Homemade ravioli is not as complicated as it sounds! This delicate and delicious lobster ravioli recipe proves that making ravioli at home does not have to be a day-long endeavor for amazing results. Learn how to make ravioli that will leave your family and friends wanting seconds!
Though homemade pasta may take more time than buying it in a box at the store, the difference in flavor makes it well worth it to do. Plus, it’s easy to learn how to make pasta at home with a fresh pasta recipe on hand, so there’s no reason not to give it a try!
Fresh homemade ravioli is especially more flavorful than store-bought, particularly when it comes to this lobster ravioli recipe. The ingredients used in the homemade ravioli filling are simple, but packed with flavor that sticks with every bite. Paired with a brown butter sage sauce, this is one of the best lobster recipes you’ll find.
What ingredients do I need for lobster ravioli?
One of the best parts about this homemade ravioli recipe is that it uses simple, fresh ingredients. This means you really get the full flavor with every bite; nothing is muddled or over-complicated. It’s one of our favorite lobster dishes, especially with the brown butter sage sauce. Here’s what you need to make lobster ravioli:
- Pasta dough (more on this below)
- Cooked lobster meat
- Ricotta cheese
- Lemon zest
- Butter and sage to serve
NOTE—pasta dough: You can make homemade pasta dough (see the instructions below) or you can buy it ready-made in most grocery stores. You can also speed up the process a little more by using wonton wrappers, which you can often find in the frozen section. Whichever you choose, your homemade ravioli with lobster is guaranteed to be delicious.
How to Make Ravioli with Lobster
This ravioli lobster recipe really is simple to make, especially if you opt to use ready-made pasta dough or wonton wrappers, and the results are delicious, particularly in thanks to the brown butter sage sauce. If you’re making your own homemade pasta dough (find our fresh pasta dough recipe below), mix that first, then let it rest while you make the ravioli filling.
- For ravioli filling, break the lobster meat up into very small pieces. Put in a bowl with the ricotta and lemon zest, and mix well.
- Roll the pasta dough out, using around 1/8th 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, put the dough over the mold and put around a teaspoon of filling in each space. If you aren’t using a mold, put the piles of filling around 1 inch apart on the dough sheet.
- Dab water between each pile of filling, along where the mold edges are or about where you want the ravioli to seal. Put another layer of pasta 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), set aside on floured baking sheet and repeat with rest of dough and filling.
- Set water to boil in a wide pot to cook the ravioli.
- How to make brown butter sauce: separately melt the butter in a skillet for the ravioli sauce. Once it has melted, keep cooking until it starts to brown and has a nutty scent. Thinly slice the sage and add to the pan. Cook brown butter sage sauce a minute more. Set aside.
- How to cook ravioli: put them into the pot of boiling water a few at a time and cook for a couple minutes. You will need to keep the heat relatively high to keep the water boiling. They will float up to the top; remove with a slotted spoon and put into serving dish. Drizzle over sage brown butter sauce. Repeat with the rest.
RECIPE TIPS – Fresh Pasta Dough Recipe:
To make homemade pasta dough for this recipe, you will need around 3 eggs and 2 cups of flour (ideally “00” flour but all-purpose is fine), 1/2 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 closer to 15 oz. of dough, but to get a little more, you can add an extra yolk and a little more flour to get similar smooth and dry, but not cracking, consistency. Alternatively, you may have a little filling leftover and/or make slightly less – whatever suits you best!
Can you freeze ravioli with lobster?
You can freeze ravioli with lobster filling, but there are a few things you should keep in mind.
- When using ready-cooked lobster, in most cases you buy it frozen, or it may have been previously frozen if not. If this is the case, you should not re-freeze it. Should you plan to freeze your lobster ravioli, use lobster that has not been frozen previously (which may mean you need to cook your own first).
- If you do choose to freeze your lobster ravioli, you should do so by laying them in a single layer on a tray or baking sheet, then transfer to a freezer bag once frozen.
Can you reheat frozen ravioli with lobster?
You can reheat frozen ravioli with lobster filling by cooking them straight from frozen.
There is no need to defrost them first; in fact, it is best not to, as they will likely become sticky due to the moisture. This means they may stick and burst open, so 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.
What to Serve with Lobster Ravioli with Brown Butter Sage Sauce
Lobster has a relatively delicate flavor, so you don’t want to overpower that with a heavy sauce. The brown butter sage sauce used in this recipe is more than enough to flavor ravioli with lobster filling. The same goes for what you choose to serve with ravioli, so we recommend simple sides like fresh vegetable salad or green bean almondine. Garlic parmesan roasted carrots or brown sugar glazed carrots would also be delicious as a side for this meal. Try serving Moscato Sangria or Rose Sangria for drinks.
If you enjoy making your own pasta, why not try some crab ravioli or pumpkin ravioli next? Plus, try these easy dinner pasta ideas, like a traditional homemade Bolognese sauce with parpadelle pasta, creamy mushroom pasta, mushroom spinach pasta, or some of our favorite comfort food pasta recipes. You may also enjoy this New England Seafood Chowder or Celery Root Soup with Lobster.
This is one of our favorite lobster appetizers (certainly one of our favorite seafood appetizers) and lobster dishes in general. Sage brown butter makes an incredible lobster ravioli sauce, and if you make it with a fresh pasta recipe, it’s sure to be an unforgettable dish. You could serve this as an appetizer for a dinner party or as a main course meal. Anyone who tries it will agree it truly is one of the best lobster recipes and perhaps even one of the best seafood dishes they have ever tasted.
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Lobster Ravioli Recipe
Ingredients
For the ravioli filling with lobster
- 1 lb. pasta dough (or use wonton wrappers)
- 12 oz. cooked lobster
- 1 cup ricotta
- 1 lemon zest (zest from 1 lemon)
Sage browned butter, to serve
- 6 Tbsp. butter (approx.)
- 4 sage leaves (approx.)
Instructions
- Make pasta dough, if making your own, and let rest while you mix the filling.
- For filling, break the lobster meat up into very small pieces. Put in a bowl with the ricotta and lemon zest and mix well.
- Roll the pasta dough out around 1/8th of the quantity at a time, keeping well-floured so it doesn't stick. If using a pasta machine I tend to roll to around "5" setting, but you can also roll by hand. You want it very thin, almost see-through, but still holding together.
- If using a mold, put the dough over mold and put around a teaspoon of filling in each space. If just on a floured surface, put the piles of filling around 1 inch apart.
- Dab water between the piles of filling/along where the mold edges are. Put another layer of pasta over the top and seal in the filling, trying to avoid air in filling.
- Cut the ravioli (roll over then invert if using ravioli mold), set aside on floured baking sheet and repeat with rest of dough and filling.
- Set water to boil in a wide pot to cook the ravioli, and separately melt the butter in a skillet. Once it has melted, keep cooking until it starts to brown and go nutty smelling. Thinly slice the sage and add to the pan, cook a minute more. Set aside.
- Once ravioli are formed, put them into the pot of boiling water a few at a time and cook for a couple minutes. You will need to keep the heat relatively high to keep the water boiling. They will float up to the top – remove with a slotted spoon and put into serving dish. Drizzle over browned butter. Repeat with rest.
Video
Notes
- To make homemade pasta dough for this recipe, you will need around 3 eggs and 2 cups of flour (ideally “00” flour but all-purpose is fine), 1/2 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 closer to 15 oz. of dough, but to get a little more, you can add an extra yolk and a little more flour to get similar smooth and dry, but not cracking, consistency. Alternatively, you may have a little filling leftover and/or make slightly less – whatever suits you best!
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