Lobster ravioli is the ultimate fine-dining experience, made right in your very own kitchen! Perfect little pasta pillows are stuffed with a combination of meaty lobster, wine, cheese and fresh herbs, then coated in a creamy lobster ravioli sauce. Our jumbo homemade ravioli, with its delicious lobster filling, is an elevated and exquisite meal for date night, special occasions and holidays!
Does it get much better than homemade lobster ravioli?
Cheesy filling is stuffed into tender pasta and coated in the very best lobster ravioli sauce. The result: a decadent and sophisticated dinner that will rival any fine-dining experience.
If you ask us, a large bowl of lobster ravioli is the best way to show someone you care. This dinner is perfect for date night in, a special occasion or a celebration.
And isn’t that the case with lobster? Whether you’re making our lobster pasta with creamy garlic sauce or flavorful broiled lobster tails, any dish that includes lobster naturally makes a statement.
Why This Recipe Works
Homemade ravioli is a joy on its own, but stuffed with lobster and cheese and fresh herbs? That’s something remarkable. Our lobster ravioli sauce recipe is rich, creamy and savory. The sauce carries a delicious lobster flavor from homemade lobster broth.
Our lobster ravioli is:
- an elegant, special occasion dinner you can make right at home
- rich, creamy and delicious, especially when paired with our lobster sauce
- an elevated spin on homemade ravioli.
The ingredient list is somewhat lengthy, but the process is worth it to be able to enjoy this dreamy dish at home.
Here’s what you’ll need:
- all-purpose flour- for the pasta sheets.
- eggs- a staple for making your own pasta.
- salt- adds flavor to the ravioli dough and the cheesy stuffing.
- olive oil- just a little bit is essential to forming the perfect ravioli dough.
- lobster tails– you will need the lobster meat for the ravioli stuffing.
- butter and vegetable oil- butter adds flavor to the filling and you’ll need the oil for cooking.
- aromatics- a combination of shallot, celery and garlic.
- dry white wine and Cognac- the white wine and optional Cognac are used to add moisture to the filling.
- red bell pepper– more flavor in that delicious filling!
- salt and white or black pepper- just a little bit is all you need to season the ravioli stuffing.
- cream cheese- make sure it’s cubed and softened so it incorporates well into the stuffing mixture.
- chopped tarragon, lemon juice and zest- you will stir it into the filling at the very end.
- lobster ravioli sauce- our homemade sauce is the finishing touch and it can be made in advance.
Before you begin, we suggest reading all of the steps (and notes) in the recipe card at the bottom of the page. Lobster ravioli is a fun project, but you’ll want to make sure that you have all of the right tools and get familiar with the process before you start.
Here’s a brief look at the steps involved:
- Make the ravioli dough. Mix together the dough ingredients, then knead it until it is soft. The fresh pasta dough will need to rest, covered, for 1 hour so the flour can absorb the moisture from the eggs.
- Remove the fresh lobster meat. Cut through the lobster tail shells with kitchen scissors. Remove the thin membrane, then remove the lobster meat with a spoon or your fingers. Make sure to save the lobster shells, as you will need these to prepare the creamy sauce.
- Cut the lobster meat into 1/2-inch pieces.
- Make the lobster ravioli filling. In a large skillet, sauté the lobster meat in butter over medium heat for 1-2 minutes, then set it aside.
- Cook the shallots, garlic, and celery in the oil, then pour in the wine and cognac. Stir in the red bell pepper, salt, and pepper.
- Let the mixture cool, then stir in the cream cheese, tarragon, lemon juice, and lemon zest. Fold in the lobster meat.
- Roll out the pasta dough. Divide the homemade pasta dough into quarters and roll out each quarter into a long, thin sheet. Cover it with plastic wrap and repeat with the rest of the dough.
- Assemble the ravioli. Use a ravioli mold for this step. Coat the metal portion of the mold with non-stick spray and cover it with a sheet of pasta dough.
- Place the plastic portion over the dough to create the indentations.
- Fill each dough portion with about 1-1/2 tablespoon of the filling and cover with another pasta sheet.
- Roll over the top of the ravioli mold with a rolling pin to cut the dough along the edges.
- Flip the mold to release the portions of jumbo ravioli. Chill them while preparing the lobster sauce.
- Cook the ravioli. Boil the jumbo ravioli for about 3-4 minutes. Use a slotted spoon to remove the ravioli and place them in the sauce.
To serve these jumbo lobster ravioli, spoon a puddle of the sauce into a pasta dish. Use a slotted spoon to scoop up some ravioli and place them on each plate. Drizzle with extra sauce and garnish with fresh tarragon sprigs.
Tips for Success
- You can make the lobster sauce in advance and refrigerate it until you’re ready to assemble the ravioli. Reheat it over low heat with 1/4 -1/2 cup chicken broth, stirring it until smooth.
- Resting the ravioli dough is important. It helps the dough to fully hydrate and will make it easier to roll out the dough without it tearing.
- Small lobster pieces are best. If the lobster meat is too large, it can break through the pasta while it cooks.
- You can prepare the lobster ravioli filling ahead of time and refrigerate it in an airtight container.
- When cooking the ravioli, keep the water at a gentle boil. When the ravioli is done, it will float to the top (usually after about 3-4 minutes). You can test this by dropping a single ravioli into the hot water. If it takes longer than 3-4 minutes to float, increase the heat a tiny bit.
- Let the water drain off the cooked ravioli before adding it to the sauce.
Substitutions and Variations
- Instead of making the creamy lobster ravioli sauce, you can serve these pasta pillows with our garlic lemon butter sauce, tarragon sauce, or tomato cream sauce.
- If you don’t have a ravioli mold, you can make the ravioli free-hand. Roll a sheet of pasta out and place balls of ravioli filling on top of the pasta. Lay a second sheet over the filling and cut around each mound of lobster stuffing. Seal the edges.
This delicious lobster ravioli recipe is just the meal you need when you’re looking for a fun, culinary project with tasty results!
Forego the Costco lobster ravioli and instead, make your own. It’s worth every step and will give you a beautiful main course with all the flavor of lobster ravioli from your favorite Italian restaurant.
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Homemade jumbo lobster ravioli are perfect little pasta pillows filled with chunks of lobster, cheese, and fresh herbs. A creamy lobster ravioli sauce adds the ultimate fine-dining experience created in your own kitchen.
These decadent little pasta pillows are also delicious tossed in brown butter if you don't want to make the cream sauce.
For the Ravioli Dough:
- 2-½ cups (300 grams) all-purpose flour
- 1 teaspoon salt
- 4 large whole eggs
- 2 tablespoon olive oil
For the Lobster Ravioli Filling:
- 1-½ pounds lobster tails
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 1 shallot, finely chopped
- ¼ cup finely chopped celery
- 3 garlic cloves, grated or minced
- ¾ cup dry white wine
- 3 tablespoons Cognac, optional
- ½ sweet red bell pepper, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground white or black pepper
- 4 ounces cream cheese, cubed and softened
- 3 tablespoons chopped tarragon
- 2 tablespoons freshly squeezed lemon juice
- Zest of ½ lemon
- Lobster Ravioli Sauce
For the Ravioli Dough
- In a large shallow bowl, combine the flour and salt and shape into a mound. Make a well in the center of the mound. Break the eggs into the well and add the oil.
- Use a fork to beat the eggs and oil together in an ever-increasing wide path while incorporating the flour mixture in small amounts.
- Continue mixing with the fork until the dough begins to resemble a dry, crumbly mixture.
- Transfer the dough to a flour-dusted work surface and begin kneading by hand. Knead until all the flour is incorporated and no floury white spots remain. The dough will begin to soften and will no longer be sticky (about 5-6 minutes).
- Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 1 hour. (The resting allows the flour to continue absorbing the moisture from the eggs.)
- While the dough is resting, prepare the lobster stuffing:
To Make the Lobster Ravioli Filling:
- Remove the lobster meat from the lobster tails by cutting through the shell on each side of the underside of the shell with kitchen scissors. Pull off and discard the thin membrane. Remove the lobster meat with a spoon or your fingers. Slice the length of the top of the lobster and pull out the digestive vein and discard. Reserve the lobster shells to be used for a sauce.
- Cut the lobster meat into ½-inch pieces.
- Melt the butter in a skillet set over medium heat. Stir in the lobster pieces and sauté for 1-2 minutes. They will only be partially cooked but will finish cooking in the ravioli filling.
- Use a slotted spatula to transfer the partially cooked lobster meat to a plate and reserve.
- In the same skillet set over medium heat, add the oil, shallots, garlic, and celery. Cook for 2-3 minutes. Pour in the white wine and the cognac. Cook, stirring frequently, until most of the liquid has evaporated. Stir in the red bell pepper, salt, and pepper.
- Remove from the heat and allow to cool for 15 minutes. Add the cream cheese, tarragon, lemon juice, and lemon zest, stirring to combine.
- Gently fold in the cooked lobster meat.
- Transfer to a bowl, cover with plastic, and refrigerate while rolling the ravioli dough.
Roll the Rested Pasta Dough:
- Line a rimmed baking sheet with parchment paper and set aside.
- Divide the dough into quarters and place one quarter on a flour-dusted work surface while keeping the remaining dough wrapped in plastic wrap.
- Shape one of the quarters of dough into a log. Flatten the log and begin rolling it into a long sheet 6 inches wide by 14 inches long.
- Transfer the pastry sheet to the parchment-lined baking sheet. Cover it with plastic wrap to keep it from drying out, and repeat the process with the remaining dough.
Assembling the Ravioli with a Ravioli Mold:
- Coat the metal portion of the mold with non-stick spray and cover it with a sheet of pasta dough. Place the plastic portion of the mold over the dough and press down lightly to create indentions, then remove the plastic portion and set aside.
- Using a 1-½ cookie scoop, fill each dough portion with a scoop of the ravioli filling. Brush water lightly along the edges of the dough and around each ravioli so the covering pasta dough will seal.
- Cover the filling with another sheet of dough. Using a rolling pin, roll over the top of the dough so that the dough is cut. If necessary, use a pasta cutter or knife to complete the cutting.
- Pull the dough from around the ravioli mold and set aside. Flip the mold to release the individual raviolis, banging the mold gently on the work surface.
- Place the raviolis on a sheet pan that has been sprinkled with semolina flour or all-purpose flour. Cover with plastic wrap, so it doesn't dry out.
- Continue the process until all the filling has been used. You should have about 20 jumbo raviolis.
- Refrigerate the raviolis while preparing or reheating the lobster sauce.
To Cook the Ravioli:
- Bring a large pot of water to a boil and add two tablespoons of salt. Reduce the heat to medium and drop about 5 of the ravioli into the simmering water. Cook for 3-4 minutes until they float to the top.
- Remove the cooked ravioli with a slotted spoon and place into the skillet of warm sauce, coating each ravioli with sauce.
- The lobster sauce can be made in advance and refrigerated until the ravioli is ready to be assembled.
- If you have made the lobster sauce in advance and refrigerated it, reheat it over low heat with ¼-½ cup of chicken broth, stirring until smooth and heated.
- Do not skip the resting of the ravioli dough. Resting the pasta dough for 1 hour allows the dough to fully hydrate which will make the dough easier to roll without tearing.
- Cut the lobster pieces between 1/4 and 1/2-inches so they do not break through the pasta during cooking.
- The lobster ravioli filling can be made in advance and refrigerated.
- When cooking the filled lobster ravioli, keep the water at a gentle boil, the ravioli will float to the top in 3-4 minutes. Try a test by dropping 1 ravioli into the water, if it takes longer than 3-4 minutes to float to the top you will need to increase the heat a bit.
- Lift the cooked ravioli from the boiling water and allow the water to drain off before adding it to the sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 289mgSodium: 1167mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 26g
Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.