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Lobster Ravioli

Lobster ravioli is a luxurious pasta dish featuring delicate pasta filled with a creamy lobster mixture, then cooked until tender. The dish is finished with a rich butter sauce infused with lemon and herbs, resulting in a visually appealing plate with bright, briny flavors and a velvety texture. It’s a special treat that combines simple ingredients with a refined presentation.
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Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups flour preferably all-purpose
  • 2 eggs eggs
  • 0.5 pound lobster meat preferably cooked lobster tails, finely chopped
  • 0.5 cup ricotta cheese for creaminess
  • 1 teaspoon lemon zest brightens the filling
  • 2 tablespoons unsalted butter preferably European style
  • 1 lemon lemon for fresh juice
  • 2 tablespoons chopped fresh herbs such as chives or tarragon
  • 1 pinch salt
  • 0.25 teaspoon black pepper

Equipment

  • Pasta machine or rolling pin
  • Small spoon or piping bag
  • Sharp knife
  • Large pot
  • Skillet

Method
 

  1. Start by mixing the flour and eggs together on a clean surface or in a bowl to form a smooth, elastic dough. Knead for about 8-10 minutes until it feels firm and slightly tacky, then wrap it in plastic wrap and let it rest for 30 minutes.
  2. While the dough rests, combine the finely chopped lobster meat with ricotta, lemon zest, chopped herbs, salt, and pepper in a bowl. Mix until the filling is creamy and cohesive.
  3. Divide the rested dough into four equal portions. Using a pasta machine or rolling pin, roll each portion into a thin sheet about 1 mm thick. Keep the sheets covered to prevent drying out.
  4. Cut the thin sheets into 3-inch squares with a sharp knife or pastry cutter. Place a teaspoon of the lobster filling in the center of each square.
  5. Brush the edges of each square with a little water, then fold over to form a rectangle or triangle, pressing out any air and sealing the edges tightly to prevent filling from escaping during cooking.
  6. Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in batches, cooking for about 3-4 minutes until they float and are tender.
  7. Meanwhile, melt the butter in a skillet over medium heat until it starts to foam and smell nutty, about 1-2 minutes. Squeeze in fresh lemon juice and stir in chopped herbs for a fragrant, velvety sauce.
  8. Using a slotted spoon, gently transfer the cooked ravioli to the skillet with the butter sauce. Toss carefully to coat each piece evenly, allowing the flavors to meld for about a minute.
  9. Plate the lobster ravioli carefully, spooning additional butter sauce over the top. Garnish with extra herbs or lemon zest if desired, then serve immediately while warm and fragrant.

Notes

For best flavor, use fresh lobster and high-quality butter. Resting the dough helps achieve a smooth, elastic texture, making rolling easier. Seal edges thoroughly to prevent filling from leaking during boiling.