Creamy, briny, and utterly luxurious — this Lobster Ravioli recipe is the kind of comfort food that feels special without being fussy. Imagine pillowy pasta parcels packed with sweet lobster and ricotta, bathed in a velvety butter-cream sauce with garlic and a splash of wine. Fun fact: lobster used to be considered “poor man’s food” in colonial America, but today it’s a celebration on a plate.
This recipe is surprisingly simple and approachable for home cooks. It’s family-friendly, quick to assemble once the dough is rested, and perfect for a weeknight treat or a weekend dinner party. If you love stuffed pasta, you’ll also enjoy our other takes on ravioli — see this classic lobster ravioli guide for another variation that’s equally irresistible. Get ready to wow your guests with an elegant dish that’s easier than it looks.
What is Lobster Ravioli?
What’s in a name? Lobster Ravioli — it sounds posh, right? But really, it’s just tender pasta pockets stuffed with a dreamy lobster filling. How did it get its name? Pretty straightforward: it’s ravioli, and it’s filled with lobster. Could it be that simple? Yes — and that’s the charm. After a bite or two, you might find yourself thinking the way to a man’s heart is through his stomach. Maybe lobster ravioli is the shortcut we’ve all been looking for. If you like cozy, indulgent bites, this dish is calling your name — go on, give it a try.
Why You’ll Love This
- Main highlight: Each bite delivers sweet, juicy lobster balanced with creamy ricotta and bright lemon zest, wrapped in tender homemade pasta and finished with a rich butter-cream sauce. The textures — silky filling, soft pasta, and glossy sauce — are irresistible.
- Cost-saving benefits: Making ravioli at home lets you control portions and ingredients, and using one cup of cooked lobster meat stretches the flavor without breaking the bank compared to ordering out. Buying cooked lobster or using frozen lobster meat can save money and time.
- Flavorful toppings: Fresh chives, a grating of Parmesan, and a sprinkle of parsley add brightness and a savory finish that lifts the dish.
If you’re exploring stuffed pasta ideas, this recipe pairs nicely with other comfort-forward dishes like a crockpot ravioli lasagna for family dinners that please a crowd. Give this a try — it’s a delicious project that pays off big time.
How to Make
Quick Overview
This lobster ravioli recipe is easy to follow and incredibly satisfying. The dough is simple and forgiving, the filling comes together in minutes, and the sauce is a quick, luxurious pan finish. Expect silky textures and rich flavor with a subtle lemon brightness. Prep time: about 45–60 minutes (including dough rest). Cook time: 10–15 minutes. Total time: roughly 1 hour.
Ingredients
- 2 cups all-purpose flour, sifted if preferred
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more for boiling water
- 1 cup cooked lobster meat, finely chopped
- 1/2 cup ricotta cheese, well-drained
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest, finely grated
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup white wine (optional)
- Salt and pepper to taste
- Fresh parsley for garnish, chopped
Directions
- Make the Ravioli Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and 1/2 teaspoon salt. Gradually mix the eggs with the flour using a fork until a shaggy dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Prepare the Lobster Filling: In a mixing bowl, combine the finely chopped lobster meat, ricotta cheese, 1/4 cup grated Parmesan, chopped chives, lemon zest, and a pinch of salt and pepper. Mix gently until well combined but not totally smooth — you want a bit of texture. Set aside.
- Roll Out the Dough: Divide the rested dough into two portions. Using a pasta machine or a rolling pin, roll out each portion into a thin sheet about 1–2 mm thick. The dough should be thin but not translucent; if it tears, you rolled too thin.
- Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of the lobster filling onto one sheet of dough, leaving about 2 inches between each mound. Brush a little water around each filling mound to help seal. Lay the second sheet of dough over the first and gently press around each filling mound to remove air and seal. Use a ravioli cutter or sharp knife to cut out individual ravioli. Press the edges firmly so they are well sealed.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface and the pasta is tender. Use a slotted spoon to remove them carefully and set aside on a warm plate.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Pour in the white wine (if using) and let it reduce by half. Stir in the heavy cream and 1/4 cup Parmesan cheese. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Add the cooked ravioli to the sauce and gently toss to coat. Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.
What to Serve With
- Light green salad with lemon vinaigrette to cut through the richness
- Steamed asparagus or sautéed broccolini with a squeeze of lemon
- Crusty bread or garlic bread to mop up the sauce
- A crisp white wine like Sauvignon Blanc or a light Chardonnay
- For dessert, a simple lemon sorbet cleanses the palate
Top Tips for Perfecting
- Ingredient substitutions: Swap half-and-half for heavy cream in a pinch, but the sauce will be slightly less rich. Use pre-cooked lobster or thawed frozen lobster meat to save time.
- Timing adjustments: Roll ravioli while dough rests — chilling the dough for longer makes it easier to roll thinly. Cook ravioli in small batches to avoid sticking.
- Flavor enhancements: Add a pinch of red pepper flakes to the sauce for gentle heat, or fold in a teaspoon of lemon juice for extra brightness.
- Common mistakes: Don’t overfill ravioli — it makes sealing difficult. Avoid boiling aggressively; a gentle simmer keeps ravioli intact.
- Make-ahead tip: You can assemble ravioli and freeze them on a baking sheet, then transfer to a bag; cook from frozen adding an extra minute or two.
Storing and Reheating Tips
- Refrigeration: Store leftover cooked ravioli in an airtight container for up to 2 days. Keep sauce separate if possible.
- Freezing: Freeze uncooked, well-sealed ravioli on a baking sheet for 1–2 hours, then transfer to a freezer bag for up to 2 months. Cook from frozen adding 1–2 minutes to the boiling time.
- Best reheating: Gently reheat in a skillet with a splash of cream or butter over low heat so the pasta doesn’t break. Avoid microwave reheating if you want to preserve texture.
FAQs
What kind of lobster should I use?
Cooked lobster meat is easiest — use fresh, chilled, or high-quality frozen lobster meat that has been thawed. Claw and tail meat both work well.
Can I use store-bought pasta sheets or wonton wrappers?
Yes — store-bought pasta sheets save time and work great. Wonton wrappers can be used for a thinner, smaller ravioli but adjust cook time accordingly.
How do I prevent ravioli from sticking together?
Dust cut ravioli lightly with semolina or flour and cook in small batches. Use plenty of water and stir gently after adding them.
Can I make the filling ahead of time?
Absolutely — make the filling and keep it refrigerated for up to 24 hours before assembling the ravioli.
Is there a dairy-free or vegan version?
You can create a vegan “lobster” ravioli using hearts of palm or artichoke with vegan ricotta and dairy-free cream substitutes; the flavor and texture will differ but it can be delicious.
Conclusion
Lobster ravioli is a delightful balance of indulgence and home-cooking simplicity — creamy filling, tender pasta, and a rich yet bright sauce make this a dish worth trying. It’s approachable for beginners and rewarding for seasoned cooks, perfect for family dinners or a romantic meal. If you’re looking for additional inspiration or a different take, check out this excellent Lobster Ravioli Recipe | The Kitchn for another perspective on this classic dish. Give it a go, invite loved ones, and enjoy the applause.
Lobster Ravioli
Equipment
- Mixing Bowl
- Pasta Machine
- Rolling Pin
- Large Pot
- Skillet
- Ravioli Cutter
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Sifted if preferred
- 3 large Eggs Room temperature
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt Plus more for boiling water
Filling Ingredients
- 1 cup Cooked lobster meat Finely chopped
- 1/2 cup Ricotta cheese Well-drained
- 1/4 cup Grated Parmesan cheese Plus extra for serving
- 1 tablespoon Fresh chives Chopped
- 1 teaspoon Lemon zest Finely grated
Sauce Ingredients
- 4 tablespoons Unsalted butter
- 2 cloves Garlic Minced
- 1/2 cup Heavy cream
- 1/4 cup White wine Optional
Seasoning
- Salt and pepper To taste
Garnish
- Fresh parsley Chopped
Instructions
- Make the Ravioli Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and 1/2 teaspoon salt. Gradually mix the eggs with the flour using a fork until a shaggy dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Prepare the Lobster Filling: In a mixing bowl, combine the finely chopped lobster meat, ricotta cheese, 1/4 cup grated Parmesan, chopped chives, lemon zest, and a pinch of salt and pepper. Mix gently until well combined but not totally smooth — you want a bit of texture. Set aside.
- Roll Out the Dough: Divide the rested dough into two portions. Using a pasta machine or a rolling pin, roll out each portion into a thin sheet about 1–2 mm thick. The dough should be thin but not translucent; if it tears, you rolled too thin.
- Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of the lobster filling onto one sheet of dough, leaving about 2 inches between each mound. Brush a little water around each filling mound to help seal. Lay the second sheet of dough over the first and gently press around each filling mound to remove air and seal. Use a ravioli cutter or sharp knife to cut out individual ravioli. Press the edges firmly so they are well sealed.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface and the pasta is tender. Use a slotted spoon to remove them carefully and set aside on a warm plate.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Pour in the white wine (if using) and let it reduce by half. Stir in the heavy cream and 1/4 cup Parmesan cheese. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Add the cooked ravioli to the sauce and gently toss to coat. Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.