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Close up of Lobster Ravioli on a white plate with sage butter sauce on top

Lobster Ravioli Recipe

Our Lobster Ravioli Recipe with Brown Butter Sage Sauce will blow you away with flavor! This tasty and simple ravioli recipe is so flavorful and uses just 6 total ingredients for the ravioli and sauce.
Course Main
Cuisine Italian
Keyword fresh pasta recipe, homemade ravioli, lobster ravioli recipe, Lobsters ravioli with sage butter, ravioli recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 (approx - makes around 72 ravioli)
Calories 567kcal
Author Isabel Laessig


  • Rolling pin or pasta machine
  • Flour for rolling dough
  • Optional: ravioli mold
  • Wide pot
  • Skillet
  • Slotted spoon


Ravioli Filling

  • 1 lb. pasta dough
  • 12 oz. cooked lobster
  • 1 cup ricotta
  • lemon zest from 1 lemon
  • salt and pepper or 1/2 tsp. red pepper flakes

Sage Brown Butter Sauce

  • 6 Tbsp. butter
  • 4 sage leaves
  • 1 garlic clove chopped


  • 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.
    Ravioli filling in a glass bowl, including lemon zest and chopped lobster
  • Roll 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, 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.
    Ravioli lobster filling on sheets of 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.
    Raw lobster raviolis lined on a sheet
  • 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.
    Lobster raviolis in boiling water
  • 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!
    Cooking sage butter sauce close up in a pan
  • 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!
    Close up of Lobster ravioli on a white plate



Fresh Pasta Dough Recipe
To make homemade pasta dough for ravioli, you will need around 3 eggs and 2 cups of flour. Plus, 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 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.


Calories: 567kcal | Carbohydrates: 38g | Protein: 19g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 125mg | Sodium: 689mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg