Delicious Olive Garden Lobster Ravioli Recipe to Try Tonight

If you’ve ever visited Olive Garden, you’ve likely been tempted by their indulgent Lobster Ravioli, a signature dish that offers a perfect blend of creamy, savory, and luxurious flavors.

Whether you’re planning a special dinner or just craving a comforting Italian meal, making this dish at home brings the restaurant experience to your very own kitchen.

The combination of tender, delicate lobster filling and a rich, creamy Parmesan sauce is nothing short of irresistible.

This Olive Garden Lobster Ravioli recipe allows you to create a restaurant-quality dish in the comfort of your own home. From the homemade ravioli to the decadent sauce, every bite of this dish transports you to an Italian bistro.

With fresh lobster, creamy ricotta, and a Parmesan-infused sauce, it’s the perfect balance of flavors, textures, and elegance. Let’s dive in and explore how you can recreate this fan-favorite in your kitchen.

Ingredients: What You’ll Need

Making Lobster Ravioli from scratch is a rewarding process, and it requires a few key ingredients that come together to create a delicious, luxurious meal.

Here’s a breakdown of the ingredients you’ll need for both the ravioli filling and the creamy Parmesan sauce.

For the Lobster Ravioli Filling

To achieve that signature Lobster Ravioli flavor, you’ll need a few essential ingredients for the filling:

Fresh Pasta Dough (or Ravioli Wrappers)

• If you’re feeling adventurous, making fresh pasta dough from scratch gives your ravioli a homemade, authentic touch. You can also use store-bought ravioli wrappers to save time.

Lobster Meat (Cooked and Finely Chopped)

• Fresh lobster tail or lobster meat is the star of this recipe. You’ll need cooked lobster that is finely chopped into bite-sized pieces to create the flavorful, tender filling.

Ricotta Cheese

• This creamy cheese is a key ingredient in giving the ravioli filling a soft and velvety texture that complements the lobster perfectly.

Parmesan Cheese

• Freshly grated Parmesan adds a nutty, salty flavor to the filling, balancing the richness of the lobster and ricotta.

Fresh Herbs: Parsley and Thyme

• These fresh herbs provide a light and fragrant note to the filling. Parsley adds freshness, while thyme brings a subtle earthiness.

Lemon Zest

• A small amount of lemon zest brightens up the filling with a touch of citrus, enhancing the overall flavor.

Salt and Pepper

• Simple seasonings to enhance the natural flavors of the lobster and cheese filling.

For the Creamy Parmesan Sauce

The sauce is the finishing touch that brings the entire dish together. You’ll need the following ingredients to create a rich, velvety sauce:

Butter

• A generous amount of butter helps form the base of the sauce, creating a silky texture and enhancing the flavor.

Heavy Cream

• Heavy cream is essential for making the sauce rich and creamy. It provides the luscious, indulgent texture that pairs beautifully with the ravioli.

Garlic (Minced)

• Fresh garlic adds a subtle depth of flavor and a hint of warmth to the sauce.

Freshly Grated Parmesan Cheese

• To thicken and flavor the sauce, you’ll need fresh Parmesan cheese. This helps create the perfect creamy consistency and gives the sauce its rich, cheesy taste.

Salt and Pepper

• Seasoning is key in balancing the rich flavors. Salt and pepper to taste, ensuring the sauce has just the right amount of seasoning to complement the ravioli.

Fresh Parsley (For Garnish)

• Chopped fresh parsley is used to garnish the dish, adding a pop of color and a touch of freshness to finish off your homemade Lobster Ravioli.

Step-by-Step Instructions: How to Make Olive Garden Lobster Ravioli

1. Preparing the Lobster Filling

To create the perfect filling for your ravioli, start with fresh lobster. Begin by cooking the lobster tail in boiling salted water for about 8–10 minutes, or until the meat turns opaque and firm. Once cooked, remove the lobster from the shell and chop it into small, bite-sized pieces. You’ll need about one cup of chopped lobster for this recipe.

In a mixing bowl, combine the chopped lobster meat with ricotta cheese, freshly grated Parmesan, finely chopped parsley, a small amount of thyme, and lemon zest. Season the mixture with salt and pepper to taste. Stir until all ingredients are well incorporated, and the filling is creamy and flavorful. Set aside as you prepare the pasta dough.

2. Making the Pasta Dough (if making from scratch)

If you’re making fresh pasta dough, start by mixing 2 cups of all-purpose flour and a pinch of salt on a clean surface. Create a well in the center and crack two eggs into the well. Add a small drizzle of olive oil.

Using a fork, gently whisk the eggs and oil together, slowly incorporating the flour until it forms a dough. Knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes to an hour.

If you’re using store-bought ravioli wrappers, skip this step and proceed to assemble the ravioli.

3. Assembling the Lobster Ravioli

Once your dough has rested, roll it out into thin sheets using a rolling pin or pasta machine. If you’re using a pasta machine, start on the widest setting and gradually work your way down to the thinnest setting. You want the sheets to be very thin, almost translucent.

Lay the pasta sheets on a clean surface. Spoon a small amount of the lobster filling onto the center of each square of pasta (about 1 tablespoon). Use your finger or a small brush to lightly moisten the edges of the pasta with water.

Carefully fold the pasta over the filling to create a pocket, pressing down to seal the edges tightly. Make sure there are no air bubbles trapped inside. You can use a fork to crimp the edges for a decorative touch.

4. Cooking the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the water, a few at a time, making sure not to overcrowd the pot. The ravioli will sink to the bottom and then rise to the surface as they cook. This typically takes 3–4 minutes. Once they float, they are ready to be removed. Use a slotted spoon to carefully transfer the ravioli to a plate.

5. Preparing the Creamy Parmesan Sauce

While the ravioli cooks, begin preparing the sauce. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Pour in the heavy cream and stir to combine.

Let the cream simmer gently for 3-4 minutes until it begins to thicken slightly.

Slowly whisk in the freshly grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste. If the sauce gets too thick, you can add a splash of pasta water to thin it out to your desired consistency.

6. Combining the Ravioli and Sauce

Once the ravioli is cooked and the sauce is ready, carefully add the ravioli to the skillet with the sauce. Gently toss the ravioli in the sauce to coat each piece evenly. Cook for an additional 1-2 minutes, allowing the ravioli to absorb some of the sauce.

Serve the ravioli on a platter, garnished with freshly chopped parsley and extra Parmesan cheese for a beautiful presentation. Your Olive Garden-inspired Lobster Ravioli is now ready to enjoy!

Tips for the Perfect Lobster Ravioli

1. Use Fresh Lobster for the Best Flavor

While frozen lobster meat can be used in a pinch, fresh lobster will give your ravioli a more delicate, sweet flavor. If you’re using lobster tails, make sure to remove the meat from the shell and chop it finely to ensure it blends well with the ricotta and Parmesan.

2. Roll the Pasta Thin for the Right Texture

The pasta dough should be rolled out very thin—almost to the point of translucence. Thin pasta ensures that the ravioli cooks evenly and is delicate enough to let the lobster filling shine. If you’re using a pasta machine, aim for the thinnest setting to achieve the perfect texture.

3. Seal the Ravioli Properly

Make sure the edges of the ravioli are tightly sealed to prevent the filling from spilling out during cooking. Moisten the edges with water, and press down firmly to ensure a good seal. You can also crimp the edges with a fork for a more decorative and secure closure.

4. Don’t Overcook the Ravioli

Fresh ravioli cooks quickly—typically in about 3-4 minutes once it’s floating. Be careful not to overcook the ravioli, as it can cause the filling to leak out or the pasta to become too soft. As soon as they float to the top of the water, they’re ready to be removed.

5. Make the Sauce Just Before Serving

The creamy Parmesan sauce should be made right before serving. If it sits too long, the sauce can thicken too much. If that happens, simply add a bit of pasta water to loosen it up again. For an extra luxurious finish, drizzle the sauce over the ravioli just before serving, and garnish with a generous amount of Parmesan and fresh parsley.

6. Experiment with Different Fillings

While lobster is the classic choice, you can also experiment with other seafood or even a combination of seafood and crab. For a lighter version, you can substitute the lobster with shrimp or scallops, or for a vegetarian alternative, try a ricotta and spinach filling.

Conclusion: Enjoy Your Homemade Olive Garden-Inspired Lobster Ravioli

There’s nothing quite like the satisfaction of creating a delicious, restaurant-quality meal at home. This Olive Garden-inspired Lobster Ravioli recipe delivers the rich, creamy flavors that make the dish a favorite among fans, all with the comfort of homemade ingredients. From the tender lobster filling to the decadent Parmesan sauce, every bite offers a taste of indulgence.

Whether you’re preparing this dish for a special occasion, a romantic dinner, or simply treating yourself, this recipe allows you to enjoy the luxurious flavors of Olive Garden without leaving your kitchen.

With a little patience and attention to detail, you can recreate a restaurant-worthy meal that will impress family and friends alike. So go ahead, dig in, and savor the incredible flavors of your homemade Lobster Ravioli!

Frequently Asked Questions (FAQs)

1. Can I use frozen lobster for this recipe?

Yes, you can use frozen lobster for this recipe, though fresh lobster will provide a sweeter and more delicate flavor. If you do use frozen lobster, make sure it’s properly thawed and well-drained before chopping it into small pieces for the filling.

2. Can I make the ravioli ahead of time?

Absolutely! You can prepare the ravioli and store them in the refrigerator or freeze them for later use. To refrigerate, arrange the ravioli in a single layer on a baking sheet and cover them with plastic wrap. They can be stored in the fridge for up to 1-2 days. To freeze, arrange the ravioli on a baking sheet and freeze them until solid, then transfer them to a freezer bag. When you’re ready to cook, simply drop them directly into boiling water from frozen.

3. How can I store leftover Lobster Ravioli?

To store leftover Lobster Ravioli, place the cooked ravioli in an airtight container and refrigerate for up to 2-3 days. For the sauce, store it in a separate container. To reheat, you can warm both the ravioli and the sauce in a skillet over low heat, adding a bit of cream or pasta water to refresh the sauce.

4. What can I serve with Lobster Ravioli?

Lobster Ravioli is rich and indulgent, so it pairs beautifully with lighter side dishes. Consider serving it with a simple arugula salad dressed with lemon and olive oil, or some freshly baked garlic bread to soak up the creamy sauce. A crisp white wine, like Chardonnay or Pinot Grigio, also complements this dish perfectly.

5. How do I know when my ravioli is cooked?

Ravioli is typically cooked when it floats to the surface of the water. The general cooking time is around 3-4 minutes. Once they float, let them cook for another 1-2 minutes to ensure the filling is heated through. Be careful not to overcook the ravioli, as it can cause the filling to leak out or the pasta to become too soft.