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My 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!
Jump to:
- Lobster Ravioli
- Lobster Ravioli Filling
- Ravioli Pasta Dough
- Sauce for Lobster Ravioli
- Ravioli Dough Instructions
- Recipe for Lobster Ravioli
- How to Cook Lobster Ravioli
- Lobster Ravioli Sauce Instructions
- Homemade Lobster Ravioli Tips
- How to Store Homemade Ravioli
- Seafood Ravioli FAQ
- Seafood Recipes
- Ravioli with Lobster Filling
- Lobster Ravioli Recipe
- Reviews
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.
My recipe for lobster ravioli uses homemade ravioli dough. Believe it or not, it's easier to make ravioli dough from scratch than it seems, and rolling it out and cutting it into shape is so much fun. The reward of sharing it with your family, or even making the meal together, is also worth the effort!
I surprised my husband with this recipe for our anniversary and he absolutely loved it.
Karen on Pinterest
Lobster Ravioli Filling
- Lobster: You will need pre-cooked lobster, but you can use my Air Fryer Lobster, Grilled Lobster, or Instant Pot Lobster recipe to make it!
- 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 my 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, use ready-made store-bought lobster ravioli and simply follow my instructions for making the brown butter sauce to serve it with.
Sauce for Lobster Ravioli
- 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
This is the best lobster ravioli sauce. It is nutty, buttery, and brings out the flavor of the filling so deliciously.
Ravioli Dough Instructions
- On a clean surface, carefully pour flour out into a large mound.
- 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.
- 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
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!
Avoid Over-cooking Pasta
Cooking fresh pasta takes very little time- usually no longer than a minute or two. Make sure to remove the pasta from the water as soon as it floats so the tender noodles don't over-cook.
Lobster Ravioli Sauce Instructions
- Melt butter in a skillet over medium-low heat.
- 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 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!
- 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.
Homemade pasta takes time!
It's worth it, but prepare yourself- homemade pasta takes a lot of time! I highly recommend making this pasta ahead of time and freezing it, or recruiting the help of family members. Make it a group activity and you'll not only get dinner done faster, but it'll be a ton of fun for everyone.
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.
Seafood Ravioli FAQ
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.
Seafood Recipes
- Shrimp Bisque: I make this every year for the holidays, but my family loves it so much they often ask for it year-round!
- Steamed Crab Legs: One of my favorite ways to prepare crab legs. It's effortless!
- Grilled Crab Legs: I love grilling crab legs. They pair great with a butter sauce, too!
- Seafood Chowder: Another one of my favorite seafood soups that I love making regularly. Try it out!
Ravioli with Lobster Filling
This is the best of the best lobser ravioli recipes. I will show you how to make ravioli, including the dough, filling, and sage butter sauce to top it all off. If you want, you can even make this recipe using store-bought pasta dough or store-bought lobster ravioli. Sage butter sauce is the perfect companion either way!
Enjoy every bite!
Lobster Ravioli Recipe
Video
Equipment
- Rolling pin or pasta machine
- Flour for rolling dough
- Optional: ravioli mold
- Wide pot
- Slotted spoon
Ingredients
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!
Thomas says
Half ounce scoop fits that mold exactly! Very easy, compared to a spoon!
Isabel Laessig says
Very glad to hear it, Thomas! Enjoy!