Romantic Lobster Ravioli Recipe

Lobster ravioli is a luxurious Italian pasta dish that combines tender pasta with sweet, succulent lobster meat. This elegant recipe serves 4-6 people as a main course and takes approximately 2 hours to prepare from start to finish.

Perfect for special occasions or when you want to create something truly impressive, this recipe balances the delicate flavor of lobster with creamy cheese and aromatic herbs, all enveloped in silky pasta and finished with a sophisticated brown butter sauce.

Ingredients & Instructions Lobster Ravioli

For the Pasta Dough:

• 2 cups 00 flour (or all-purpose flour)
• 3 whole eggs
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Filling:

• 1 pound lobster meat, finely chopped
• 1 cup ricotta cheese
• ¼ cup mascarpone cheese
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• 1 shallot, finely minced
• 2 tablespoons fresh parsley
• Salt and pepper to taste

For the Brown Butter Sauce:

• 6 tablespoons butter
• 2 shallots, minced
• ⅓ cup white wine
• 1 cup heavy cream
• ¾ cup Parmesan cheese
• Fresh herbs (tarragon and parsley)
• Salt and pepper to taste

Detailed Instructions

Prepare the Pasta Dough:

1. Mix flour and salt in a large bowl
2. Create a well in the center and add eggs and olive oil
3. Using a fork, gradually incorporate flour into eggs until shaggy dough forms
4. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic
5. Wrap in plastic and rest at room temperature for 30 minutes

Make the Filling:

1. Cook lobster in boiling water for 7-8 minutes until shells turn bright red
2. Remove meat and chop into small pieces
3. Mix lobster with ricotta, mascarpone, lemon zest, garlic, and herbs
4. Season with salt and pepper
5. Refrigerate until ready to use

Form the Ravioli:

1. Divide dough into 4 portions
2. Roll each portion through pasta machine, starting at widest setting
3. Gradually decrease settings until pasta is very thin (usually setting 6-7)
4. Place 1 tablespoon filling 2 inches apart on pasta sheet
5. Brush edges with water
6. Cover with second pasta sheet
7. Press firmly around filling to remove air bubbles
8. Cut into squares using a ravioli cutter or sharp knife

Make the Sauce:

1. Melt butter in large skillet over medium heat until it starts to brown
2. Add shallots and cook until translucent (3-4 minutes)
3. Add white wine and simmer until reduced by half
4. Pour in cream and bring to gentle simmer
5. Stir in Parmesan cheese until melted
6. Season with salt and pepper

Final Assembly:

1. Bring large pot of salted water to boil
2. Cook ravioli in batches until they float (2-3 minutes)
3. Transfer directly to sauce using slotted spoon
4. Gently toss to coat
5. Garnish with fresh herbs and extra Parmesan

Top Tips

• Keep pasta dough covered when not using to prevent drying
• Don’t overfill ravioli as they may burst while cooking
• Reserve some pasta water to adjust sauce consistency
• Make filling and dough a day ahead to save time

Variations

• Use wonton wrappers instead of making fresh pasta
• Add saffron to the sauce for extra luxury
• Include crab meat with the lobster
• Make a tomato cream sauce instead of brown butter

Nutritional Information per Serving

Nutrient	Amount
Calories	508
Protein	22g
Fat	31g
Carbs	33g
Sodium	640mg

FAQ

Can I freeze these ravioli?
Yes, freeze uncooked ravioli on a baking sheet, then transfer to freezer bags. Cook directly from frozen, adding 1-2 minutes to cooking time…

What’s the best type of lobster to use?
Fresh lobster tails work best as they provide the most meat and are easier to work with.

Can I make this ahead of time?
You can prepare the filling and dough up to 24 hours in advance, but assemble just before cooking for best results.

Conclusion

This lobster ravioli recipe, while time-consuming, creates an unforgettable dining experience that rivals any high-end restaurant version. The combination of fresh pasta, sweet lobster meat, and rich brown butter sauce makes it worth every minute of preparation.

Remember that practice makes perfect with pasta-making, so don’t be discouraged if your first attempt isn’t restaurant-quality. The key is to enjoy the process and appreciate the artistry of creating this classic Italian dish.