Lobster Ravioli
Lobster Ravioli is the pinnacle of homemade pasta—luxurious, refined, and undeniably impressive. This dish celebrates the sweet, delicate richness of lobster meat by folding it into pillowy pasta envelopes filled with creamy ricotta, nutty Parmesan, and subtle herbs.
The pasta dough, tender yet structured from a blend of all-purpose and semolina flours, serves as the perfect vehicle for the savory filling. A velvety garlic-infused white wine cream sauce finishes the dish, elevating every bite into a restaurant-quality experience.
Whether you’re cooking for a romantic evening or a special occasion, this dish is a masterclass in balancing indulgence with elegance. It’s not just a meal—it’s a memory in the making.
Why People Will Love the Lobster Ravioli recipe
Elegant and Gourmet at Home: It offers the luxury of fine dining without leaving your kitchen—perfect for date nights, holidays, or impressing guests with chef-level presentation.
Fresh, Homemade Pasta Texture: The combination of all-purpose and semolina flours creates a silky yet resilient dough that delivers a satisfying bite far superior to store-bought ravioli.
Decadent Lobster Filling: Sweet, tender lobster meat paired with creamy ricotta, mozzarella, and Parmesan makes every bite indulgent, flavorful, and rich in texture.
Perfectly Balanced Sauce: The garlic-white wine cream sauce enhances the seafood without overpowering it, adding brightness, depth, and a velvety finish.
Customizable and Creative: From shaping the ravioli to adjusting the filling or swapping sauces, it invites creativity and personal flair—ideal for cooks who enjoy hands-on culinary expression.
Memorable Experience: Beyond the taste, this dish turns cooking into an experience—a therapeutic, rewarding process that ends with a stunning, restaurant-worthy plate.
Key Ingredients:
Lobster Meat: The star of the dish—succulent, sweet, and buttery. Lobster adds a luxurious richness that defines the filling, elevating the ravioli into a celebration of premium seafood.
Ricotta, Mozzarella & Parmesan: This trio creates a creamy, cheesy base with layers of flavor—ricotta offers softness, mozzarella adds stretch and moisture, while Parmesan delivers sharp, umami depth.
Homemade Pasta Dough: A blend of all-purpose and semolina flours yields a dough that’s both delicate and structured. It becomes a tender envelope that holds the filling without falling apart during cooking.
Dried Herbs (Basil & Thyme): These herbs infuse the filling with subtle aromatic notes that enhance the natural sweetness of the lobster and add warmth to the overall flavor profile.
White Wine & Garlic: Used in the sauce, these create a fragrant, slightly acidic foundation that balances the richness of the cream and complements the seafood beautifully.
Heavy Cream & Parmesan (for the sauce): They transform the pan sauce into a velvety coating with a silky mouthfeel and a savory finish that clings beautifully to each ravioli.
Expert Tips:
Use High-Quality Lobster Meat: Fresh lobster tails offer the best flavor and texture, but if using pre-cooked or frozen lobster, ensure it’s well-drained and chopped finely to avoid a watery or uneven filling.
Don’t Overfill the Ravioli: It’s tempting to be generous, but too much filling can cause breakage during cooking. Use about 2 teaspoons per ravioli and leave enough space to seal without air pockets.
Eliminate Air Bubbles Completely: Air trapped inside can cause the ravioli to burst when boiled. Seal each piece by gently pressing around the filling from the center outward with slightly wet fingers.
Roll Pasta Thin but Sturdy: Aim for a pasta thickness where you can just see your fingers through it—typically a #5 setting on most rollers. It must be thin enough to cook quickly, but strong enough to hold the filling.
Rest the Dough for Workability: Letting the dough rest allows gluten to relax, making it easier to roll out smoothly without springing back or tearing.
Cook in Small Batches: Boil the ravioli in batches to avoid overcrowding, which can cause sticking, tearing, or uneven cooking.
Gently Handle Cooked Ravioli: Use a slotted spoon to transfer them to the sauce. Avoid dumping or draining in a colander, which may rupture the delicate pasta.
Balance the Sauce: The cream sauce should be rich, but not overpowering. If it feels too heavy, finish with a squeeze of fresh lemon juice or a touch of zest for brightness and balance.
Prepare Components Ahead: You can make the filling and dough a day in advance. Keep them chilled and covered, which helps with flavor development and efficiency on the day of cooking.
Freeze for Later: Freeze uncooked ravioli on a parchment-lined tray. Once solid, store them in airtight bags. They can be cooked directly from frozen—just add 1–2 extra minutes to the boiling time.
Lobster Ravioli
Ingredients:
Pasta Dough
1 cup all-purpose flour
¼ cup semolina flour
½ teaspoon kosher salt
3 large egg yolks
2 tablespoons olive oil
¼ cup cold water
Lobster Filling
¾ cup whole milk ricotta
2 oz. grated parmesan cheese ~½ cup
2 oz. shredded mozzarella cheese ½ cup
8 oz. cooked lobster meat ~2 4oz. tails
1 large egg yolk
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon kosher salt
Sauce
1 tablespoon olive oil
1 garlic clove grated
2 oz. dry white wine ~¼ cup
½ cup heavy cream
2 oz. grated parmesan cheese ~½ cup
Instructions:
Pasta Dough
Mix the Dry Ingredients:
In a food processor, combine all-purpose flour, semolina flour, and salt. Pulse briefly to blend.
Add Yolks & Oil:
Add the egg yolks and olive oil. Pulse again until a crumbly texture forms.
Bring Dough Together:
While the processor is running, slowly pour in cold water. Continue until the dough comes together into a loose ball.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead gently for 30 seconds or until smooth.
Rest the Dough:
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
Lobster Filling
Make the Filling:
In a small bowl, mix together the ricotta, mozzarella, Parmesan, chopped cooked lobster, egg yolk, and seasonings.
Cover and refrigerate until ready to use.
Assemble the Ravioli
Prepare to Roll:
Divide the rested dough in half. Keep one half wrapped while you work with the other. Dust your surface with semolina.
Roll the Pasta:
Using a pasta roller, gradually thin the dough—start from the thickest setting and roll down to about setting #5, until it’s thin enough to see your fingers through.
Cut and Fill:
Trim into two even rectangles. Place small mounds of filling (~2 tsp) spaced evenly along the lower half of one sheet.
Seal the Ravioli:
Fold the top half of dough over the filling. Use water on your fingers to seal the edges. Press out any air pockets.
Cut the Ravioli:
Cut into individual ravioli using a cutter or press. Set them on a semolina-dusted tray.
Repeat:
Repeat with the remaining dough and filling.
Dry Slightly:
Let the finished ravioli rest at room temperature for 30 minutes before cooking.
Cook the Ravioli:
Boil a pot of salted water. Gently cook ravioli in batches for about 2 minutes, or until they float.
Cream Sauce
Sauté Garlic:
Heat olive oil in a pan over medium-high heat. Add grated garlic and sauté for 1 minute, just until fragrant.
Deglaze with Wine:
Add white wine and let it simmer for 2–3 minutes to reduce slightly.
Add Cream & Cheese:
Stir in the heavy cream and Parmesan. Let the sauce simmer until the cheese melts and the sauce thickens slightly.
Combine & Serve:
Add the cooked ravioli to the pan and gently coat them in the sauce. Serve immediately.
Notes:
Chicken broth would be a great alternative to white wine.
To cook the lobster tail, bring a large pot of salted water to a boil, bring the water back to a simmer, and add the lobster tail. Cook for roughly 1 minute per ounce. The lobster shell should be red and the meat should be opaque. Drain the lobster tails and rinse them with cold water. Remove the meat and set aside.
This is the sauce we liked with the ravioli, any sauce you would serve with lobster pasta could be substituted.
Nutrition Information:
Calories: 703kcal Carbohydrates: 39g Protein: 34g Fat: 44g Fiber: 1g Sugar: 2g
Frequently Asked Questions:
Can I make the pasta dough by hand instead of using a food processor?
Yes, you can make the pasta dough by hand.
Simply mix the flours and salt together in a bowl, make a well in the center, add the egg yolks and olive oil, and gradually incorporate the flour until a dough forms.
Then knead the dough on a lightly floured surface until smooth.
How thin should I roll out the pasta dough for lobster ravioli?
The pasta dough should be rolled out until it is thin enough to see your fingers through it.
This typically means rolling it to the second-to-last setting on a pasta roller or about 1/16 inch thick.
Can I substitute the lobster meat with another type of seafood?
Yes, you can substitute the lobster meat with other seafood such as shrimp, crab, or scallops.
Ensure that the seafood is cooked and chopped finely before adding it to the filling.
How long can I refrigerate the lobster filling before using it?
You can refrigerate the lobster filling for up to 24 hours before using it.
Cover the bowl tightly with plastic wrap to prevent the filling from drying out or absorbing any other odors from the fridge.
Can I freeze the uncooked lobster ravioli for later use?
Yes, you can freeze the uncooked lobster ravioli for later use.
Place the ravioli on a baking sheet in a single layer and freeze until firm.
Once frozen, transfer them to an airtight container or freezer bag and store them for up to 1 month.
Cook them directly from frozen, adding a few extra minutes to the cooking time.
Can I make the pasta dough without a food processor?
Yes, you can make the pasta dough by hand.
Simply mix the flours and salt together, make a well in the center, add the egg yolks and olive oil, and gradually incorporate the flour until a dough forms.
Then knead the dough until smooth.
How long should I let the pasta dough rest?
It’s recommended to let the pasta dough rest for about 30 minutes.
This allows the gluten to relax, making the dough easier to roll out and less likely to shrink during cooking.
Can I make the lobster filling ahead of time?
Yes, you can prepare the lobster filling ahead of time.
Mix all the filling ingredients together, cover, and refrigerate until ready to use.
This can save time when assembling the ravioli later.
Can I freeze the uncooked lobster ravioli?
Yes, you can freeze the uncooked lobster ravioli for later use.
Place the ravioli on a baking sheet in a single layer and freeze until firm.
Once frozen, transfer them to an airtight container or freezer bag and store them for up to 1 month.
How do I know when the ravioli are cooked?
The ravioli are cooked when they float to the surface of the boiling water, which typically takes about 2 minutes.
However, it’s always a good idea to taste one to ensure it’s cooked to your desired texture.
Can I use chicken broth instead of white wine in the sauce?
Yes, chicken broth can be used as an alternative to white wine in the sauce.
It will impart a different flavor profile but will still complement the lobster ravioli nicely.
How do I cook the lobster tails for the filling?
To cook the lobster tails, bring a large pot of salted water to a boil, then reduce the heat to a simmer.
Add the lobster tails and cook for approximately 1 minute per ounce until the shell is red and the meat is opaque.
Remove the tails, rinse with cold water, and remove the meat.
Can I use a different sauce for the lobster ravioli?
Yes, you can use any sauce you prefer with the lobster ravioli.
The sauce provided in the recipe is a recommendation, but feel free to use your favorite lobster pasta sauce.
How should I store leftover cooked lobster ravioli?
Store any leftover cooked lobster ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently in simmering water or in the microwave until warmed through.
Can I customize the filling ingredients?
Yes, you can customize the filling ingredients to suit your taste preferences.
Feel free to add herbs, spices, or additional cheeses to the filling mixture for added flavor.