Lobster Ravioli Recipe

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Lobster Ravioli Recipe with Sage Butter Sauce is an amazingly delicious dish! Using under ten ingredients, including ready-made pasta dough, this simple but elegant seafood dinner is topped with the best sauce for lobster ravioli!

Lobster Ravioli

Lobster ravioli is such a treat. The first time I tried it at a local restaurant, I knew I had to have this dish again, which meant making it myself at home! It’s so buttery and smooth, with ricotta cheese and a zip of lemon.

I like to make my lobster ravioli using homemade ravioli dough. It’s easier to make than it seems, and rolling it out and cutting the ravioli is so much fun. The reward of sharing it with your family at the end is also worth the effort.

Making ravioli from scratch is fun and is the best lobster recipe ever! I will show you how to make ravioli, including the dough, filling, and sage butter sauce, to top it all off. If you prefer, you can make this recipe using store-bought pasta dough or even store-bought lobster ravioli. Sage brown butter sauce is the perfect companion to the ravioli either way.

I surprised my husband with this recipe for our anniversary and he absolutely loved it.

Karen on Pinterest

Lobster Ravioli Filling

• Lobster: Already cooked. You can use my Air Fryer Lobster, Grilled Lobster, or Instant Pot Lobster (coming soon!).
• Ricotta Cheese: Smooth and creamy ricotta is perfect for lobster ravioli. It has a subtle sweet flavor that pairs so well with lobster.
• Lemon Zest: The zing of fresh lemon zest perfectly complements the subtly sweet flavors of the ricotta and lobster filling.
• Kosher Salt: Use kosher salt or fine sea salt, not table salt, for this recipe.
• Black Pepper: Freshly cracked black pepper works best.
• Red Pepper Flakes (Optional): I personally love adding red pepper flakes for a kick of heat, but it’s optional!

The ingredients used in my homemade ravioli filling recipe are simple but packed with flavor that sticks with every bite. Paired with the best lobster ravioli sauce using brown butter and sage, this is one of the most delicious seafood dinner recipes!

Ravioli Pasta Dough

• Eggs
• Flour
• Salt

You can make homemade pasta dough using our instructions below (visit the link for more in-depth tips and instructions!), or you can buy it ready-made in most grocery stores. If you prefer, you can even use wonton wrappers as ravioli dough.

Alternatively, you can use store-bought lobster ravioli and simply follow our instructions for making the sage brown butter sauce to serve it with.

Lobster Ravioli Sauce

• Butter: Salted or unsalted butter will work great. If you use unsalted, add your own salt to taste.
• Fresh sage: You’ll want fresh sage, not powdered or dried; it has the bulk of the flavor in the sauce.
• Garlic: Fresh garlic brings in a zest you won’t want to miss out on.
• Recommended: Parmesan Cheese or Pecorino Romano to sprinkle on top

Brown butter sauce for lobster ravioli is the best. It is nutty, buttery, and brings out the flavor of the filling so deliciously.

Ravioli Dough Instructions

1. On a clean surface, carefully pour flour out into a large mound.
2. Using your hands, create a large well in the center of your flour. Make it big enough for the eggs – you don’t want it to overflow!
3. Crack the eggs into the well. Using a fork, whisk them.
4. Once the eggs are well-mixed, slowly start whisking in flour. Be careful to make sure you don’t accidentally ruin the well.
5. Your egg and flour mixture will gradually form a dough. When it is no longer wet, you can start to knead it.
6. Begin kneading your dough with your hands until it forms a ball, using any extra flour remaining on your workspace.
7. Wrap your dough tightly in plastic wrap and let it rest for 20-30 minutes while you prepare the filling.

Recipe for Lobster Ravioli

1: Break Up Meat

Add lobster meat to a large bowl and break it up into small pieces.

2: Add Cheese

Add ricotta cheese, lemon zest, salt, and pepper.

3: Mix Filling

Mix the filling well and set it aside.

4: Prepare Dough

Unwrap your dough ball, setting the plastic wrap aside (do not discard).

5: Separate Dough

Cut off ¼ of the dough, using a pasta cutter if you have one. Wrap the remaining dough in the plastic wrap, and set it aside.

6: Squish Dough

Flatten out your ¼ piece of dough with your hands. Lightly dust it with flour.

7: Roll Out Dough

Using a rolling pin, roll out the flattened dough until it’s very thin. This will take about 30 minutes. Repeat with the remaining ¾ of your dough ball, working with ¼ of the dough at a time.

8: Add Filling

Sprinkle both sides of the long pieces of dough lightly with flour. Using a small spoon, scoop filling onto one long half of the dough, leaving about a 2-finger gap between the end of the dough and each scoop of filling.

9: Fold Dough

Once filled, fold the unfilled half of the dough over top of the filled half.

10: Seal Edges

Seal the edges with your fingers, and carefully push out any remaining air in the filling.

11: Cut Ravioli Edges

Sprinkle with a little more flour. Using a ravioli cutter or your pasta cutter, cut the remaining edges of the dough.

12: Separate Ravioli

Cut in between each ravioli. Remove any excess dough if needed. Set aside on a floured baking sheet, and repeat until all filling and dough is used.

How to Cook Lobster Ravioli

1: Boil Water

Bring a pot of water to a boil. Add the raviolis to the boiling water and cook for a couple of minutes. Keep the heat high so the water continues to boil. The ravioli will float to the top when it is done cooking.

2: Serve with Sauce

Remove ravioli from the water with a slotted spoon, and serve drizzled with sage brown butter sauce!

Butter Sauce for Lobster Ravioli

1. Melt butter in a skillet over medium-low heat.
   
2. When the butter begins bubbling slightly, add chopped garlic and stir in the butter for 1 minute.
3. Add the chopped sage to the garlic butter, then continue stirring for an additional 2-4 minutes, until the butter turns light brown and has a rich, nutty aroma. Be careful not to overcook—remove from heat as soon as it starts to brown!
   
4. Set aside until the ravioli are done boiling, then serve over the top as instructed above.
   

Homemade Lobster Ravioli Tips

• I highly recommend making more than you need so you can freeze several servings worth for later. Make a double or even triple batch. Just keep in mind you shouldn’t freeze lobster that was originally purchased frozen.
• You can swap the lobster out for crab meat or even leave it out entirely and make homemade vegetarian ravioli.
• Make sure the ravioli are well sealed. If the pasta isn’t sealing nicely, dab a little butter on the edges as you fold them.
• If you’re making many ravioli, place the uncooked and prepared ravioli on a baking sheet in the fridge, covered in plastic wrap to ensure they don’t get too dry.

How to Store Homemade Ravioli

• Refrigerator: Leftover ravioli can be stored in the fridge for 2-3 days. Store in an airtight container with extra oil or butter sauce to keep the delicate pasta from sticking or tearing.
• Freezer: You can absolutely freeze the pasta, but I recommend freezing it before cooking it. Lay the uncooked ravioli flat on a baking sheet with parchment paper, then freeze fully before transfering to a freezer-safe bag or airtight container. Note: Don’t freeze lobster ravioli if the lobster was originally frozen.
• Thawing: You shouldn’t thaw lobster ravioli before cooking it. Place it into the boiling water frozen, and it will cook up perfectly.
• Reheating: Cooked, chilled ravioli can be heated in the microwave or in a skillet with extra butter sauce. Be gentle stirring it, as it can easily break.

Lobster Ravioli FAQs

Best Seafood Recipes

• Shrimp Bisque Recipe
• Steamed Crab Legs
• Grilled Crab Legs
• Instant Pot Lobster Tails
• Seafood Chowder

Try more of my best Seafood Appetizers!

Recipe

Lobster Ravioli Recipe

Isabel Laessig

Learn how to make lobster ravioli with sage brown butter sauce using simple ingredients and a simple dough recipe, or premade pasta dough!

4.71 from 95 votes

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Cook ModePrevent your screen from going dark

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Main

Cuisine American

Servings 6 servings

Calories 608 kcal

Equipment

• Rolling pin or pasta machine
• Flour for rolling dough
• Optional: ravioli mold
• Wide pot
• Skillet
• Slotted spoon

Ingredients

  

1x2x3x

Homemade Pasta Dough

• 2 eggs
• 2 cups flour
• 1 teaspoon salt

Ravioli Filling

• 1 pound pasta dough homemade (above) or store-bought
• 12 ounces lobster cooked; see our Air Fryer Lobster or Grilled Lobster
• 1 cup ricotta
• 1 Lemon for zesting; use less for a less lemony flavor
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

Ravioli Dough Instructions

• On a clean surface, carefully pour flour out into a large mound with the salt mixed through.
  2 cups flour, 1 teaspoon salt
• Using your hands, create a large well in the center of your flour. Make it big enough for the eggs – you don’t want it to overflow!
• Crack the eggs into the well. Using a fork, whisk them.
  2 eggs
• Once the eggs are well-mixed, slowly start whisking in flour. Be careful to make sure you don’t accidentally ruin the well.
• Your egg and flour mixture will gradually form a dough. When it is no longer wet, you can start to knead it.
• Begin kneading your dough with your hands until it forms a ball, using any extra flour remaining on your workspace.
• Wrap your dough tightly in plastic wrap and let it rest for 20-30 minutes while you prepare the filling.

Recipe for Lobster Ravioli Filling

• Add lobster meat to a large bowl and break it up into small pieces.
  12 ounces lobster
• Add ricotta cheese, lemon zest, salt, and pepper.
  1 cup ricotta, 1 Lemon, ½ teaspoon salt, ½ teaspoon black pepper
• Mix the filling well and set it aside.

Forming the Lobster Raviolis

• Unwrap your dough ball, setting the plastic wrap aside (do not discard).
  1 pound pasta dough
• Cut off ¼ of the dough, using a pasta cutter if you have one. Wrap the remaining dough in the plastic wrap, and set it aside.
• Flatten out your ¼ piece of dough with your hands. Lightly dust it with flour.
• Using a rolling pin, roll out the flattened dough until it’s very thin. This will take about 30 minutes. Repeat with the remaining ¾ of your dough ball, working with ¼ of the dough at a time.
• Sprinkle both sides of the long pieces of dough lightly with flour.
• Using a small spoon, scoop filling onto one long half of the dough, leaving about a 2-finger gap between the end of the dough and each scoop of filling.
• Once filled, fold the unfilled half of the dough over top of the filled half.
• Seal the edges with your fingers, and carefully push out any remaining air in the filling.
• Sprinkle with a little more flour. Using a ravioli cutter or your pasta cutter, cut the remaining edges of the dough.
• Cut in between each ravioli. Remove any excess dough if needed.
• Set the completed ravioli aside on a floured baking sheet. Repeat the above steps with the rest of the dough and filling until all is used.

How to Cook Lobster Ravioli

• Bring a pot of water to a boil. Add the raviolis to the boiling water and cook for a couple of minutes. Keep the heat high so the water continues to boil. The ravioli will float to the top when it is done cooking.
• Remove ravioli from the water with a slotted spoon, and serve.
• Drizzle with sage brown butter sauce, and enjoy!

Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

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Nutrition

Serving: 1servingCalories: 608kcalCarbohydrates: 72gProtein: 18gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 96mgSodium: 1014mgPotassium: 240mgFiber: 4gSugar: 1gVitamin A: 269IUVitamin C: 10mgCalcium: 134mgIron: 4mg

Keyword Lobster Ravioli, lobster ravioli recipe, lobster ravioli recipes, Lobster ravioli sauce