Lobster Ravioli Recipe

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

Course Main

Cuisine American

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

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 608kcal

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.

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.

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.

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!