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+ servings
Lobster ravioli with white wine sauce.

Lobster Ravioli

This lobster ravioli is a fun and delcious meal to make anytime but especially for special occasions.
Prep 1 hour
Cook 5 minutes
Total 1 hour 5 minutes
Fat 44
Carbs 39
Protein 34
Yield 4

Ingredients

Pasta Dough

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.
    flour in food processor.
  • With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
    dough in food processor.
  • 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).
    dough on counter.
  • 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.
    dough rolled out.
  • 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!
    lobster filling on dough.
  • 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.
    ravioli sliced.
  • 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.
    cooked ravioli in pot.

Filling

  • In a small bowl mix all of the ingredients for the filling. Cover and refrigerate until ready to use.
    lobster filling in bowl.

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.
    cooking onion in pan.
  • Stir in the heavy cream and parmesan cheese. Continue to cook until the parmesan has melted.
    cream sauce in pan.
  • Gently fold in the cooked ravioli and serve immediately.
    ravioli in cream sauce.

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.

Nutrition Facts

Calories: 703kcal | Carbohydrates: 39g | Protein: 34g | Fat: 44g | Fiber: 1g | Sugar: 2g