This lobster ravioli is a fun meal to make with the family or to serve at your next celebration. It’s made with cooked crab meat and a white wine sauce. Yum.
Delicious Lobster Ravioli
There is nothing better than perfectly cooked ravioli with rich lobster in the middle tossed with a white wine sauce. This lobster ravioli is truly delicious and we make the process easy to follow.
Why you’ll love it!
- Every element of this recipe is homemade.
- You get to make the ravioli yourself. The process is so fun.
- The filling is creamy but has a wonderful lobster texture and flavor.
- The white wine sauce is rich and delicious.
Featured Ingredients
- Semolina flour: the pasta dough for this ravioli is made with all-purpose flour and semolina flour. We use a mixture because semolina flour adds a bit of bite to the pasta. If you don’t have any, feel free to swap it for additional all-purpose flour.
- Whole milk ricotta cheese: we use whole milk ricotta cheese to make the filling for this ravioli creamy and rich.
- Parmesan + mozzarella cheese: the combination of parmesan and mozzarella cheese makes the filling salty and compliments the lobster perfectly.
- Lobster Meat: we highly suggest that you buy lobster tails and use the meat from the tails if that is available to you. If not, you can find lump lobster meat in most grocery stores that will also work.
- White wine: the sauce for this ravioli is tossed with a light white wine sauce. We suggest using a drier white wine.
Directions: At a Glance
Make the ravioli dough
Pulse the ingredients for the dough in a food processor. Slowly add cold water to the dough until a loose ball forms. Turn the dough onto a clean service and lightly knead the dough for 30 seconds.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Mix the filling
Add all of the ingredients for the filling to a bowl and mix all of the ingredients together until combined. Refrigerate the filling covered while you roll out the ravioli.
Assemble the ravioli
Pass the pasta dough through a pasta maker to thin out the dough into smooth, thin sheets. Then, use a ravioli cutter to cut and stamp the ravioli.
Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!
Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal. Make sure to press out any air bubbles.
Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina-dusted baking sheet.
Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
Make the sauce
While the ravioli are resting, heat a pan over medium/high heat. Add the olive oil and garlic. Cook for 1 minute or until the garlic becomes fragrant. Add the white wine and cook for another 2-3 minutes.
Stir in the heavy cream and parmesan cheese. Continue to cook until the parmesan has melted.
Serve
After the ravioli have rested, bring a large pot of salted water to a boil. Add the ravioli and when the ravioli float to the top of the water they are done.
Gently fold the ravioli into the sauce and serve.
The Best
Ravioli Cutters
Ravioli making is a heck of a lot easier if you have the right tools. We have tried to make these many ways and a pasta maker and ravioli cutters make the process easier and more fun.
Top Tips for Lobster Ravioli
- Chicken broth would be a great alternative to white wine.
- To cook the lobster tail, bring a large pot of salted water to a boil, bring the water back to a simmer, and add the lobster tail. Cook for roughly 1 minute per ounce. The lobster shell should be red and the meat should be opaque. Drain the lobster tails and rinse them with cold water. Remove the meat and set aside.
- This is the sauce we liked with the ravioli, any sauce you would serve with lobster pasta could be substituted.
FAQ
What type of sauce goes on lobster ravioli?
A light white wine butter sauce goes great with lobster ravioli.
What should I serve with lobster ravioli?
We suggest serving lobster ravioli with a light and crunchy salad since it is a rich meal.
Does lobster ravioli have lobster in it?
Yes, lobster ravioli has lobster in it. We used cooked lobster meat from the tail but you can buy frozen lobster meat, too.
Lobster Ravioli
Ingredients
Pasta Dough
- 1 cup all-purpose flour
- ¼ cup semolina flour
- ½ teaspoon kosher salt
- 3 large egg yolks
- 2 tablespoons olive oil
- ¼ cup cold water
Lobster Filling
- ¾ cup whole milk ricotta
- 2 oz. grated parmesan cheese ~½ cup
- 2 oz. shredded mozzarella cheese ½ cup
- 8 oz. cooked lobster meat ~2 4oz. tails
- 1 large egg yolk
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon kosher salt
Sauce
- 1 tablespoon olive oil
- 1 garlic clove grated
- 2 oz. dry white wine ~¼ cup
- ½ cup heavy cream
- 2 oz. grated parmesan cheese ~½ cup
Instructions
Dough
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor. Pulse to combine. Next, add the egg yolks and olive oil and pulse to combine.
- With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
- Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball– about 30 seconds. Lightly dust your hands and counter with semolina flour if the dough is sticking.
- Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes. While the dough rests, make your filling (below).
- Prepare to roll out your dough and set a bowl of water out that you will be using to seal the ravioli. Next, lightly flour your work surface with semolina flour and divide the dough in half. Wrap one-half of the dough with plastic wrap and set it aside while you roll the first piece.
- Roll your pasta using a pasta roller, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough. For a KitchenAid pasta attachment: start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
- Once the dough is thin enough to see your fingers through, trim it into two equal-sized rectangles.
- Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!
- Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal. Make sure to press out any air bubbles.
- Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina-dusted baking sheet.
- Repeat steps 7-12 with the second piece of pasta dough.
- Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
- When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float– about 2 minutes.
Filling
- In a small bowl mix all of the ingredients for the filling. Cover and refrigerate until ready to use.
Sauce
- Heat a pan over medium/high heat. Add the olive oil and garlic. Cook for 1 minute or until the garlic becomes fragrant. Add the white wine and cook for another 2-3 minutes.
- Stir in the heavy cream and parmesan cheese. Continue to cook until the parmesan has melted.
- Gently fold in the cooked ravioli and serve immediately.
Tips & Notes
- Chicken broth would be a great alternative to white wine.
- To cook the lobster tail, bring a large pot of salted water to a boil, bring the water back to a simmer, and add the lobster tail. Cook for roughly 1 minute per ounce. The lobster shell should be red and the meat should be opaque. Drain the lobster tails and rinse them with cold water. Remove the meat and set aside.
- This is the sauce we liked with the ravioli, any sauce you would serve with lobster pasta could be substituted.
