Go Back
+ servings
Lobster ravioli on a white plate with one ravioli split open to show the inside

Lobster Ravioli with Amazing Sage Butter Sauce

Learn how to make lobster ravioli with sage brown butter sauce using just 6 ingredients and a simple dough recipe, or premade pasta dough!
Course Main
Cuisine American
Keyword Lobster Ravioli, lobster ravioli recipe, Lobster ravioli sauce
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 (approx - makes around 72 ravioli)
Calories 567kcal


  • 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 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


  • 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
    Ravioli filling in a glass bowl, including lemon zest and chopped lobster
  • 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
    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.
    6 Tablespoons butter, 1 garlic clove
    Butter melted in a skillet
  • 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
    Sage in butter in a skillet
  • 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!
    Lobster ravioli on a white plate with sage butter sauce


Fresh Pasta Dough Recipe
  1. 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.
  2. 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