Olive Garden Lobster Ravioli
This Olive Garden-inspired Lobster Ravioli is a luxurious and creamy dish that combines fresh lobster with a velvety ricotta filling, all enveloped in tender homemade pasta and smothered in a rich Parmesan cream sauce. Perfect for special occasions or a restaurant-quality dinner at home, this recipe is sure to impress with its indulgent flavors and beautiful presentation.
Equipment
- Large Pot – For boiling ravioli
- Skillet or Large Pan – For making the sauce
- Rolling Pin or Pasta Machine – For rolling out the pasta dough (if making from scratch)
- Mixing Bowl – For preparing the lobster filling
- Slotted Spoon – For removing the ravioli from boiling water
- Fork – For crimping ravioli edges
- Measuring cups and spoons – for accurate ingredient measurements
- Grater – For fresh Parmesan cheese
Ingredients
For the Lobster Ravioli Filling:
- 1 lb lobster tail cooked and finely chopped
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- For the Pasta Dough if making from scratch:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Creamy Parmesan Sauce:
- 4 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic minced
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
Prepare the Lobster Filling:
- Cook the lobster in boiling water for 8–10 minutes until firm and opaque. Once cooked, remove the lobster meat from the shell and chop it finely. In a mixing bowl, combine the lobster, ricotta cheese, Parmesan, parsley, thyme, and lemon zest. Season with salt and pepper and mix until well combined.
Make the Pasta Dough:
- If you’re making pasta from scratch, combine the flour and salt on a clean surface. Create a well in the center, add the eggs and olive oil, and gradually incorporate the flour. Knead until smooth, cover with plastic wrap, and rest for 30 minutes.
Roll Out the Pasta:
- Roll the dough into thin sheets, either with a rolling pin or pasta machine. Cut into squares, about 3x3 inches in size.
Assemble the Ravioli:
- Spoon about 1 tablespoon of the lobster filling onto the center of each pasta square. Lightly moisten the edges with water, fold over the pasta, and press to seal. Use a fork to crimp the edges, ensuring they are tightly sealed.
Cook the Ravioli:
- Bring a large pot of salted water to a boil. Drop the ravioli in batches, cooking for 3–4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Make the Sauce:
- In a skillet, melt the butter over medium heat and sauté the garlic until fragrant. Add the heavy cream and simmer for 3–4 minutes until it thickens slightly. Stir in Parmesan cheese and season with salt and pepper.
Combine the Ravioli and Sauce:
- Gently toss the cooked ravioli in the creamy Parmesan sauce until evenly coated. Serve hot, garnished with fresh parsley and additional Parmesan.
Notes
- Fresh vs. Frozen Lobster: Fresh lobster gives the dish a more delicate, sweet flavor. However, frozen lobster works well if fresh isn’t available.
- Pasta Dough: If you’re short on time, store-bought ravioli wrappers are a convenient substitute. Just make sure to follow the package instructions for boiling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet with a little cream or pasta water to revive the sauce.
- Freezing Option: If you’d like to freeze the ravioli, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. Cook from frozen, adding an extra minute or two to the boiling time.
- Add a Twist: You can also add a small amount of crabmeat to the filling for a seafood combination, or even incorporate some spinach for added freshness.