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Lobster Ravioli Recipe

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Tender homemade ravioli filled with lobster, ricotta, Parmesan, and fresh herbs, served in a silky garlic butter cream sauce with a bright touch of lemon.

Ingredients

  • Cooked lobster meat, finely chopped
  • Ricotta cheese
  • Grated Parmesan cheese
  • Garlic, minced
  • Fresh parsley, chopped
  • Lemon zest
  • Lemon juice
  • Salt
  • Black pepper
  • Fresh pasta sheets
  • Egg, beaten for sealing
  • Salt, for the pasta water
  • Unsalted butter
  • Garlic, minced
  • Heavy cream
  • Grated Parmesan cheese
  • Lemon juice
  • Salt
  • Black pepper
  • Fresh parsley, for garnish

Instructions

  1. Combine the chopped lobster meat, ricotta, Parmesan, garlic, parsley, lemon zest, and lemon juice in a medium bowl. Season lightly with salt and black pepper.
  2. Place a fresh pasta sheet on a lightly floured work surface. Spoon small portions of lobster filling onto the pasta, leaving enough space between each portion to form individual ravioli.
  3. Brush the pasta around each mound of filling with beaten egg. Place another pasta sheet on top and gently press around the filling to remove excess air and seal the pasta.
  4. Cut the pasta into individual ravioli using a ravioli cutter, pastry wheel, or sharp knife. Press around the edges to ensure each ravioli is completely sealed.
  5. Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3–5 minutes, or until the pasta is tender and the ravioli begin to float.
  6. While the ravioli cook, melt the butter in a large skillet over medium-low heat. Add the garlic and cook briefly until fragrant without allowing it to burn.
  7. Pour in the heavy cream and simmer gently until the sauce begins to thicken. Stir in the Parmesan and continue cooking until the cheese has melted and the sauce is smooth.
  8. Add lemon juice and season the sauce with salt and black pepper. If the sauce is too thick, stir in a splash of pasta water until the desired consistency is reached.
  9. Carefully transfer the cooked lobster ravioli to the skillet and gently toss them in the cream sauce.
  10. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

Notes

  • For a lighter sauce, replace the cream sauce with browned butter, fresh lemon juice, and herbs such as sage or parsley.
  • Cooked shrimp or crab meat can be combined with the lobster for additional seafood flavor.
  • For a tomato variation, serve the ravioli with a mild tomato cream sauce.
  • Add a small pinch of red pepper flakes to the sauce for gentle heat.
  • Wonton wrappers can be used instead of fresh pasta sheets for a convenient alternative.
  • Store leftover cooked lobster ravioli in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a skillet over low heat with a splash of cream, milk, or water to prevent the sauce from separating and the lobster from becoming tough.
  • To freeze, arrange uncooked ravioli in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. Cook directly from frozen with a little additional cooking time.

Nutrition

Find it online: https://thefamilycooking.com/lobster-ravioli-recipe/