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Homemade Lobster Ravioli

Lobster ravioli from scratch features tender pasta filled with a rich, briny lobster mixture, showcasing the satisfying tactile process of hand-rolling dough and folding delicate pockets. Once cooked, the ravioli are tender and golden, served in a buttery garlic sauce with a bright lemon finish. This dish elevates simple seafood ingredients into a luxurious, artisanal experience.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 large eggs beaten
  • 1 cup cooked lobster meat finely chopped
  • ½ cup ricotta cheese
  • 1 teaspoon lemon zest brightens the filling
  • ½ teaspoon nutmeg optional, for depth
  • 1 clove garlic minced for sauce
  • 2 tablespoons butter for sauce
  • 1 splash white wine optional, for sauce
  • ½ lemon lemon juice brightens the dish
  • parsley for garnish chopped fresh parsley

Equipment

  • Large mixing bowl
  • Pasta roller or rolling pin
  • Sharp knife or fluted cutter
  • Small spoon
  • Pastry brush
  • Large pot
  • Skillet or frying pan

Method
 

  1. Start by mixing the flour with a pinch of salt in a large bowl, then create a well in the center. Pour in the beaten eggs and gently combine with a fork until shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth, elastic, and slightly tacky. Cover with plastic wrap and let rest for 30 minutes to relax the gluten.
  2. While the dough rests, prepare the lobster filling by combining the finely chopped lobster with ricotta, lemon zest, nutmeg, salt, and pepper. Mix until smooth and well incorporated. Chill if not using immediately to keep the filling firm.
  3. Divide the rested dough into four equal parts. Roll each piece through a pasta machine, starting at the thickest setting, then gradually thinning until about 2mm thick. If using a rolling pin, roll until very thin, almost translucent, dusting with flour as needed to prevent sticking.
  4. Cut the thin sheets into 3-inch squares using a fluted cutter or sharp knife. Keep the cut pasta on a floured tray and cover with a damp cloth to prevent drying out while working.
  5. Place a teaspoon of lobster filling in the center of each square. Lightly brush the edges with water using a pastry brush, then fold over to form a triangle or rectangle, pressing out air and sealing the edges tightly. Crimp if desired for a decorative finish.
  6. Bring a large pot of salted water to a gentle boil. Drop in the ravioli in batches and cook for 3–4 minutes, or until they float to the surface and are tender. Use a slotted spoon to transfer cooked ravioli to a plate.
  7. Meanwhile, melt butter in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds; be careful not to burn the garlic. Splash in white wine and cook for another minute to deepen the flavor.
  8. Add the drained ravioli to the skillet, tossing gently to coat in the garlic butter sauce. Finish with a squeeze of lemon juice and a sprinkle of chopped parsley.
  9. Serve immediately, garnished with extra parsley and lemon wedges if desired. Enjoy the tender pasta with the luxurious lobster filling and fragrant butter sauce.

Notes

Resting the dough helps achieve a silky texture. Seal edges well to prevent leaks during cooking. Use fresh lobster for the best flavor, but shrimp can be a good alternative.