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Lobster Ravioli with Sage Butter Sauce is an amazingly delicious ravioli recipe! 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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- Best Lobster Ravioli Recipe
- Lobster Ravioli Recipe Ingredients
- Lobster Ravioli Filling
- Ravioli Pasta Dough
- Lobster Ravioli Dough Recipe
- How to Make Lobster Ravioli
- How to Cook Ravioli
- How to Make Sage Brown Butter Sauce
- Lobster Ravioli Recipes FAQs
- Tools for Making Ravioli
- Best Seafood Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Lobster Ravioli Recipe
Lobster ravioli is such a treat. The first time I gave it a try, I knew I had to have this dish again, and that meant making it myself at home! It’s so buttery and smooth, with ricotta cheese and zip of lemon.
I like to make my lobster ravioli using homemade ravioli dough. It’s easier to make than it might at first seem, and rolling it out and cutting the raviolis is honestly so much fun. The reward of sharing it with your family at the end is worth all of the effort, too.
Making ravioli from scratch is fun and results in the best lobster ravioli 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
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.
Lobster Ravioli Recipe Ingredients
Lobster Ravioli Filling
- Cooked lobster meat
- Ricotta cheese
- Lemon zest
- Salt and pepper, or red pepper flakes
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
- Eggs
- Flour
- Olive oil
- Salt
You can make homemade pasta dough using our instructions below, 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.
Sauce for Lobster Ravioli
- Butter
- Fresh sage
- Garlic
- Recommended: Parmesan or Pecorino Romano to sprinkle on top
Brown butter sauce for lobster ravioli is the best. It is nutty, and buttery, and brings out the flavor of the filling so deliciously.
Lobster Ravioli Dough Recipe
To make homemade pasta dough for ravioli, you will need around 3 eggs and 2 cups of flour. Plus, ½ teaspoon salt and 1 Tablespoon olive oil.
- Mix eggs and salt together using a whisk or food processor.
- Gradually add flour and olive oil.
- Bring together into a ball shape to form dough.
This will give close to 15 oz. of pasta dough. 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 Lobster Ravioli
Let your fresh pasta recipe rest while you make the lobster ravioli filling.
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 a 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 Sage 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.
Lobster Ravioli Recipes FAQs
You can freeze ravioli with lobster filling by freezing it in a single layer on a baking sheet as long as you used fresh lobster for the filling. Transfer to a freezer bag once frozen, after about 30 minutes to 1 hour. If you bought frozen lobster for the filling, you should not refreeze it.
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.
You can use previously frozen lobster for the filling as long as it is thawed and cooked. However, if you use frozen lobster, you will not be able to re-freeze the ravioli.
To bake lobster ravioli rather than boil it, follow the instructions to make the ravioli up until the point you would add it to boiling water. At that point, place all filled ravioli on a parchment-lined baking sheet. Brush the top of each with melted butter. Bake at 400°F for 10 minutes. They will be golden brown, with crisp edges – it’s delicious!
My recipe for sage brown butter sauce perfectly complements lobster ravioli; however, you can also try Creamy Lemon Butter Sauce and it will be amazing.
Tools for Making Ravioli
- Rolling pin or pasta machine
- Flour for rolling dough
- Optional: ravioli mold
- Wide pot
- Skillet
- Slotted spoon
Best Seafood Recipes
- Shrimp Bisque Recipe
- Steamed Crab Legs
- Grilled Crab Legs
- Grilled Tuna Steak with Spicy Poke Bowl Sauce
- Sous Vide Salmon with Lemon Butter Sauce
Try more of our best Seafood Appetizers!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!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!
📋 Recipe
Lobster Ravioli with Amazing Sage Butter Sauce
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 Tablespoons butter
- 4 sage leaves
- 1 garlic clove chopped
Homemade Pasta Dough
- 3 eggs
- 2 cups flour
- ½ teaspoon salt
- 1 Tablespoon olive oil
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.12 oz. cooked lobster, 1 cup ricotta, lemon zest from 1 lemon, salt and pepper
- 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.1 lb. pasta dough
- 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.6 Tablespoons butter, 1 garlic clove
- 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!4 sage leaves
- 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. Repeat with the remainder of the ravioli.Serve, and enjoy!
Notes
- Mix pasta dough 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.
Let us know what you think or ask a question about the recipe!