Description
Elegant lobster ravioli made at home with tender pasta, rich seafood filling, and a buttery garlic sauce. A luxurious yet approachable dish perfect for special nights or weekend indulgence.
Ingredients
Scale
- 1 cup raw lobster meat, finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 cups all-purpose flour
- 3 large eggs
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a gentle boil and prepare your pasta roller or clean surface for rolling.
- In a bowl, mix lobster meat, ricotta, parmesan, parsley, salt, pepper, and lemon zest. Set aside.
- In a small saucepan, melt butter with olive oil over low heat. Add garlic and cook until fragrant. Stir in lemon juice and keep warm.
- Roll out pasta dough into thin sheets. Place teaspoons of filling spaced apart on one sheet, brush edges with egg wash, top with another sheet, seal, and cut into squares.
- Drop ravioli into simmering water and cook for 3–4 minutes or until they float. Remove with a slotted spoon.
- Drizzle warm garlic butter sauce over the ravioli. Sprinkle with extra parmesan and fresh parsley.
- Plate immediately while hot and serve with a lemon wedge on the side.
Notes
- Chill filling before assembling to make it easier to handle.
- Don’t overcrowd the pot when cooking ravioli to avoid sticking.
- Use wonton wrappers as a shortcut if not making fresh pasta.
- Add a splash of pasta water to loosen the sauce if needed.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 165mg