This recipe guides you through making lobster ravioli from scratch. It features tender, homemade pasta pockets filled with a savory lobster mixture. A simple brown butter and sage sauce finishes the dish, complementing the lobster without overpowering it.
While making pasta from scratch takes some time, the process is straightforward. Most of the prep time involves the dough resting. The active cooking is quick, making this a rewarding project for a special weekend dinner or date night.
Why is Lobster Ravioli a Must-Try?
Homemade pasta dough provides a tender, delicate texture that is a significant improvement over store-bought ravioli.
Poaching the lobster gently in wine and butter infuses the meat with flavor and keeps it tender for the filling.
The simple brown butter sauce adds a nutty depth that pairs well with seafood and fresh sage, letting the lobster be the main focus.
Ingredients for Lobster Ravioli
• Lobster: To save time, you can use high-quality, pre-cooked lobster meat. You will need about 8 ounces.
• All-Purpose Flour: “00” flour, a finely milled Italian flour, can also be used and will result in an even silkier pasta.
• White Wine: A dry, crisp white wine like a Pinot Grigio or Sauvignon Blanc is recommended. If you prefer not to use wine, you can substitute it with seafood or vegetable broth.
• Fresh Herbs: Fresh herbs provide the best flavor, but if you need to use dried, use about ⅓ of the amount called for.
Exact quantities are in the recipe card below.
How to Make Lobster Ravioli
Step 1: Prepare the Dough and Filling
First, make the pasta dough so it has time to rest. While the dough rests, prepare the lobster filling by gently poaching the lobster meat with shallots, garlic, and herbs. Let the filling cool while you roll out the pasta.
Step 2: Roll and Form the Ravioli
Once the dough has rested, roll it into long, thin sheets using a pasta machine or rolling pin. Dot spoonfuls of the cooled lobster filling onto a sheet of pasta, cover with another sheet, and press to seal. Cut the sheets into individual ravioli.
Step 3: Cook Ravioli and Make the Sauce
The final steps happen quickly. Bring a large pot of salted water to a boil and cook the fresh ravioli. At the same time, prepare the simple sauce by browning butter with fresh sage leaves in a large skillet.
Step 4: Finish and Serve
Use a slotted spoon to move the cooked ravioli directly into the skillet with the brown butter sauce. Add a splash of the reserved lobster poaching liquid, toss gently to coat everything, and serve immediately.
What to Serve with Lobster Ravioli
Serve with a simple green salad dressed in a light lemon vinaigrette to balance the richness of the pasta.
Expert Tips for Lobster Ravioli
Food Safety: Ensure the lobster is cooked to a safe internal temperature of 145°F (63°C).
Do not overfill the ravioli, as this can cause them to burst open while cooking. A heaping teaspoon is plenty.
If you don’t have a pasta machine, you can roll the dough out with a rolling pin on a floured surface until it is very thin.
The reserved lobster poaching liquid adds a nice depth to the sauce, so be sure to save it.
How to Store and Freeze Lobster Ravioli
Store leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days. To freeze uncooked ravioli, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1-2 minutes to the boiling time.
Lobster Ravioli Recipe FAQs
Can I make lobster ravioli ahead of time?
Yes. You can assemble the uncooked ravioli and freeze them. Place them on a parchment-lined baking sheet in a single layer to freeze, then transfer to a freezer-safe bag. Cook them directly from frozen.
What if I don’t have a pasta machine?
You can use a rolling pin. It requires more effort, but you can achieve thin pasta sheets. Work on a well-floured surface and roll the dough as thinly and evenly as possible.
Can I use a different filling?
Certainly. Cooked shrimp or crab meat would be a great substitute for lobster. You could also make a vegetarian version with a ricotta and spinach filling.
Lobster Ravioli
Ingredients
For the Pasta Dough
- 2 ½ cups all-purpose flour 320g
- 4 large eggs at room temperature
- 1 teaspoon kosher salt
For the Lobster Filling
- 2 tablespoons olive oil 30ml
- 1 medium shallot minced
- 2 cloves garlic minced
- 1 cup dry white wine like Pinot Grigio, 240ml
- 4 tablespoons unsalted butter 57g
- ½ teaspoon fresh tarragon chopped
- ½ teaspoon fresh basil chopped
- ½ teaspoon fresh parsley chopped, plus more for garnish
- 8 ounces cooked lobster meat from about 3 small tails, shelled and cut into ½-inch pieces, 225g
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper to taste
For the Sage Butter Sauce
- ½ cup unsalted butter 113g
- 6-8 fresh sage leaves
Instructions
- To make the pasta dough, combine the flour, eggs, and salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5 minutes. Transfer the dough to a lightly floured surface and knead by hand for 2 minutes until smooth. Wrap in plastic and let it rest at room temperature for at least 30 minutes.
- While the dough rests, make the filling. Heat olive oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic for 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
- Reduce heat to low and stir in 4 tablespoons of butter until melted. Add the tarragon, basil, and parsley. Add the lobster pieces and gently poach until the meat is firm and cooked through, about 2-3 minutes. The internal temperature should reach 145°F (63°C). Use a slotted spoon to transfer the lobster to a bowl, reserving the poaching liquid in the pan. Let the lobster cool slightly.
- Transfer the cooked lobster to a food processor and pulse a few times until coarsely chopped. Do not over-process into a paste. Return the lobster to a bowl and stir in the lemon juice. Season with salt and pepper to taste. Set aside.
- Cut the rested pasta dough into four equal pieces. Working with one piece at a time (keep others covered), flatten it and run it through a pasta machine on the widest setting. Fold and pass it through the widest setting again. Continue passing the dough through progressively narrower settings until you have a long, thin sheet (about 1/16-inch thick).
- Lay one pasta sheet on a lightly floured surface. Place heaping teaspoons of the lobster filling about 2 inches apart down the center of the sheet. Lightly brush water around the filling. Place a second pasta sheet on top. Press firmly around each mound of filling to seal the pasta and remove any air pockets. Use a pastry wheel or knife to cut into individual ravioli.
- Bring a large pot of salted water to a rolling boil. While the water heats, make the sauce. Melt the remaining ½ cup of butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan occasionally, until the butter browns and smells nutty, about 4-5 minutes.
- Carefully add the ravioli to the boiling water and cook until they float to the surface, about 3-4 minutes. Stir 2 tablespoons of the reserved lobster poaching liquid into the brown butter sauce.
- Using a slotted spoon, transfer the cooked ravioli directly from the pot into the skillet with the brown butter sauce. Gently toss to coat. Serve immediately, garnished with extra fresh parsley if desired.
Notes
