Lobster Ravioli

Lobster ravioli sounds like the epitome of elegance, doesn’t it? Homemade lobster ravioli can elevate any dinner into a special occasion, and the best part? It’s easier than you think to prepare! Whether you use fresh pasta dough or convenient wonton wrappers, you’ll create a dish that’s creamy, flavorful, and downright irresistible.

This Lobster Ravioli will do the trick. And if you’re looking to complement it with a classic pasta dish, my Creamy Fettuccine Alfredo is the perfect creamy partner.

Why Choose Lobster Ravioli?

• The luxurious taste of lobster pairs beautifully with ricotta and lemon zest.
• Perfect for special occasions or even a weeknight indulgence.
• Versatile: Customize with crab, scallops, or even a seafood medley for variety.

Ingredients: What You’ll Need

Lobster Filling:

• 12 oz of cooked lobster meat (tails, claws, or any lobster you prefer)
• 1 cup (250g) whole milk ricotta
• 2 tsp lemon zest
• ¾ tsp salt
• ¼ tsp freshly cracked black pepper

Dough or Wrappers:

• Fresh pasta dough (homemade or store-bought)
• OR wonton wrappers (easy and convenient)

Sauce:

• 2 tbsp butter
• 1 shallot, finely chopped
• 1 cup heavy cream
• 1½ cups dry white wine
• 1 tsp fresh thyme (or substitute with sage)

Optional Substitutions:

• Use crab or scallops in place of lobster.
• Swap shallots with leeks or onions.

Can I freeze pasta dough? Yes, you can freeze pasta dough by wrapping it tightly in plastic wrap and storing it in a resealable freezer bag. Thaw overnight in the refrigerator before use.

Preparing the Lobster Filling

1. Cooking the Lobster:
   • Bake or broil lobster tails for 6–12 minutes. You’ll know they’re ready when the meat turns opaque and pink.
   • For a quicker option, use pre-cooked lobster meat from the store.
2. Chopping and Seasoning:
   • Chop the lobster into small pieces to ensure it fits well in the ravioli.
   • Combine lobster with ricotta, lemon zest, salt, and pepper in a bowl.
   • Stir until smooth, taste for seasoning, and adjust if needed.

Homemade Pasta Dough vs. Wonton Wrappers

Making Homemade Pasta Dough:

• Roll out the dough to about 1/8-inch thickness using a pasta roller or rolling pin.
• Let the dough rest for at least one hour to ensure elasticity.

Using Wonton Wrappers:

• Wonton wrappers save time and are perfect for beginners.
• Keep them covered while working to prevent drying out.

Best way to defrost frozen lobster tails? The best way is to thaw them overnight in the refrigerator. For quicker results, place the sealed tails in a bowl of cold water, changing the water every 30 minutes.

Filling and Assembling the Ravioli

1. Filling:
   • Place about 1½ teaspoons of filling onto each sheet or wrapper.
   • Leave a 1-inch border around each filling mound.
2. Sealing:
   • Use a brush to lightly wet the edges with water.
   • Press the edges together, ensuring no air bubbles remain.
3. Cutting:
   • Cut ravioli with a knife, pizza cutter, or ravioli cutter for clean edges.
4. Drying:
   • Let assembled ravioli rest on a floured tray for 15–20 minutes before cooking.

Pro Tip: Avoid overfilling, as it can cause ravioli to burst during cooking.

Cooking the Ravioli to Perfection

1. Boiling:
   • Drop ravioli into salted boiling water.
   • Cook for 2–3 minutes until they float to the surface.
2. Finishing in Sauce:
   • Transfer cooked ravioli directly into the sauce for 2 more minutes to absorb flavor.

Creamy Wine Sauce: A Perfect Match for Lobster Ravioli

1. Ingredients:
   • Butter, shallots, heavy cream, white wine, and fresh thyme.
2. Steps:
   • Sauté shallots in butter over medium heat until translucent.
   • Add white wine and reduce by half.
   • Stir in cream and herbs, letting the sauce thicken for 2 minutes.
3. Optional Enhancements:
   • Brown the butter for a nuttier flavor.
   • Add fried sage for texture and a flavor pop.

What sauce goes good with lobster ravioli? A creamy white wine sauce with butter, shallots, and fresh herbs like sage or thyme is an excellent choice for lobster ravioli.

Plating and Serving Ideas

• Garnish ravioli with fresh herbs, grated Parmesan, or lemon zest.
• Pair with a crisp white wine like Chardonnay or a light sparkling wine.

Storing and Freezing Lobster Ravioli

1. Storing:
   • Store uncooked ravioli in the fridge for up to 24 hours.
2. Freezing:
   • Freeze ravioli on a tray before transferring to an airtight container.

How to quickly thaw lobster tails? Place them in a sealed bag in a bowl of cold water. Change the water every 15 minutes until thawed.

FAQs About Lobster Ravioli

1. Can I freeze lobster ravioli?
   • Yes, freeze them in a single layer first, then transfer to an airtight container. They stay fresh for up to 2 months.
2. What’s the best flour for homemade pasta dough?
   • Use all-purpose or 00 flour for the best texture.
3. How do I know when ravioli is cooked?
   • Ravioli will float to the top when they’re done (about 2–3 minutes).
4. What can I serve with lobster ravioli?
   • Pair with a side salad or garlic bread for a complete meal.
5. Can I make this recipe vegetarian?
   • Substitute lobster with a ricotta-spinach filling or mushrooms.

Finished your seafood feast? Dive into a rich, baked experience with my Baked Rigatoni – cheesy, hearty, and guaranteed to satisfy.

Print