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Plate of Lobster Ravioli garnished with herbs and sauce

Lobster Ravioli

Creamy, tender, and delightfully indulgent, Lobster Ravioli is a luxurious dish that is surprisingly easy to make at home.
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Course: Main
Cuisine: American
Keyword: Easy
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Pasta Machine
  • Large Pot
  • Skillet
  • Ravioli Cutter

Ingredients

Dough 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).

Filling Ingredients

  • 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.

Sauce Ingredients

  • 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.

Garnish

  • to taste Fresh parsley Chopped, for garnish.

Instructions

  • 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.
  • Prepare the Lobster Filling: In a mixing bowl, combine the finely chopped cooked lobster meat, ricotta, grated Parmesan, chopped chives, lemon zest, and a pinch of salt and pepper. Mix gently until everything is evenly distributed. Taste and adjust seasoning.
  • 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. If using a rolling pin, roll into a long, even sheet about 1/16–1/8 inch thick.
  • Assemble the Ravioli: Lay one sheet of dough on a lightly floured surface. Place small spoonfuls 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.
  • Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches 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.
  • Make the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the white wine and let it reduce by half. Stir in the heavy cream and grated Parmesan. Cook until the sauce thickens slightly. Taste and season with salt and pepper.
  • 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.

Notes

Use room-temperature eggs for dough. Drain ricotta well to avoid a watery filling. Don't overfill ravioli to ensure proper sealing.