recipe

Lobster Ravioli: a mouthwatering recipe for a luxurious pasta dish

Total time: 60 Min
Difficulty: Low
Serves: 6 people
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Lobster ravioli is a perfect dish to make when you want to impress someone or are in the mood to treat yourself to a luxe seafood dinner. Although it may seem tricky, homemade lobster ravioli is deceptively easy to prep and cook.

Made with delicately flavored lobster meat mixed with lemon zest and ricotta and served in a phenomenally sage garlic butter sauce, each bite of this amazing lobster ravioli is heavenly. It's simple enough to make during the week but feels special enough for dinner parties, anniversaries, and birthdays.

Lobster Ravioli Ingredients

To make the ravioli filling, you'll need cooked lobster, ricotta, and the zest from one lemon. Either fresh or frozen lobster will work in this recipe. If you're using frozen lobster, be sure to thaw and cook it before making your ravioli.

You can use either store-bought or homemade pasta dough. If you're making the pasta dough yourself, you'll need all-purpose flour, eggs, olive oil, and salt. The eggs and olive oil will give your pasta an irresistible flavor.

For the sauce, all you need is butter, sage, and garlic. Easy!

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How to Make Lobster Ravioli

To make the pasta dough, beat the eggs and salt in a bowl, then slowly add the flour and olive oil. Once a dough forms, roll it into a ball, then allow it to rest. Ideally, if you're using homemade pasta dough, you'll want to make it a little bit ahead of time. While the dough is resting, grab another bowl and break up the lobster. You want small chunks. Mix in the ricotta, lemon zest, salt, and pepper.

Roll out the pasta dough so it's about 1/8-inch thick. Either a pasta machine or a rolling pin will do the trick, just make sure the dough is quite thin. Set the dough in your ravioli mold. Spoon one teaspoon of the lobster filling into each square. No mold? No problem. Spread the filling on the dough so it's 1 inch apart. Brush a little water along the edges of the ravioli squares. Lay another sheet of dough over the top, then gently seal the seams. Flip the ravioli out of the mold and cut the dough to form individual squares. Repeat with the remaining dough and filling.

Bring a pot of water to a boil and cook the ravioli for 3 to 4 minutes or until they float. While the ravioli are cooking, melt the butter in a pot over high heat. Add the garlic and cook for 1 minute. Stir in the sage and cook f until the butter begins to brown.

Scoop the ravioli out of the pot with a slotted spoon and set them on a plate. Pour the garlic butter sauce over them, and enjoy!

Tips for Making the Best Lobster Ravioli

Homemade pasta dough can be made up to two days ahead of time.

You can assemble the ravioli up to one day in advance.

If you like spice, you can add anywhere from ¼ teaspoon to 1 teaspoon of red chili flakes to your ravioli filling.

Did you know you can bake your lobster ravioli? Brush the ravioli generously with melted butter and cook it for 10 minutes at 400F.

What to Serve with Lobster Ravioli

Enjoy lobster ravioli with a side salad, garlic bread, roasted carrots, steamed green beans, homemade focaccia, or broccoli rabe. Any light veggie dish will go beautifully as a side with your ravioli.

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How to Store Lobster Ravioli

Keep your lobster ravioli in an airtight container in the fridge and enjoy them within 2 days.

Can You Freeze Lobster Ravioli?

If you're using fresh lobster, you can definitely freeze your ravioli. If you use frozen lobster, don't refreeze it. Frozen lobster ravioli will last one month when stored in an airtight container or sealable bag.

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Ingredients
for the pasta dough
Large eggs
3
Flour
2 cups
salt
1/2 tsp
Extra virgin olive oil
1 tbsp
for the ravioli
pasta dough
1 lb
cooked lobster
12 oz
Ricotta
1 cup
lemon, zested
1
salt and pepper to taste
for the sauce
Butter
6 tbsp
Sage
4 to 6 leaves
Garlic, minced
1 clove
Extra virgin olive oil
1 tbsp
for serving
grated parmesan cheese (optional)

Instructions

In a bowl beat the eggs and salt to combine. Gradually add flour and olive oil. Shape the dough into a ball, then leave it to rest. Make sure you let the pasta dough rest for a while before assembling the ravioli.

In a separate bowl, break up the lobster. Mix in the ricotta, lemon zest, salt, and pepper.

Roll out the pasta dough so it's about 1/8-inch thick.

Arrange the dough in your ravioli mold. Spoon one teaspoon of filling into each square.

Using your fingers or a kitchen utensil, lightly brush some water along the edges of the ravioli squares.

Lay another sheet of dough over the top.

Then gently seal the seams.

Flip the ravioli out of the mold and cut them to form individual squares.

Repeat with the rest of the dough and filling. Boil salted water. Once boiling, cook the ravioli for 3 to 4 minutes or until the ravioli float. Cook the ravioli in batches, you don't want to overcrowd the pot.

While the ravioli are cooking, melt the butter in a pot. Add the garlic and cook for 1 minute. Stir in the sage and cook for one to two minutes more or until the butter begins to brown.

Remove the ravioli with a slotted spoon and set them on a plate.

Drizzle some garlic butter sauce over the ravioli.

Top with grated parmesan cheese if using.

Serve and enjoy!

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