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Homemade Lobster Ravioli

Lobster ravioli is a delicate pasta dish featuring tender, freshly made pasta filled with sweet, succulent lobster meat mixed with herbs and ricotta. The process involves rolling thin sheets of dough, piping the rich filling, and sealing each piece carefully before boiling to a tender, plump finish. The final dish offers a luxurious, melt-in-your-mouth texture with aromatic hints of garlic, lemon, and butter.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for the pasta dough
  • 3 large eggs for the pasta dough
  • 1 lb lobster meat cooked and chopped
  • 1/2 cup ricotta cheese full-fat recommended
  • 2 tbsp fresh herbs basil or tarragon, chopped
  • 1 tsp lemon zest from organic lemon
  • 1 clove garlic minced
  • 3 tbsp unsalted butter for the sauce
  • 1/4 cup white wine dry and crisp
  • to taste salt and pepper for seasoning

Equipment

  • Pasta machine
  • Small spoon
  • Pastry brush
  • Large pot

Method
 

  1. Place the flour on a clean surface and make a well in the center. Crack the eggs into the well and gently knead until you form a smooth, elastic dough. Cover with plastic wrap and let rest for 30 minutes.
  2. While the dough rests, chop cooked lobster meat finely and transfer to a bowl. Mix in ricotta, chopped herbs, lemon zest, minced garlic, salt, and pepper until well combined. Chill the filling for at least 15 minutes to let flavors meld.
  3. Divide the rested dough into four equal pieces. Using a pasta machine, roll each piece through the thinnest setting until very thin (about 1mm). Keep dusting with flour to prevent sticking.
  4. Lay one sheet of rolled dough on a floured surface. Pipe teaspoon-sized mounds of lobster filling at 2-inch intervals on half of the sheet, leaving borders for sealing.
  5. Brush water along the edges of the dough sheet with a pastry brush. Carefully fold the sheet over the filling, pressing gently to remove air pockets and seal the edges firmly.
  6. Use a sharp knife or pizza cutter to cut between the mounds, creating individual ravioli. Press the edges to ensure they are well sealed and no air is trapped inside.
  7. Bring a large pot of salted water to a gentle simmer—look for small bubbles, not a rolling boil. Carefully drop the ravioli into the water, cooking for 3–4 minutes until they float and are tender.
  8. Meanwhile, melt butter in a skillet over medium heat. Add white wine and minced garlic, cooking until fragrant and slightly reduced, about 2 minutes.
  9. Use a slotted spoon to transfer cooked ravioli directly into the skillet with the sauce. Gently toss to coat each piece and heat through for about 1 minute.
  10. Serve the lobster ravioli hot, drizzled with the buttery wine sauce and garnished with fresh herbs if desired. Enjoy the tender pasta and rich, flavorful filling with each bite.

Notes

Ensure the pasta dough is rolled very thin for delicate, tender ravioli. Seal edges tightly to prevent leaks during boiling. Use fresh lobster for the most vibrant flavor, but langoustines work well as a lighter alternative.