Description
Homemade lobster ravioli is the ultimate treat, perfect for special occasions or just spoiling yourself on a weeknight. With tender pasta pockets stuffed with buttery lobster and ricotta, and finished in a creamy wine sauce, it’s a dish that feels luxurious but is surprisingly easy to pull off.
Ingredients
Scale
- 12 oz cooked lobster meat (tails, claws, or preferred parts)
- 1 cup whole milk ricotta
- 2 tsp lemon zest
- ¾ tsp salt
- ¼ tsp freshly cracked black pepper
- Fresh pasta dough or wonton wrappers
- 2 tbsp butter
- 1 shallot, finely chopped
- 1 cup heavy cream
- 1½ cups dry white wine
- 1 tsp fresh thyme (or sage as a swap)
Instructions
- Bake or broil lobster tails for 6–12 minutes until opaque and pink, or use store-bought pre-cooked lobster meat.
- Chop lobster into small pieces for easy filling.
- Mix lobster with ricotta, lemon zest, salt, and pepper. Stir until smooth and adjust seasoning if needed.
- If using fresh pasta dough, roll it out to 1/8-inch thick and let rest for an hour. If using wonton wrappers, keep them covered while working.
- Place 1½ tsp of filling on each wrapper or pasta sheet, leaving a 1-inch border.
- Lightly wet the edges with water and press to seal, removing air pockets. Cut into desired ravioli shape.
- Let ravioli rest on a floured tray for 15–20 minutes before boiling.
- Drop ravioli into salted boiling water and cook for 2–3 minutes until they float.
- Transfer cooked ravioli directly into sauce and simmer for 2 more minutes.
- For the sauce: Sauté shallots in butter over medium heat until translucent. Add wine and reduce by half. Stir in cream and thyme and let thicken for 2 minutes.
- Serve ravioli topped with sauce, garnished with herbs, grated Parmesan, or lemon zest.
Notes
To save time, use wonton wrappers and store-bought lobster. Want extra flair? Brown the butter or top with crispy sage. Ravioli freeze beautifully, just flash freeze before storing in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
Keywords: lobster ravioli, homemade pasta, seafood pasta, creamy sauce