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Lobster Ravioli with Sage Butter Sauce is a delicate and delicious homemade ravioli recipe that takes just 15 minutes to make with fresh ravioli!
Using under 10 ingredients, including ready-made pasta dough, this is a simple but elegant seafood dinner topped with the best sauce for lobster ravioli – sage brown butter sauce!
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Equipment
To make lobster ravioli from scratch, you will need the following tools:
- Rolling pin or pasta machine
- Flour for rolling dough
- Optional: ravioli mold
- Wide pot
- Skillet
- Slotted spoon
If you opt to use store-bought lobster ravioli and simply make the sauce from scratch, then all you will need is a wide pot, skillet, and slotted spoon.
This dish is perfect for a special holiday like Christmas. It is super easy to make, but is sure to impress your guests every time! Plus, it’s light enough to even serve as a seafood appetizer.
Ingredients
- Pasta dough (see below for details)
- Cooked lobster meat
- Ricotta cheese
- Lemon zest
- Salt and pepper or red pepper flakes
- Chopped garlic
- Recommended: Parmesan or Pecorino Romano to sprinkle on top
Lobster Ravioli Filling
The ingredients used in our homemade ravioli filling recipe are simple, but packed with flavor that sticks with every bite.
You can use simple salt and pepper to season the lobster ravioli filling or use a dash of red pepper flakes.
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
You can make homemade pasta dough using our instructions below, or you can buy it ready-made in most grocery stores.
TIP—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
Brown butter sage sauce is the best sauce with lobster ravioli. It is nutty, buttery, and brings out the flavor of the filling so deliciously.
All you will need to make sage butter sauce is butter, garlic, and sage leaves.
Alternatives to Lobster Ravioli
If you like, you can make this recipe using other kinds of ravioli to pair with our sage brown butter sauce recipe. Try these alternatives:
- Plain cheese ravioli
- Butternut squash ravioli
- Sausage ravioli
- Spinach ravioli
TIP—You can also use sage brown butter sauce for other pasta recipes, such as gnocchi or tortellini!
Fresh Pasta Dough Recipe
To make homemade pasta dough for ravioli, you will need around 3 eggs and 2 cups of flour. Plus, ½ tsp. salt and 1 Tbsp. olive oil.
You can mix these ingredients by hand, or pulse eggs and salt in a food processor, then gradually add flour and olive oil. Bring together into a ball shape.
This will give close to 15 oz. of pasta dough, but to get a little more, you can add an extra yolk and a little more flour. This will give you a similar smooth and dry consistency, with no cracking.
How to Make Ravioli with Lobster
If you’re making your own homemade pasta dough, mix that first, then let it rest while you make the lobster ravioli filling. Find our fresh pasta recipe just below.
Filling the Ravioli
If you’re using store-bought lobster ravioli and are only making the sage butter sauce, you can skip these steps.
- Break lobster meat up into small pieces. Place in a bowl with ricotta, salt and pepper, and lemon zest. Mix well.
- Roll pasta dough out, using around ⅛th of the dough at a time. Keep your surface and hands well-floured so it doesn’t stick. If using a pasta machine rather than your hands, roll to around the “5” setting. You want it very thin, almost see-through, but still holding together.
- If using a ravioli mold, place the dough over the mold and add about a teaspoon of filling in each space. If you aren’t using a mold, place the ravioli filling around 1 inch apart on the dough sheet.
- Dab water between each pile of filling, along the edges where you want the ravioli to seal. Place another layer of ravioli dough over the top and seal in the filling. Try to avoid any air remaining in the filling pocket.
- Cut the ravioli, then set aside on floured baking sheet and repeat with rest of dough and filling. Meanwhile, boil water in a wide pot.
How to Cook Ravioli
- Place the ravioli into the pot of boiling water a few at a time and cook for a couple of minutes. You will need to keep the heat relatively high to keep the water boiling. The ravioli will float up to the top when done.
- Remove from the water with a slotted spoon and place them into a serving dish. Drizzle over sage brown butter sauce (instructions below). Repeat with the remainder of the ravioli.
How to Make Brown Butter Sauce
- Melt butter in a skillet.
- When the butter begins bubbling slightly, add chopped garlic and stir in the butter for 1 minute. Add the chopped sage to the garlic butter, then continue stirring for an additional 1-2 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!
- Set aside until the ravioli are done boiling, then serve over the top as instructed above.
Can you freeze lobster ravioli?
Yes, you can freeze ravioli with lobster filling! Freeze ravioli in a single layer on a baking sheet, then transfer to a freezer bag once frozen (after about 30 minutes to 1 hour).
TIP—If you bought frozen lobster, you should not re-freeze it. If you’re planning on freezing this recipe, make sure to use fresh lobster in your lobster ravioli filling.
How to Reheat Frozen Ravioli
You can reheat frozen ravioli by cooking them straight from frozen. Don’t defrost them first – they will become sticky. It’s better to cook them from frozen.
Frozen ravioli will need a couple more minutes to cook than they would if they were fresh. Otherwise, cook them the same way as instructed above!
Side Dishes for Lobster Ravioli
Homemade lobster ravioli has a delicate flavor, so pair it with light side dishes, such as:
- Fresh Vegetable Salad
- Green Bean Almondine
- Parmesan Garlic Roasted Carrots
- Brown Sugar Glazed Carrots
- Orange and Fennel Salad
Best Dinner Party Recipes
TIP—Making a seafood dinner? Whip up a batch of our Garlic Butter Recipe, too! It pairs perfectly with seafood!
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This ravioli is one of our favorite lobster dishes! Browned butter with sage makes an incredible sauce for lobster ravioli, and if you make it using our fresh pasta recipe, it will be an unforgettable dish.
You could serve lobster ravioli as an appetizer for a dinner party or as a main course meal. Everyone who tries it will agree – it is one of the best seafood recipes using lobster!
Let us know what you think of our lobster ravioli recipe in the comments below, and with a rating! We always love to hear from you.
📋 Recipe
Lobster Ravioli Recipe
Equipment
- Rolling pin or pasta machine
- Flour for rolling dough
- Optional: ravioli mold
- Wide pot
- Skillet
- Slotted spoon
Ingredients
Ravioli Filling
- 1 lb. pasta dough
- 12 oz. cooked lobster
- 1 cup ricotta
- lemon zest from 1 lemon
- salt and pepper or ½ tsp. red pepper flakes
Sage Brown Butter Sauce
- 6 Tbsp. butter
- 4 sage leaves
- 1 garlic clove chopped
Instructions
- Make pasta dough, if making your own, and let rest while you mix the filling. See post or notes below for instructions on making fresh pasta. Or, use premade pasta dough.Break lobster meat up into small pieces. Place in a bowl with ricotta, lemon zest, salt, and pepper. Mix well.
- Roll pasta dough out, using around ⅛th of the dough at a time. Keep your surface and hands well-floured so it doesn’t stick. If using a pasta machine rather than your hands, roll to around the “5” setting. You want it very thin, almost see-through, but still holding together. If using a ravioli mold, place the dough over the mold and add about a teaspoon of filling in each space. If you aren’t using a mold, place the ravioli filling around 1 inch apart on the dough sheet.
- Dab water between each pile of filling, along the edges where you want the ravioli to seal. Place another layer of ravioli dough over the top and seal in the filling. Try to avoid any air remaining in the filling pocket.Cut the ravioli (roll over then invert if using ravioli mold), then set aside on floured baking sheet and repeat with rest of dough and filling.
- Place the ravioli into the pot of boiling water a few at a time and cook for a couple of minutes. You will need to keep the heat relatively high to keep the water boiling. The ravioli will float up to the top when done.
- Melt butter in a skillet. When the butter begins bubbling slightly, add chopped garlic and stir in the butter for 1 minute. Add the chopped sage to the garlic butter, then continue stirring for an additional 1-2 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!
- Once they float to the top and are done cooking, remove ravioli from the water with a slotted spoon and place them into a serving dish. Drizzle over sage brown butter sauce (instructions below). Repeat with the remainder of the ravioli.Serve, and enjoy!
Video
Notes
To make homemade pasta dough for ravioli, you will need around 3 eggs and 2 cups of flour. Plus, ½ tsp. salt and 1 Tbsp. olive oil. You can mix these ingredients by hand, or pulse eggs and salt in a food processor, then gradually add flour and olive oil. Bring together into a ball shape. This will give close to 15 oz. of pasta dough, but to get a little more, you can add an extra yolk and a little more flour. This will give you a similar smooth and dry consistency, with no cracking.
Nutrition
Photography by Caroline Williams.
Let us know what you think or ask a question about the recipe!