Indulge in this homemade lobster ravioli, a luxurious yet approachable Italian dish that blends tender pasta with a rich, flavorful lobster filling.
High in protein from succulent lobster and paired with a creamy tomato sauce, it delivers essential nutrients and healthy fats.
Perfect for a special dinner or meal prep, it’s satisfying, fiber-friendly, and elegant enough to impress any guest.
Creamy Lobster Ravioli
Equipment
- 1 large mixing bowl
- 1 Fork
- 1 Rolling pin
- Pasta Machine Attachment (for stand mixer)
- 1 Baking Sheet (lined with parchment)
- 1 Skillet
- 1 medium saucepan
- 1 Knife & Cutting Board
- Measuring cups & spoons
- Oven (preheated to 425°F / 220°C)
Ingredients
Fresh Pasta Dough:
- 1 lb all-purpose flour
- 4 whole eggs
- 1 egg yolk
- ¼ cup olive oil
- 1 –2 tbsp water
- ½ tsp sea salt
Lobster Filling:
- 4 lobster tails
- ½ cup unsalted butter
- 3 garlic cloves minced
- ½ tsp crushed red pepper flakes
- 1 cup whole milk ricotta cheese
- ¼ cup fresh parsley chopped
- 2 tsp lemon zest
- ¾ tsp sea salt
- ½ tsp black pepper
- 1 lb fresh pasta dough
Tomato Cream Sauce:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 shallots chopped
- 4 garlic cloves minced
- 28 oz 1 can crushed tomatoes
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- Salt and black pepper to taste
Instructions
- Prepare the Fresh Pasta Dough: Begin by creating the foundation of your ravioli: the pasta dough. On a clean, dry surface, pour 1 lb of all-purpose flour and shape it into a mound. Make a well in the center about 8 inches wide with walls around 2 inches high. Crack in 4 whole eggs and 1 egg yolk, then add ¼ cup olive oil, ½ teaspoon sea salt, and 1–2 tablespoons water. Using a fork, gently beat the eggs with the olive oil and water, gradually incorporating the surrounding flour. Once the mixture thickens, switch to your hands, kneading thoroughly. If the dough feels dry, wet your hands slightly. Knead for 10–15 minutes until smooth, elastic, and velvety. Wrap the dough in plastic wrap and let it rest for 1 hour at room temperature, allowing the gluten to relax for easier rolling.
- Prepare the Lobster Filling: While the dough rests, focus on the star ingredient: lobster. Preheat your oven to 425°F (220°C). Split 4 lobster tails lengthwise and remove the cartilage using kitchen scissors. Brush the lobster meat lightly with olive oil and season with salt and pepper. Bake for 10–15 minutes, or until the lobster meat turns firm and opaque. Let cool slightly, then finely chop the lobster. In a skillet, melt ½ cup butter over medium heat until golden brown and nutty. Add 3 minced garlic cloves and ½ teaspoon crushed red pepper flakes, cooking for 30 seconds to release their aroma. Remove from heat and combine this garlic-butter mixture with the chopped lobster in a mixing bowl. Stir in 1 cup ricotta, ¼ cup parsley, 2 teaspoons lemon zest, ¾ teaspoon salt, and ½ teaspoon black pepper. Chill for 30 minutes if possible—this firms the filling, making it easier to handle when assembling ravioli.
- Roll Out the Pasta Sheets: Once rested, divide the dough into four portions. Flatten one portion slightly and dust it lightly with flour to prevent sticking. Using a pasta machine, set to the widest setting (usually “1”) and feed the dough through. Fold the sheet into thirds and pass it through again. Repeat folding and rolling once more, then roll it without folding on the first setting. Progressively move to settings 2, 3, 4, and 5, rolling each time to achieve thin, even sheets, dusting with flour as needed. Your sheets should be delicate yet sturdy enough to hold the filling.
- Assemble the Ravioli: Lay one sheet of pasta on a lightly floured ravioli mold or flat surface. Spoon 1 tablespoon of the chilled lobster filling into each well of the mold. Lightly brush the edges around each well with water to help seal. Lay a second sheet of pasta on top and gently press over the filling. Use a rolling pin to seal the edges, ensuring there are no air pockets. Carefully invert the mold to release the ravioli. If any pieces remain attached, cut them with a pizza cutter. Place the assembled ravioli on a parchment-lined baking sheet and cover with a damp towel. Repeat with remaining dough and filling. At this stage, you may freeze half the ravioli for future use.
- Prepare the Tomato Cream Sauce: While the ravioli rests, prepare a luxurious sauce. Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium saucepan over medium heat. Add 3 chopped shallots and cook for 5 minutes until fragrant and translucent. Stir in 4 minced garlic cloves and cook for an additional 30 seconds. Pour in 28 oz crushed tomatoes and simmer gently for 15 minutes, allowing the flavors to meld. Lower the heat and stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, ¼ cup parsley, and ¼ cup basil. Season with salt and black pepper to taste, keeping the sauce warm while the ravioli cooks.
- Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Gently add the ravioli, cooking 1–2 minutes or until they float to the surface. Use a slotted spoon to carefully remove the ravioli and transfer them directly into the warm tomato cream sauce. Stir gently to coat without breaking the pasta.
- Serve and Garnish: Plate the lobster ravioli in shallow bowls, spooning extra tomato cream sauce over each serving. Garnish with additional freshly grated Parmesan, chopped parsley, or basil for a bright, fresh touch. Serve immediately while warm, enjoying the creamy lobster filling paired with tender homemade pasta.
Notes
- Fresh lobster ravioli cooks quickly; overcooking can cause the pasta to tear or the filling to become dry. Keep a close eye on timing.
- Use room-temperature eggs when making pasta dough; this ensures better hydration and a smoother, more pliable dough.
- Chilling the lobster filling before assembling helps maintain shape and prevents leaking during cooking.
- A ravioli press is optional but highly recommended for uniform shapes and clean edges.
- Browned butter in the lobster filling enhances depth and adds a nutty aroma that complements the seafood beautifully.
Chef’s Secrets for Perfect Ravioli
The key to a flawless lobster ravioli lies in balancing flavors and textures.
Start by using high-quality lobster tails for tender, naturally sweet meat.
When preparing the pasta dough, knead thoroughly to develop gluten, giving the sheets elasticity while keeping them delicate.
Browning the butter before adding garlic for the filling adds a rich, nutty flavor that elevates the dish.
Don’t rush the assembly: lightly flour the pasta sheets, use water or egg wash to seal the edges, and avoid overfilling, which can cause the ravioli to burst.
Finally, cook the ravioli in gently boiling water and remove them as soon as they float; this ensures a tender, intact pasta pocket with a luscious filling.
Serving Suggestions for Elegant Meals
Lobster ravioli pairs wonderfully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Serve it with a simple side salad dressed with lemon vinaigrette or roasted seasonal vegetables for a balanced, colorful plate.
Garnish with freshly chopped herbs like parsley or basil, and a light sprinkle of Parmesan to add a subtle, savory finish.
For a touch of elegance, drizzle a small amount of browned butter or extra virgin olive oil over the top just before serving.
This dish works beautifully for special occasions, romantic dinners, or even elevated weekend meals at home.
Storage Tips for Fresh Ravioli
Freshly made lobster ravioli can be stored in the refrigerator for up to 2 days.
Arrange them on a parchment-lined baking sheet, cover lightly with a damp towel, and keep chilled.
For longer storage, freeze the uncooked ravioli on a baking sheet until firm, then transfer to an airtight container or freezer bag; they can last up to 2 months frozen.
When ready to cook, do not thaw completely—boil directly from frozen for best results.
Leftover cooked ravioli can be stored in an airtight container with sauce in the refrigerator for 1–2 days but should be reheated gently over low heat to prevent the pasta from falling apart.
Frequently Asked Questions
1. Can I use pre-cooked lobster instead of tails?
Yes, but the flavor is most vibrant with fresh lobster. Pre-cooked lobster can be added to the filling, but avoid overcooking during assembly, as it may become rubbery.
2. How thin should the pasta sheets be?
Aim for a sheet that’s thin enough to see your fingers through but still sturdy enough to hold the filling.
Settings 4–5 on a standard pasta machine usually achieve the perfect thickness.
3. Can I prepare ravioli in advance?
Absolutely. Assemble and freeze them on a baking sheet until firm, then transfer to an airtight container.
Cook from frozen when needed; this preserves the filling and keeps the pasta intact.
4. What if the ravioli filling leaks?
Leakage usually happens from overfilling or insufficient sealing.
Ensure edges are brushed with water or egg wash and pressed firmly together. Chill filling before use for better control.
5. Can I make the sauce ahead of time?
Yes, the tomato cream sauce can be prepared a day in advance and stored in the refrigerator.
Reheat gently over low heat, stirring occasionally, and add a splash of cream or water if it thickens too much.
