of hands-on cooking when you assemble and boil the ravioli.

Prep time: 45–60 minutes (includes dough rest)
Cook time: 10–15 minutes
Total time: About 1 hour to 1 hour 15 minutes

Ingredients

• 2 cups all-purpose flour, mounded and measured, ready for dough
• 3 large eggs, room temperature, for dough
• 1 tablespoon olive oil, for dough
• 1/2 teaspoon salt, divided (1/2 teaspoon for dough, additional to taste)
• 1 cup cooked lobster meat, finely chopped, for filling
• 1/2 cup ricotta cheese, drained if very wet, for filling
• 1/4 cup grated Parmesan cheese, freshly grated, for filling
• 1 tablespoon fresh chives, finely chopped, for filling
• 1 teaspoon lemon zest, freshly grated, for filling
• Salt and pepper to taste, for filling and sauce
• 4 tablespoons unsalted butter, for sauce
• 2 cloves garlic, minced, for sauce
• 1/2 cup heavy cream, for sauce
• 1/4 cup white wine, optional, for sauce
• 1/4 cup grated Parmesan cheese, freshly grated, for sauce finishing
• Fresh parsley for garnish, chopped

Directions

1. Make the Ravioli Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and 1/2 teaspoon salt. Gradually mix the eggs with the flour using a fork, pulling in a little flour at a time until a shaggy dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Shape into a ball, wrap in plastic wrap, and let it rest at room temperature for at least 30 minutes.

2. Prepare the Lobster Filling: In a mixing bowl, combine the finely chopped cooked lobster meat, 1/2 cup ricotta, 1/4 cup grated Parmesan, chopped chives, lemon zest, and a pinch of salt and pepper. Mix gently until everything is evenly distributed. Taste and adjust seasoning — the lemon zest should brighten without overpowering.

3. Roll Out the Dough: Divide the rested dough into two equal portions. Flatten one portion slightly and run it through a pasta machine on the widest setting, gradually reducing the thickness until it’s thin but not translucent (about a few passes to setting 4 or 5 on many machines). If using a rolling pin, roll into a long, even sheet about 1/16–1/8 inch thick.

4. Assemble the Ravioli: Lay one sheet of dough on a lightly floured surface. Place small spoonfuls (about 1 teaspoon to 1 tablespoon depending on desired size) of lobster filling onto the sheet, leaving about 2 inches between each mound. Lightly brush water around each mound to help seal. Place the second sheet of dough over the first and press down gently around each filling mound to seal. Use a ravioli cutter or a sharp knife to cut out individual ravioli. Press the edges with your fingers or a fork to ensure a tight seal so they don’t open while cooking.

5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches so they don’t stick, about 3–4 minutes per batch, or until they float to the surface and feel tender but not mushy. Remove with a slotted spoon and set aside on a warm plate.

6. Make the Sauce: In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté 1–2 minutes until fragrant but not brown. Pour in 1/4 cup white wine (if using) and let it reduce by half. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan. Cook for 2–4 minutes until the sauce thickens slightly. Taste and season with salt and pepper.

7. Serve: Add the cooked ravioli to the skillet and gently toss to coat with the sauce. Serve hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese.

What to Serve With

• A crisp green salad with lemon vinaigrette to cut the richness.
• Roasted asparagus or sautéed green beans for a bright, textural contrast.
• Crusty garlic bread to soak up the sauce.
• A light, unoaked white wine like Pinot Grigio or a dry Riesling; for non-alcoholic options, try sparkling water with lemon.

Top Tips for Perfecting

• Use room-temperature eggs for dough — they incorporate more smoothly.
• Drain ricotta well to avoid a watery filling; place it in a fine mesh strainer for 10 minutes if needed.
• Don’t overfill ravioli; too much filling makes sealing difficult and increases the chance of burst pasta.
• Keep sealed ravioli on a lightly floured tray and cover with a slightly damp towel if you’re assembling in batches.
• If you don’t have fresh lobster, use high-quality canned or frozen lobster meat thawed and drained; adjust seasoning because canned versions can be saltier.
• To boost flavor, fold in a teaspoon of finely chopped tarragon or a pinch of smoked paprika into the filling for a subtle twist.

Storing and Reheating Tips

• Refrigeration: Store cooked ravioli in an airtight container with a little sauce for up to 3 days. Keep sauce separate if you want to prevent softening.
• Freezing: Freeze uncooked, well-sealed ravioli on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 1–2 minutes to the boiling time.
• Reheating: Gently reheat cooked ravioli in a skillet over low heat with a splash of cream or broth, or warm in a 350°F oven covered with foil for 10–12 minutes. Avoid microwave reheating if possible to prevent rubbery texture.

FAQs

What type of lobster is best for this ravioli?
Cooked tail meat from either cold-water or warm-water lobster works; choose sweet, firm meat and remove any stringy bits. Frozen lobster tail meat is a convenient and tasty option.

Can I make the dough ahead of time?
Yes. Dough can be wrapped tightly and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in the refrigerator before rolling.

Is there a shortcut if I don’t want to make pasta dough?
Store-bought fresh pasta sheets or wonton wrappers can be used in a pinch — adjust filling size and cooking time accordingly (wontons will cook faster).

How do I prevent ravioli from sticking together?
Work on a lightly floured surface, space filled ravioli apart on a floured tray, and cook in batches with plenty of water. A splash of oil in the assembly tray can help for very humid kitchens.

Can I make this recipe dairy-free?
Yes, use dairy-free ricotta, a plant-based cream, and a vegan butter substitute. Flavor will differ slightly but remain delicious.

Conclusion

Lobster Ravioli is a crowd-pleasing, elegant dish that’s surprisingly doable at home — fresh pasta, a luscious lobster-ricotta filling, and a creamy garlic sauce come together to create a memorable meal. It’s a perfect choice for date night, family celebrations, or any time you want something special without complicated techniques. If you’d like a different take or inspiration from a trusted source while you cook, check out this Lobster Ravioli Recipe | The Kitchn. Give this recipe a try, share it with friends, and enjoy the applause.