Go Back
Delicious homemade lobster ravioli served with sauce

Homemade Lobster Ravioli

Experience the rich flavors of homemade lobster ravioli, combining delicate pasta with a luxurious seafood filling for a showstopping meal.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta Dough
  • 2 cups Pasta flour Use a fine flour for best results.
  • 3 large Eggs
  • 1 teaspoon Salt For seasoning the dough.
Lobster Filling
  • 1 cup Fresh lobster meat Cooked and chopped.
  • 1 cup Ricotta cheese
  • 1/2 cup Parmesan cheese Grated.
  • 1/4 cup Fresh herbs Chopped, such as chives or parsley.
  • to taste Salt For seasoning the filling.
Cooking and Serving
  • 2 tablespoons Butter For tossing ravioli.
  • to taste Olive oil For drizzling before serving.
  • to taste Parmesan cheese For serving.

Method
 

Prepare the Pasta Dough
  1. Combine flour and salt in a bowl. Make a well in the center, add eggs, and mix until a dough forms.
  2. Knead the dough until smooth, then wrap in plastic and let it rest for 30 minutes.
Make the Filling
  1. In a bowl, mix the cooked lobster meat, ricotta, parmesan, and chopped herbs. Season with salt.
Roll Out the Dough
  1. Roll out the pasta dough thinly using a pasta machine or a rolling pin.
  2. Cut the rolled dough into squares.
Assemble the Ravioli
  1. Place a spoonful of the lobster filling in the center of each pasta square.
  2. Fold and seal the edges tightly, ensuring there are no air pockets.
Cook the Ravioli
  1. In a large pot, bring salted water to a boil and cook the ravioli for 3-4 minutes.
  2. Drain and transfer to a pan with melted butter, tossing gently to coat.
Serve
  1. Serve hot with additional Parmesan and fresh herbs on top.
  2. Optionally, pair with a crisp green salad or roasted vegetables.

Notes

Store cooked ravioli in an airtight container in the fridge for up to 2 days. For uncooked ravioli, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.