Lobster Ravioli with Lemon Cream Sauce
This lobster ravioli recipe made with homemade pasta in a delicate lemon cream sauce is the dish of dreams. Perfect for date nights or when you need to impress.
Love lobster? You have to try our Creamy Lobster Pasta recipe!
Ingredients
I made the pasta dough myself because if you’re spending money on lobster, you might as well go the whole nine yards, right? I wouldn’t use wonton wrappers for this recipe but you could ask your local Italian deli or restaurant if they can sell you their own pasta dough. Making your own dough is incredibly simple though and can be rolled out with a rolling pin if you don’t have a pasta machine.
For the pasta dough
- Flour. I used 00-flour but all purpose flour can be substituted.
- Eggs.
- Olive oil.
- Salt.
Lobster filling
- Butter.
- Fresh garlic cloves.
- Lobster tails/lobster meat.
- Mascarpone. Creamy ricotta cheese can be substituted.
- Salt and black pepper.
- Fresh chives.
For the lobster ravioli sauce
- Butter.
- Fresh garlic cloves.
- Lemon juice and lemon zest.
- Heavy cream/whipping cream.
- Salt and black pepper.
- Parmesan cheese.
- Fresh herbs, to serve. I used fresh oregano and chives but basil, fresh tarragon or parsley can be used instead.
How to make lobster ravioli
Homemade Pasta dough
Make the pasta dough according to recipe instructions, knead until a smooth dough forms then wrap in plastic wrap and allow to rest for 30 minutes at room temperature or up to 2 days in the fridge.
Make the filling
While the dough is resting, make the lobster ravioli filling. Bring a large pot of water to the boil and season with a tablespoon of salt, a few peppercorns, a bruised garlic clove and two pieces of lemon rind. Poach the lobster tails for 3-5 minutes or until the meat is just cooked and opaque. Remove from the water and allow to cool for 10 minutes. Using sharp kitchen shears, cut along the bottom of the lobster tail then pull the meat out of the shell and discard the shell. Chop the meat into small pieces and set aside.
In a large skillet set over medium-high heat, melt the butter then cook the garlic (you could add a chopped shallot too) for 30 seconds then add the lobster meat. Season with salt, pepper and a teaspoon of lemon juice. Stir in the mascarpone cheese and chopped chives. Set aside the lobster mixture.
Form the ravioli
Divide the pasta dough into 4 equal pieces. Dust each piece lightly with flour. Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily. Make the ravioli according to recipe instructions. You can use a ravioli maker too, just be sure to dust well with semolina flour.
Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon and serve with the lobster ravioli sauce.
What sauce goes with lobster ravioli?
I prefer a light lemon cream sauce to allow the lobster filling to be the star of the show. Other options are a brown butter sauce or a tomato cream sauce like the one I serve my rigatoni with.
Seafood recipes
Lobster Ravioli with lemon cream sauce
Ingredients
For the pasta dough
- 3 cups flour I used 00-flour
- 4 eggs
- 1½ tbsp olive oil
- 1 tsp salt
For the lobster filling
- 600 g (21oz) lobster tails
- 2 tbsp butter
- 1 garlic clove crushed
- salt and pepper to taste
- 1 tsp lemon juice
- ½ cup mascarpone cheese
For the lemon cream sauce
- 2 tbsp butter
- 2 garlic cloves crushed
- 2 cups cream
- 2-3 tbsp lemon juice to taste
- 2 tbsp chopped chives
- 4 tbsp grated parmesan cheese
- salt and pepper to taste
Instructions
Make the pasta dough
- Tip the flour onto a clean counter top and make a well in the center. Break the eggs into the well and add the salt and olive oil.
- Using a fork, whisk the eggs together then slowly start bringing little bits of the flour into the eggs and continue until the dough starts to come together.
- Knead the dough with your hands until a soft, smooth dough forms (this should take approximately 5mins).
- Form the dough into a disc then wrap tightly with plastic wrap and allow to rest for 30 minutes at room temperature.
Make the filling
- While the dough is resting, make the ravioli filling.
- Bring a large pot of water to the boil and season with a tablespoon of salt, a few peppercorns, a bruised garlic clove and two pieces of lemon rind.
- Poach the lobster tails for 3-5 minutes or until the meat is just cooked and opaque.
- Remove from the water and allow to cool for 10 minutes.
- Using sharp kitchen shears, cut along the bottom of the lobster tail then pull the meat out of the shell and discard the shell.
- Chop the meat into small pieces and set aside.
- In a large skillet set over medium-high heat, melt the butter then cook the garlic (you could add a chopped shallot too) for 30 seconds then add the lobster meat.
- Season with salt, pepper and a teaspoon of lemon juice. Stir in the mascarpone cheese and chopped chives.
Form the ravioli
- Divide the pasta dough into 4 equal pieces.
- Dust each piece lightly with flour.
- Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily.
- Place teaspoons of the filling a few centimetres apart on the strips of pasta dough.
- Place another sheet of dough over the filling and using your hands, press around the filling to remove any air.
- Use a ravioli stamp or a sharp knife and cut around the filling to form your raviolis. You can use a ravioli maker too, just be sure to dust well with semolina flour.
- Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon.
Make the lemon cream sauce
- Melt the butter in a saucepan set over medium heat.
- Add the garlic and cook for 30 seconds then pour in the cream.
- Bring to a boil then pour in the lemon juice and season with salt and pepper. Allow to simmer for 5 minutes until the sauce easily coats the back of a spoon.
- Stir in the chopped chives then serve the sauce over the ravioli.