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Bowl of Lobster Ravioli in Butter Sauce, garnished with parsley and parmesan cheese.

Lobster Ravioli in Butter Sauce

This recipe features homemade lobster ravioli served in a rich butter sauce. It's a flavorful dish perfect for a special occasion.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ravioli Dough
  • 2 cups all-purpose flour plus more for dusting
  • 3 large eggs
For the Filling
  • 1 pound cooked lobster meat finely chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 clove garlic minced
  • 1 pinch nutmeg
For the Butter Sauce
  • 1/2 cup unsalted butter
  • 2 cloves garlic thinly sliced
  • 1/4 cup white wine optional
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley chopped
  • Salt to taste salt
  • Black pepper to taste black pepper

Equipment

  • Large pot
  • Skillet
  • Rolling pin
  • Pasta machine (optional)

Method
 

  1. Make the pasta dough: Mound the flour on a clean surface and make a well in the center. Crack the eggs into the well. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  2. Prepare the filling: In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, parsley, minced garlic, and nutmeg. Season with salt and pepper. Mix well.
  3. Assemble the ravioli: Divide the dough into portions. Using a rolling pin or pasta machine, roll out the dough thinly. Place small spoonfuls of the filling onto one sheet of pasta, spaced apart. Brush the edges with water and cover with another sheet of pasta. Press around the filling to seal, removing air pockets. Cut into individual ravioli.
  4. Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface and are tender.
  5. Make the butter sauce: While the ravioli cooks, melt the butter in a skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute. If using, add the white wine and let it simmer for 1-2 minutes. Stir in the lemon juice and chopped parsley. Season with salt and pepper.
  6. Combine and serve: Drain the ravioli and add them directly to the skillet with the butter sauce. Toss gently to coat. Serve immediately, garnished with extra parsley and Parmesan cheese if desired.

Notes

You can make the ravioli ahead of time and freeze them on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.