Fresh Lobster Ravioli Recipe
Lobster Ravioli Recipe in a Tomato Cream Sauce stars based on 102 ratings and 12 reviews.
Recipe by
Homemade Lobster Ravioli Recipe
Published: November 11, 2011
Prep time: 1 hour 30 min
Cook time: 30 min
Total time: 2 hour
Yield: 7 servings
Calories per serving: 796
Fat per serving: 29.3g
Ingredients
- 1 (1 1/2 – 2 lbs.) lobster
- 1 3/4 cups Antico Molino Caputo flour tipo 00
- 1 3/4 cups Moretti Semolina flour
- 4 eggs
- 6 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 28 ounces diced tomatoes (San Marzano)
- 16 ounces fresh ricotta
- 1 cup fresh parsley
- 8 fresh basil leaves
- 1 shallot
- 2 garlic cloves
- 1/2 cup light cream
- 1 tablespoon butter
- 1/2 cup grated Reggiano Parmigiano
Cooking Directions
- To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
- Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
- Take pasta dough and cover with large bowl for 30 minutes
- If cooking lobster, boil water and place lobster in water for 12 minutes and remove when slightly undercooked. If buying steamed lobster, request lobster slightly undercooked (lobster meat will be cooked again to create filling)
- Remove lobster meat, clean and place into a bowl
- To prepare lobster filling, chop 1/2 of shallot, 3/4 cup of fresh parsley and add 2 tablespoons of olive oil to pan. Add salt and pepper and cook for 3-5 minutes at low to medium heat. Then add lobster meat and cook at low heat for 5 minutes then remove to cool for 10 minutes
- Add fresh ricotta to a bowl with lobster, shallot, parsley filling and mix. Then place in refrigerator for 30 minutes
- To make ravioli, take pasta dough and flour on both sides, then use hands to flatten (if using a pasta machine, add dough to machine at highest level of 10 and continue to put pasta back in machine until pasta thins to level 2). Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over (and flouring lightly) on both sides until pasta is almost paper thin (this will require 10-15 minutes)
- If using ravioli maker, place one sheet of dough on top of ravioli maker but pocket dough firmly to create space for filling. Then add lobster-ricotta filling using a full tablespoon. Add second sheet of pasta on top of ravioli maker, pressing doughs together to keep lobster-ricotta filling firmly inside and then turn over (if not using a ravioli maker, use a small drinking glass or cookie cutter and press into pasta dough to shape out circles and then add filling and cover). Then use a fork to press against ravioli ends to create lined edges. Add flour to cooking sheet pan and place ravioli on top then freeze over night (I was able to make 28 large ravioli with pasta dough and filling). If cooking the same day, allow ravioli dough to dry before adding to boiling water
- To make sauce and lobster ravioli dinner, add chopped garlic and 1/2 shallot (also finely chopped) to pan with tablespoon of olive oil and pinch of salt and pepper and heat for 3-5 minutes. Then add 1/4 cup of chopped fresh parsley
- Add crushed tomatoes, light cream, butter, and chopped fresh basil leaves at low heat and cook for 20 minutes (stirring every 5 minutes)
- Boil water and when ready, add ravioli to pot. When ravioli rises, remove and add to pan of sauce
- Stir for several minutes, then sprinkle grated Reggiano Parmigiano over lobster ravioli. Ready to serve
Easy Recipes for the Grill & Cucina - Paggi Pazzo 
Omg was that hard work well paid off! Such a delicious dish! Posted my remake on my Instagram but couldn’t tag you!
Thanks for the comment and glad you enjoyed the recipe!
If I am making raviolis for 15 people, how much meet should I buy?
Hi Jaime, the recipe above can feed 6-7 people so you can adjust on the amount of company you’re expecting. If you’re asking in regards to the lobsters, 2-3 (1-1/2 lb) should be plenty. Hope it comes out great and thanks for stopping by!
I made this today for dinner and loved it! I didn’t have 00 flour so just used half Semolina and half regular flour that I sifted and it worked just fine. The sauce was wonderful, creamy but still with a nice bite of tomato in it. I revamped the presentation for a “spoonful appie” for a party tonight so will be curious how that goes over. Thanks for sharing this great recipe!
I bought my first ravioli preparing set quite a few months or even years ago but the outcomes were less than spectacular. More recently I have taken some more time practising my skills and can currently create ravioli just as decent as you could expect to get in just about any high class bistro.
My husband I made these last night to serve for Christmas Eve. We boiled a couple to test and kept throwing more in the pot to “taste.” So good even plain!! Making the sauce shortly. Might just be a Christmas tradition. Thank you for sharing the recipe!
Sounds like a great night and a happy dinner choice for Xmas Eve! Buon Natale and thank you for sharing, please come back anytime!
This was a hit in my house. I used 3 cups of flour and 2 eggs for the dough though. My friends and family have requested that I make this again…my sister also asked that I send her this recipe.
Louisa, that is fantastic! I’m so happy you enjoyed it and thank you for sharing the good news 🙂
I made these last night for my fiance’s birthday (made the filling and sauce; used my own pasta dough recipe) – and they were DELICIOUS!! Thanks so much for sharing!
Hello Kristen,
Thank you so much for sharing and enjoying the recipe but how could you use your own dough recipe?!?!? 🙂
Just kidding of course, thank you for your post and I’m happy to hear the filling recipe turned out delicious.
Loved them! I did not make my dough thin enough though, so they were a little think, but other than that, they were great!
Hello Katie,
So happy that you enjoyed the recipe, thank you for sharing!
Does it need to freeze overnight or just a few hours?
Hello Eling,
If you were to freeze the ravioli I would suggest freezing them overnight. If you plan on cooking the same day you make the ravioli, I would let them sit out for a little while so the dough is able to dry out. I hope it’s a masterpiece for you and your company! Thanks again for your post.
Made this for New Years eve – the filling and sauce were amazing, only tip is probably 1 cup less flour for the dough! It was extremely tough and we had to add a lot more liquid to it, but otherwise amazing recipe.
Hello Robin,
So sorry to hear about the dough. Did you let the dough rest for at least 30 minutes covered (I allow it to rest for a minimum of 1 hour but 30 minutes should do) and/or add water or olive oil if necessary as the recipe suggests? I hope next time it comes out even better for you and I’m sure you’ll have your own recipe version soon enough! Thanks for giving it a go and please come back for any other recipe ideas. Mille Grazie!
Great explanation and the recipe looks excellent. Will cook this for my wife (a fan of lobster ravioli), for Valentines…Thanks for making “making pasta” easy…..
Tony, thank you so much for your comment and your Valentine’s day idea sounds great! I’m sure your wife will be thrilled. Enjoy and come back anytime!
We are looking forward to trying your Lobster Ravioli recipe for our New Years dinner!! Did lots of searching for recipes to make it from scratch and this sounds amazing.
Fantastic! I hope you enjoy it as much as my family did (my wife bought me a new ravioli maker so I think that’s her way of letting me know she’s interested in some more ;-))
Have a great New Year!