Bright Lemon Cream Lobster Ravioli

If you’re searching for an extraordinary date night meal that will truly captivate your loved one, your quest ends here! This exquisite Lobster Ravioli recipe is meticulously crafted from scratch, featuring a succulent lobster filling encased in delicate homemade pasta, all brought together by an irresistible Lemon Cream Sauce that is simply divine. It’s the perfect elegant dish for a romantic candlelight dinner, Valentine’s Day, an anniversary, Mother’s Day, or any special occasion deserving of a gourmet touch.

For those seeking all the luxurious flavor without the extensive effort of making ravioli from scratch, rest assured! You can easily use your favorite store-bought lobster ravioli. Brands like Trader Joe’s lobster ravioli are an excellent choice that pairs beautifully with our delightful Lemon Cream Sauce, allowing you to create an impressive meal in a fraction of the time.

While making ravioli from scratch requires a bit of time and dedication, it’s an incredibly rewarding culinary experience, especially if you enjoy the art of cooking. Transform it into a delightful date-night activity by pouring a glass of your favorite wine and collaborating on this amazing lobster ravioli and sauce recipe. The process itself can be just as enjoyable as savoring the final dish!

Lobsters have graced tables worldwide for over a thousand years, their status shifting dramatically throughout history. Once considered humble “peasant food” or even livestock feed, they are now revered as an expensive delicacy. The latter holds true today, with high demand driving lobster prices to premium levels. Despite the cost, lobster remains a culinary delight, offering a unique, rich flavor that is unparalleled. Given our profound love for pasta, it was only a matter of time before a sophisticated lobster pasta dish found its way onto our blog!

If you’re eager to explore more sensational seafood pasta recipes, you’ll be delighted by our creations for Seared Scallop Pasta with Vanilla Grapefruit Cream Sauce or Shrimp Orecchiette with Lemon Garlic Cream Sauce. Each offers a unique blend of flavors designed to impress.

Mastering the Ingredients for Lobster Ravioli with Lemon Cream Sauce

This comprehensive lobster ravioli recipe brings together the elegance of homemade pasta, a luscious lobster filling, and a bright, creamy lemon sauce. Let’s delve into the essential components that make this dish truly special, starting with the heart of our flavor profile: the exquisite Lemon Cream Sauce.

Crafting the Perfect Lemon Cream Sauce

At the core of any exceptional dish lies an outstanding sauce, and our creamy lobster ravioli sauce is no exception. This isn’t just any cream sauce; it’s a meticulously crafted reduction, meaning it thickens through slow simmering, allowing flavors to deepen and concentrate. The patience required for this process is undeniably worth it, as the result is a velvety, intensely flavorful sauce that truly makes the lobster ravioli shine. We specifically use a concentrated liquid lobster base, which typically contains salt, thus eliminating the need for additional salt in the initial stages of the sauce. Always taste for seasoning once the sauce achieves its perfect reduced consistency. We are confident you’ll adore this rich and bright accompaniment!

Key Ingredients for the Lemon Cream Sauce:

• Olive Oil: The foundation for sautéing, adding a subtle richness.
• Shallot: Finely diced shallots provide a delicate, aromatic base, milder and more refined than onions.
• Dry White Wine: Crucial for deglazing and adding depth. Always select a wine you genuinely enjoy drinking, such as a Pinot Grigio or Sauvignon Blanc. Its quality will directly impact the sauce’s flavor.
• Lobster Stock: This is where the profound seafood flavor comes from. High-quality lobster stock, bouillon, or broth works best. If fresh lobster stock is hard to find or make, a lobster bouillon base is an excellent substitute – simply follow package instructions to yield 1.5 cups of stock. Alternatively, a good fish or general seafood stock can be used.
• Heavy Cream: Essential for achieving the luxurious, creamy texture that defines this sauce.
• Cracked White Pepper: Preferred for its subtle heat and to maintain the sauce’s light, elegant color. Black pepper can be used if white is unavailable.
• Fresh Lemon Juice: The juice of one whole lemon provides a vital burst of brightness, cutting through the richness and perfectly complementing the sweet lobster.
• Italian Flat Leaf Parsley: A fresh, vibrant herb to finish the sauce, adding a touch of color and a clean, herbaceous note just before serving.
• Kosher Salt: To be added to taste, mindful of the salt content in your chosen lobster base/stock.

The Exquisite Lobster Ravioli Filling

The inherent richness and unique flavor of lobster allow for a beautifully simple filling. Our approach highlights the lobster with just a few carefully chosen complementary ingredients that elevate the creamy ricotta base. This balance ensures the lobster remains the star of the show while the ricotta, herbs, and citrus create a harmonious blend. Ravioli, with its ideal filling-to-pasta ratio, is our preferred shape for showcasing this delightful mixture.

Essential Ingredients for the Lobster Ravioli Filling:

• Cooked Lobster Meat: The recipe calls for ½ lb of cooked lobster meat, which typically equates to about 1 lb of lobster tails or a 2-lb whole lobster. Many grocery stores offer pre-cooked lobster (chilled or frozen) in various forms, making it a convenient option. If you plan to cook live lobster, consult the recipe notes for best preparation practices.
• Kosher Salt: To enhance the natural sweetness of the lobster.
• Ricotta Cheese: Whole milk fresh ricotta is highly recommended for its creamy texture and mild flavor, which binds the filling without overpowering the lobster.
• Lemon Zest: The vibrant yellow outer layer of the lemon peel. Use a microplane zester to extract the zest from half a fresh lemon, being careful to avoid the bitter white pith. This adds a bright, aromatic lift to the filling.
• Egg White: Acts as a binder, helping the filling hold its shape within the pasta. If you’re making homemade pasta dough, you can often reserve an egg white from the dough recipe.
• Fresh Chives: Offering a subtle onion and garlic flavor without being overwhelming, chives provide a delicate herbaceous complement to the richness of the lobster and ricotta.
• Ground Coriander Seeds: These seeds, from the cilantro plant, possess a distinct flavor profile—earthy, slightly tart, and subtly sweet with floral undertones. They add a lovely, intriguing warmth to the ravioli filling, enhancing its complexity.

Crafting Homemade Pasta Dough for Ravioli

We are fervent advocates for the unparalleled experience of making fresh pasta from scratch. The process can be wonderfully therapeutic and a delightful activity to share with a partner or family. Our Multipurpose Pasta Dough recipe is our trusted egg pasta dough, specifically designed to create silky, luscious ravioli. The inclusion of eggs, milk, and butter results in an incredibly tender and flavorful pasta that perfectly complements the rich lobster filling. For detailed instructions and a helpful video on preparing this dough, be sure to visit our dedicated Homemade Pasta post.

Key Ingredients for Homemade Pasta Dough:

• Tipo 00 Flour: This fine Italian flour is the gold standard for pasta making, yielding an incredibly silky, smooth dough. Its ultra-fine texture, almost like baby powder, contributes to the delicate chewiness of fresh pasta. If unavailable, all-purpose flour can be used as a suitable substitute.
• Unsalted Butter: Melted butter is incorporated into our dough to impart a luxurious, silky texture to the finished pasta, enhancing its mouthfeel.
• Whole Milk: Similar to butter, whole milk contributes to the dough’s velvety texture and richness, making the pasta truly exceptional.
• Egg Yolks & Whole Egg: This recipe primarily uses egg yolks along with one whole egg. For the best flavor and vibrant color, we highly recommend using high-quality, fresh eggs when preparing homemade pasta.

Refer to the recipe card below for precise quantities.

Versatile Substitutions for Your Culinary Journey

Flexibility is key in the kitchen! Here are some recommended substitutions that allow you to adapt this gourmet dish to your preferences or what you have on hand, without compromising on flavor.

• Store-bought Ravioli: To significantly reduce prep time, feel free to use high-quality store-bought lobster ravioli in place of homemade pasta. The Lemon Cream Sauce in this recipe is so versatile that it will elevate any ready-made option.
• Lobster Meat: If lobster isn’t within your budget or simply isn’t available, shrimp makes a fantastic and more approachable alternative. It offers a similar delicate seafood flavor that works wonderfully with the lemon cream sauce.
• Lobster Stock: Our preferred substitute for hard-to-find lobster stock is lobster bouillon base, prepared according to package directions. However, fish stock or a good quality seafood stock are also excellent choices. For a non-seafood pasta dish, simply use vegetable stock.
• Tipo 00 Flour: While Tipo 00 flour is ideal for its fine texture, standard all-purpose flour can be used effectively for the pasta dough without issues.

Step-by-Step Instructions: Creating Lobster Ravioli with Lemon Cream Sauce

If you’re embarking on the full homemade lobster ravioli experience, begin by preparing the pasta dough. If you’re primarily interested in the exquisite Lemon Cream Sauce to accompany store-bought ravioli, you can skip directly to the sauce preparation step.

Step 1: Prepare the Homemade Pasta Dough

Embark on the journey of fresh pasta by following the detailed instructions for our Homemade Pasta Dough HERE. Once your dough is expertly prepared and resting in the fridge—a crucial step for optimal texture—you can begin crafting the flavorful filling. This dough can be prepared several hours or even a full day in advance, making meal planning a breeze.

Step 2: Create the Luscious Lobster Ravioli Filling

Begin by finely chopping your pre-cooked and chilled lobster meat. Transfer the chopped lobster to a food processor along with the remaining filling ingredients: ricotta, lemon zest, egg white, chives, and ground coriander. Pulse the mixture until all ingredients are thoroughly combined, yet retain some delightful texture. We find that small chunks of lobster within the filling offer a more satisfying bite than a completely smooth puree. Once blended, transfer the filling to a bowl or a piping bag, cover it, and refrigerate until you’re ready to assemble the ravioli. This filling can also be prepared up to one day in advance and stored in an airtight container in the fridge.

Step 3: Fill and Shape Your Homemade Lobster Ravioli

Crafting ravioli, while seemingly intricate, is a remarkably enjoyable and achievable task. Start by rolling out your rested pasta dough into thin, even sheets. For ease and consistency, we highly recommend using a roller attachment for your stand mixer, or a dedicated hand-crank pasta roller. If these aren’t available, a good old-fashioned rolling pin will certainly do the job, though it requires a bit more elbow grease to achieve the desired thinness. Once your pasta sheets are ready, it’s time for assembly!

Lay a single pasta sheet flat on a lightly floured work surface. To prevent the dough from drying out, it’s best to work with one sheet at a time, completing the ravioli before rolling out the next. Spoon approximately one tablespoon of the prepared Lobster Ravioli filling onto half of the pasta sheet, spacing each dollop about three inches apart. Carefully fold the other half of the pasta sheet over the filling scoops, aligning the short edges. Gently press around each mound of filling, working from the center outwards, to seal the pasta and expel as much air as possible. Air pockets can cause the ravioli to burst during cooking. Finally, use a ravioli cutter or a sharp knife to cut your sheet into individual 3 x 3 inch (7.5 x 7.5 cm) squares. Transfer the finished ravioli to a parchment-lined, lightly flour-dusted baking sheet and place it in the refrigerator while you prepare the sauce.

Step 4: Simmering the Irresistible Lemon Cream Sauce for Lobster Ravioli

In a medium saucepan, heat the olive oil over medium heat. Add the finely diced shallots and sauté gently for a few minutes until they become wonderfully softened and translucent, releasing their sweet aroma. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and continue cooking until the wine has reduced significantly, leaving only about one tablespoon of liquid—this typically takes 4-5 minutes. This reduction concentrates the flavors, forming a rich base.

Next, introduce the heavy cream and lobster stock to the pan. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and allow the sauce to simmer patiently. This is a crucial step: the sauce needs to reduce by half, which can take up to 30 minutes, so be patient and let it work its magic. The reduction process intensifies the flavors and thickens the sauce naturally. Once reduced to your desired consistency, stir in the fresh lemon juice, which will add a bright, zesty counterpoint to the richness. Taste for seasoning and adjust with kosher salt if necessary, remembering that your lobster stock may already contribute salinity. Keep the sauce warm on low heat while you cook the ravioli, and just before serving, stir in the fresh chopped Italian flat-leaf parsley for a burst of color and herbaceous freshness.

Step 5: Cook the Lobster Ravioli and Finish the Dish with Finesse

While your luxurious lobster ravioli cream sauce continues to reduce to perfection, prepare your pasta water. Fill a large pot with generously salted water (approximately two tablespoons of kosher salt per 6-8 quarts of water – it should taste like the ocean!) and bring it to a rolling boil over high heat. Once boiling, reduce the heat slightly to medium-high; you want a gentle, steady simmer rather than a violent boil, as this can break apart the delicate homemade ravioli. Carefully add your fresh or frozen ravioli to the water. Cook for about 4-5 minutes for perfectly al dente pasta. Frozen ravioli may take a minute or two longer (4-6 minutes).

Once cooked, gently remove the ravioli from the pot using a slotted spoon or a spider spatula, allowing excess water to drain. To serve, ladle a generous layer of the warm lemon cream sauce onto the bottom of each plate or bowl. Arrange 5-6 ravioli on top of the sauce, then drizzle additional sauce over them. Garnish with a sprinkle of fresh chopped parsley, chives, or a touch of lemon zest for an added flourish. Enjoy this truly luxurious and flavorful dish with your preferred dry white wine. Consult our “Lobster Ravioli Wine Pairings” section below for exquisite suggestions to complete your gourmet experience.

Elegant Garnishes for Lobster Ravioli

When it comes to garnishing your exquisite Lobster Ravioli, a good rule of thumb is to echo the flavors already present in the dish. Fresh herbs like finely chopped parsley and chives are always a beautiful and flavorful choice, adding a pop of color and freshness. A sprinkle of bright lemon zest not only enhances the citrus notes of the cream sauce but also provides an aromatic finish. For those who appreciate a touch of heat, a drizzle of high-quality chili oil or a pinch of red pepper flakes can introduce a welcome spicy kick, creating a dynamic contrast to the creamy sauce.

Regarding cheese, we deliberately chose not to add additional Parmesan or similar hard cheeses to this seafood dish. While some traditional Italian culinary opinions suggest avoiding cheese with seafood, we believe there are exceptions. In this particular recipe, the Lemon Cream Sauce provides ample richness and complexity on its own. However, if you enjoy the addition of a hard cheese, it will not, in our opinion, detract from the dish’s overall deliciousness. Feel free to experiment to find your perfect balance.

Creative Variations to Elevate Your Lobster Ravioli Experience

This Lobster Ravioli with Lemon Cream Sauce is a masterpiece on its own, but it also serves as a fantastic canvas for culinary creativity. Here are a few delightful variations we enjoy to customize and elevate this exceptional recipe:

• Spicy Twist: For those who crave a little heat, incorporate a pinch of chili pepper flakes into the sauce while it’s cooking. This adds a wonderful, subtle kick that complements the richness of the lobster and cream.
• Ultra-Luxurious Deluxe Version: To transform this already fancy dish into an extraordinary gourmet experience, consider topping it with a spoonful of high-quality caviar just before serving. The briny pop and elegant texture of caviar will take it to an entirely new level of decadence.
• Citrus Exploration: Don’t limit yourself to lemon! Experiment with different citrus fruits for a fun and exciting twist on the cream sauce. Grapefruit, yuzu, lime, orange, or even exotic bergamot can introduce unique aromatic profiles and brightness, offering a refreshing take on the classic.
• Versatile Sauce Application: This incredible Lemon Cream Sauce is too good to reserve just for lobster ravioli! It pairs beautifully with a wide variety of other seafood dishes. Try it with seared scallops, grilled fish, or even steamed mussels for a quick and elegant meal.
• Shrimp Instead of Lobster: For a more everyday or budget-friendly option that’s equally delicious, substitute the lobster meat with succulent shrimp. This makes the recipe more approachable any day of the year while still delivering fantastic seafood flavors.
• Alternative Sauces: While our Lemon Cream Sauce is undeniably perfect for lobster ravioli, don’t hesitate to explore other sauce pairings. A simple lemon brown butter sauce offers a nutty depth, while a spicy vodka sauce can add a vibrant, zesty kick. You might also enjoy experimenting with our Vanilla Grapefruit Cream Sauce or our Lemon Caper Cream Sauce from other recipes.

Essential Equipment for Homemade Lobster Ravioli

To ensure a smooth and successful preparation of this delightful dish, a few specific pieces of kitchen equipment are highly recommended. While some items are optional, they significantly enhance the experience and final result of making homemade ravioli.

• Pasta Rolling Device: For consistently thin and even pasta sheets, we strongly suggest using either a roller attachment for a stand mixer, a dedicated hand-crank pasta roller, or at the very least, a good quality rolling pin. These tools are indispensable for achieving the delicate texture required for perfect ravioli.
• Medium Saucepan: Essential for preparing the rich and flavorful Lemon Cream Sauce.
• Large Pot: A spacious pot is needed to boil the ravioli, ensuring they cook evenly without crowding.
• Slotted Spoon or Spider Spatula: These tools are perfect for gently retrieving the delicate ravioli from the boiling water without damaging them, allowing excess water to drain away.
• Food Processor: While not strictly essential, a food processor makes quick work of combining the lobster filling ingredients into a uniformly textured mixture.
• Microplane Zester: For easily and efficiently zesting the lemon, ensuring you get only the bright yellow zest and none of the bitter white pith.

Storage and Make-Ahead Tips for Lobster Ravioli

Planning ahead can transform this special occasion dish into a stress-free culinary delight. Here’s how to store and prepare your lobster ravioli for maximum convenience.

Make Ahead and Freeze Lobster Ravioli:

These homemade ravioli are perfectly suited for advance preparation and freezing, allowing you to enjoy a gourmet meal whenever the craving strikes. To freeze:

1. Arrange the uncooked ravioli in a single layer on a parchment-lined baking sheet.
2. Place the entire sheet tray in the freezer for about 30 minutes. This “individually quick freezes” them, preventing them from sticking together.
3. Once partially frozen, transfer the ravioli to a freezer-safe container or a zip-top bag. They will now remain separate in the freezer.

Important Note: If you used previously frozen cooked lobster meat for the filling, it is crucial not to refreeze the assembled ravioli. Only ravioli made with fresh, never-frozen lobster should be frozen for later use, to maintain quality and food safety.

How to Cook Frozen Lobster Ravioli:

There’s no need to defrost frozen lobster ravioli! Simply add them directly to your pot of boiling, salted water. Cook for approximately 4-6 minutes, or until the pasta reaches an al dente texture. We highly recommend preparing the Lemon Cream Sauce fresh on the day you plan to serve the ravioli to ensure the best flavor and consistency.

How to Store Cooked Lobster Ravioli with Lemon Cream Sauce Leftovers:

Store any leftover cooked ravioli and sauce in an airtight container in the refrigerator for up to 5 days. To reheat, gently transfer the ravioli and sauce to a saucepan and warm over low heat, stirring occasionally, until heated through. Be careful not to overcook the pasta during reheating.

Complementary Dishes: What to Serve with Lobster Ravioli with Lemon Cream Sauce

While our Lobster Ravioli stands proudly as a magnificent main course on its own, for those special occasions warranting a multi-course feast, here are some exquisite options to serve alongside it:

Appetizer Pairings:

Begin your culinary journey with elegant shared appetizers such as Whipped Ricotta with Pesto and Sun-Dried Tomatoes or our delightful Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites. Both offer sophisticated flavors that beautifully set the stage for the main course.

Vegetable Side Dishes:

A fresh vegetable side dish is always a welcome accompaniment to pasta. Consider our Parmesan Herb Asparagus with Prosciutto and Pine Nuts for a vibrant and flavorful addition that complements the richness of the ravioli without overwhelming it.

Heartier Main Course Options (Surf & Turf Theme):

For a truly indulgent and satisfying meal, embrace a luxurious “surf and turf” theme. Pair the delicate Lobster Ravioli with a robust meat dish like our One-Pan Ribeye Mushroom and Onion Skillet or the impressive Mustard Crusted Rack of Lamb. This creates a memorable and decadent spread for any celebratory occasion.

Perfect Wine Pairings for Lobster Ravioli

For a sophisticated dish like our Lobster Ravioli with Lemon Cream Sauce, a carefully selected dry white wine is an absolute must. The goal is to complement the rich, creamy sauce and the sweet, delicate lobster without overpowering them. We highly recommend opting for bright, citrus-forward white wines that offer a crisp contrast.

• New Zealand Sauvignon Blanc: Known for its vibrant acidity and distinctive notes of passionfruit, gooseberry, and citrus, it provides a refreshing counterpoint to the creamy sauce.
• Vibrant Pinot Grigio (or Pinot Gris): Offers crispness, delicate fruit flavors (apple, pear), and a clean finish that won’t compete with the lobster.
• Albariño: This Spanish gem boasts high acidity, aromatic qualities, and flavors of stone fruit and citrus, making it an excellent match for seafood.

Given the richness and creaminess of the white sauce, a well-chosen Chardonnay can also be an exquisite pairing. Look for unoaked or lightly oaked Chardonnays with good acidity to balance the cream, rather than heavily oaked versions that might clash. Another delightful option is a dry French or Italian Rosé. These wines often possess a beautiful minerality and subtle red berry notes that pair exceptionally well with seafood, providing a refreshing alternative to white wines.

Frequently Asked Questions About Lobster Ravioli

Here are answers to some common questions about making and enjoying this delectable Lobster Ravioli with Lemon Cream Sauce.

Enjoy Your Culinary Creation!

We sincerely hope you cherish every moment of preparing and savoring this magnificent recipe for Lobster Ravioli with Lemon Cream Sauce. If you try it, we’d love to hear from you! Please leave us a comment below, or tag us on Instagram @cooking_with_wine!

Discover More Exquisite Pasta Recipes:

• Fettuccine with Winter Spiced Cream Sauce and Rosemary Sage Meatballs
• The Best Homemade Shrimp Scampi
• Tagliatelle with Sausage Mushroom Cream Sauce
• Pumpkin Ravioli with Parmesan Sage Cream Sauce

Craving More Italian Recipe Inspiration?

If your appetite for Italian-inspired cuisine is insatiable, immerse yourself in our acclaimed cookbook, Mangiamo! This culinary treasure features 60 original recipes designed to transport your taste buds straight to Italy.

More Exquisite Seafood & Pasta Recipes to Explore

If you loved this dish, you’ll want to try these other fantastic recipes from our collection:

• Oven Roasted Bourbon Brown Sugar Glazed Salmon
• Shrimp with Spicy Vodka Sauce (Shrimp alla Vodka)
• Oven Roasted Cod with Calabrian Chili Butter Sauce
• Easy Roasted Black Cod (Butterfish) with Miso Butter Sauce

Pre-Dinner Drink Pairings

Enhance your special occasion meal by starting with one of our favorite pre-dinner cocktails. They’re perfect for setting a relaxed and sophisticated mood before you dive into the main course!

• Spiced Cranberry Old Fashioned Cocktail Recipe
• Shimmy Shimmy Coconut Basil Lime Gin Cocktail
• Spiced Apple Cider Moscow Mule Cocktail Recipe
• Fig Cardamom Gin Old Fashioned Cocktail

📖 Recipe: Lobster Ravioli with Lemon Cream Sauce

Lobster Ravioli with Lemon Cream Sauce

An elevated and gourmet Lobster Ravioli recipe with an irresistible Lemon Cream Sauce! This recipe makes about 20 (3×3 inch) ravioli.

Average Rating: 5 from 1 vote

Print Recipe
Pin Recipe

Prep Time: 1 hr

Cook Time: 40 mins

Total Time: 1 hr 40 mins

Course: Dinner

Cuisine: Italian

Servings: 4 servings

Calories: 530 kcal

Equipment

• 1 Rolling pin, hand crank pasta roller, or roller attachment
• 1 medium sauce pan
• 1 Large pot
• 1 slotted spoon or spider spatula

Ingredients

For the Homemade Pasta Dough

• 1 recipe Multipurpose Pasta dough (link to recipe)

For the Filling

• ½ lb cooked lobster meat (about 1 lb of lobster tails recommended, or 2-lb whole live lobster)
• ½ teaspoon salt
• ½ cup ricotta
• ½ lemon, zested
• 1 egg white
• 2 teaspoon chopped chives
• ¼ teaspoon ground coriander

For the Sauce

• 1 small shallot – fine dice (20g)
• 2 teaspoon olive oil
• ⅓ cup (80 ml) dry white wine
• 1 ½ cups (350 ml) lobster stock (see note)
• 1 ½ cup (350 ml) heavy whipping cream
• ⅛ teaspoon cracked white pepper
• Juice of 1 lemon
• ¼ cup of finely chopped parsley (15-20g)

Instructions

Make the Multipurpose Pasta Dough

1. Follow the instructions to make 1 recipe Multipurpose Pasta dough. The pasta dough will need to rest in the fridge for 30 minutes before you roll it out into sheets for the ravioli. While your pasta dough is resting, prepare the filling. The dough can be made several hours and up to one day in advance, if needed.

Prepare the Filling

1. Chop the cooked lobster meat (see notes on cooking lobster) into smaller pieces, then add it to a food processor with the rest of the ingredients under the Filling ingredient section. Pulse thoroughly until all ingredients are combined but still have a little bit of texture.
2. Place the filling into a piping bag if you have one, or scoop it into a bowl, cover and refrigerate until ready to use. The filling can be made several hours or up to one day in advance, if needed.

Make the Ravioli

1. Remove the pasta dough from the refrigerator and let it sit at room temperature for a few minutes. Next, unwrap and knead on a lightly floured surface for a few minutes by hand. Cut the dough into manageable pieces about the size of the palm of your hand. Press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick (cover the pieces you aren’t rolling yet in plastic wrap).
2. Run each piece through a pasta roller starting with the widest setting. Fold the sheet in half and run through on the widest setting a total of three times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again.
3. Run it through the next lowest setting two more times, folding in between. Then run the sheet through once at the next lowest setting and continue until your desired thickness is achieved. We typically roll it to the 5th lowest setting for ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer. Lay your pasta sheet on a flat surface dusted with flour to fill and cut your ravioli. To prevent the dough from drying out too much, we prefer to roll out one sheet at a time and make the ravioli from each sheet before rolling out another sheet.
4. Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
5. Next add 1 tablespoon scoops of the Lobster Ravioli filling about 3 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops by bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter or a knife to cut your sheet into 3 x 3 inch squares (7.5×7.5 cm), then set the ravioli aside on a parchment-lined and lightly flour-dusted baking sheet. You should be able to get 4-6 ravioli from each quarter segment of the dough.

Prepare the Sauce

1. Heat the olive oil over medium heat. Add the shallots and gently cook for a few minutes until the shallots have softened. Add the wine to deglaze and cook until there is only about a tablespoon of liquid left in the pan (approximately 4-5 minutes).
2. Add the cream and lobster stock and increase heat to medium-high. Bring to a boil turn the heat to medium-low and continue to simmer until the sauce has reduce by ½ (approximately 20-30 minutes).
3. Once reduced, add the lemon juice and taste for salt. Adjust seasoning if needed.
4. When the sauce is at your desired consistency, lower the heat to keep warm while you cook the ravioli. Add chopped parsley into sauce right before serving.

Finish the Dish

1. Bring a large pot of water to a boil over high heat and add about 2 tablespoon of kosher salt per every 6-8 quarts of water. The water should taste like the ocean.
2. Once boiling, reduce the heat slightly to medium-high and add your ravioli (you don’t want the water boiling too much as it may break the delicate ravioli – you are looking for a medium bubble). Cook the ravioli until the desired texture, around 4-5 mins.
3. To serve, place some of the sauce onto the bottom of each bowl/plate. Remove the ravioli from the water with a slotted spoon or a spider and place 5-6 on top of the sauce. Drizzle additional sauce over the top and garnish with parsley and/or chives and lemon zest.

Notes

We use lobster bouillon base since lobster stock can sometimes be a challenge to find and/or make. If using bouillon, follow directions on the container to make 1.5 cups of stock. Alternatively, use fish or seafood stock if lobster stock is inaccessible.

If using uncooked lobster tails (recommended), cook the lobster tails for about 5-6 minutes in boiling water (the larger the tail, the longer it will take). Remove the lobster tails from the water and put them in an ice bath so they stop cooking and are cool enough to handle, then use kitchen scissors to cut along the back of the shell to remove the meat.

If cooking a whole lobster, you will want to boil for 9-10 minutes for a 2-lb lobster. Here’s a tip on cooking lobster in boiling water: 6-7 minutes for the first pound, +3 minutes for each pound thereafter. Then into an ice bath to stop the cooking or serve immediately. So, a 5-lb whole lobster will take 18-19 minutes.

Nutrition

Calories: 530 kcal

Carbohydrates: 15 g

Protein: 22 g

Fat: 42 g

Saturated Fat: 24 g

Polyunsaturated Fat: 2 g

Monounsaturated Fat: 12 g

Trans Fat: 0.03 g

Cholesterol: 249 mg

Sodium: 914 mg

Potassium: 417 mg

Fiber: 1 g

Sugar: 4 g

Vitamin A: 1895 IU

Vitamin C: 7 mg

Calcium: 222 mg

Iron: 2 mg

Keyword

Homemade ravioli, Lobster ravioli sauce, seafood pasta

Tried this recipe? Let us know how it was!

Important Food Safety Guidelines

Ensuring food safety is paramount when cooking, especially with seafood. Please adhere to these guidelines to prevent foodborne illness and ensure a healthy cooking experience:

• Always use separate utensils for raw food and cooked food to prevent cross-contamination.
• Never refreeze meats that have been previously frozen and thawed, as this can compromise quality and safety.
• Wash your hands thoroughly with soap and water after handling any raw meat or seafood.
• Avoid leaving perishable food out at room temperature for extended periods; refrigerate promptly.
• Never leave cooking food unattended on the stovetop or in the oven.
• When cooking at high temperatures, use oils with a high smoking point to avoid the formation of harmful compounds.
• If using a gas stove, ensure you always have good ventilation to minimize indoor air pollution.

For more comprehensive information and detailed guidelines, please refer to USDA.gov’s food safety basics.