Make delicious lobster ravioli from scratch with this impressive recipe. Fresh homemade pasta is filled with a luscious lobster cream cheese filling, cooked to perfection, and then tossed in a light tomato cream sauce. This dish delivers gourmet flavors in every bite!
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Lobster ravioli is an elegant dish that will, without a doubt, wow all your dinner guests. While it takes a bit of effort to prepare, the first bite will prove it's absolutely worth it! Which is probably why it is my favorite at-home date night recipe.
Pair this ravioli recipe with a zucchini tart and a chocolate souffle cake for the perfect date night.
If you want to try it with other sauces, you can serve it with a light tomato sauce like San Marzano tomato sauce or make a simple garlic butter sauce or brown butter sauce. During the peak of summer, I love pairing it with fresh basil pesto when basil is at its most flavorful.
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📖Why My Recipe Works
- No Ricotta- While most recipes use ricotta cheese, I think cream cheese creates a better texture and allows the lobster's flavor to shine.
- Simple Flavor- Adding a touch of chives and lemon to the lobster filling adds a bright flavor without overwhelming the dish.
🧾Ingredient Notes
Homemade Lobster Ravioli
- Dough- This recipe works with regular fresh pasta dough or with my gluten-free pasta recipe.
- Lobster Meat- You can use either fresh lobster or frozen lobster. Cook it before using it (see below for details!).
- Cream Cheese- Use half a block of cream cheese and allow it to sit at room temp to soften before using. You can also use ricotta cheese but I recommend whipping it first to improve the texture.
- Fresh Chives- Tarragon is another classic choice but basil, parsley and marjoram all work.
Tomato Cream Sauce
- Tomato Paste- The base of the sauce.
- White Wine- Substitute with chicken stock or vermouth.
- Lobster Meat- Optional, but a delicious addition to the sauce.
- Heavy Cream- To thicken the sauce.
⏲️How to Make Lobster Ravioli
- In a bowl, make the ravioli filling by combining cooked lobster meat, cream cheese, one egg, fresh chives, and lemon zest. Season with salt and pepper.
- When making homemade pasta dough, work with small portions to make it easier to achieve an even thickness. Roll the dough evenly and thinly (less than 1/16 inch) to ensure the ravioli cooks evenly and doesn't feel too doughy.
- Place about 1 teaspoon of lobster mixture in the center. Brush water around the filling and press firmly to eliminate air pockets, which can cause the ravioli to burst while cooking.
- Make the sauce for lobster ravioli. Cook shallots in melted butter until softened, add the garlic, tomato paste, and red pepper. Then deglaze the pan with white wine, scraping up browned bits to add more flavor.
- Let the wine reduce by half before adding the pasta water and lobster. Add warmed heavy cream and simmer gently. We don't want it to curdle. Stir until the sauce is slightly thicker, about 3-5 minutes. Season to taste for salt and pepper.
- Fresh ravioli cooks quickly, usually 2-3 minutes. Cook the ravioli until they float to the top and are tender but firm. Toss to coat with the cream sauce. Top with parmesan cheese and more herbs, then serve while still warm!
👩🏻🍳Jen's Testing Notes
- Chill the filling while you prep the dough.
- Cut the sheet of dough in half if it becomes too long.
- Do not overfill. You want plump ravioli, not giant monsters.
- Cover ravioli with a damp towel in the fridge until ready to cook, no more than 1-2 hours.
- When cooking the ravioli, make sure the water is at a rolling boil so it doesn't stick to the pan. Avoid overcrowding the pan and work in batches if needed.
- Your pasta machine should come with a chart that shows the final setting and cutting shape for each type of pasta.
More Seafood Recipes
🌡️Storing Leftovers
Place leftover lobster ravioli in an airtight container and refrigerate for 2 days. I do not recommend freezing cooked ravioli since they are very delicate.
To store uncooked ravioli, arrange the ravioli on a baking sheet and freeze for 1-2 hours, then transfer to a freezer-safe bag. Uncooked, you can freeze ravioli for up to 3 months.
Common Recipe Questions
How do I cook lobster tails for this recipe?
Cut the shell down the middle using kitchen shears, then brush it with melted butter or olive oil. Bake the lobster tails for 10-12 minutes at 375°F. Be careful not to overcook it as it can become rubbery.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Lobster Ravioli with Tomato Cream
Impress your guests with this gourmet homemade lobster ravioli recipe! Made from scratch in less than 30 minutes, it features fresh pasta, a creamy lobster filling, and rich tomato cream!
Servings: 6
Ingredients
- 12 ounces fresh pasta dough regular or gluten-free
- 1 Tablespoon kosher salt for cooking
- Tomato Cream Sauce recommended for serving
Lobster Ravioli Filling
- 1 cup cooked lobster meat finely chopped
- ½ cup cream cheese softened
- 2 Tablespoons minced fresh chive parsley
- 2 teaspoons lemon zest about 1 lemon
- 1 egg lightly beaten
Tomato Cream Sauce
- ¼ cup butter
- 1 small shallot minced
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- ½ teaspoon Calabrian chili paste or ⅓ teaspoon crushed red pepper
- ⅓ cup white wine or chicken stock
- 4 ounces cooked lobster meat optional finely chopped
- ½ cup heavy cream warmed in the microwave or a small pan
- 1 Tablespoon minced fresh chives
- ½ cup freshly grated parmesan cheese for garnish
Instructions
Lobster Ravioli Filling
- Mix all the ingredients together. Taste for salt and pepper, adjust as desired.1 cup cooked lobster meat, ½ cup cream cheese, 1 egg, 2 Tablespoons minced fresh chive, 2 teaspoons lemon zest
Roll the Pasta Dough
- Cut the fresh dough into 4 to 6 pieces and cover with a damp cloth. Roll the dough one piece at a time. Flatten one piece slightly. Set your pasta machine to the widest setting. Feed the piece of dough through the rollers. Fold it into thirds, like a letter, rotate 90 degrees and feed it through the rollers again. Repeat this process 4 to 5 times, dusting with flour if the dough becomes too sticky.12 ounces fresh pasta dough
- After kneading with the machine, start to thin the dough. Adjust the machine to the next narrower setting and feed the dough through. Fold in thirds, repeat a second time. Repeat for the third setting. For each further setting run through 1 time until you get to less than 1/16 inch. On my Atlas machine, this is a level 7.
Fill the Ravioli
- Lay the rectangular piece of pasta on parchment paper. Scoop 1 -teaspoon portions of the filling onto one half of the pasta sheet about 1-inch apart. Gently brush (or use your finger) a little water around the filling. Carefully fold the other half of the dough over.
- Use your fingers to press out any air bubbles and seal the dough around each portion of the filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Drain and serve with tomato sauce that has been gently heated.12 ounces fresh pasta dough, 1 Tablespoon kosher salt, Tomato Cream Sauce
Tomato Cream Sauce
- Melt butter in a wide sauté pan over medium heat. Add shallot, cook for 3 to 5 minutes, stirring often. Add garlic, tomato paste, and red pepper. Cook 30 seconds. Add the white wine and scrape up any bits on the pan. Reduce by half. Add ½ cup of pasta water and lobster (if using).¼ cup butter, 1 small shallot, 2 cloves garlic, 2 Tablespoons tomato paste, ½ teaspoon Calabrian chili paste, ⅓ cup white wine, 4 ounces cooked lobster meat optional
- Reduce the heat slightly and pour in the WARM cream. Bring to barely a simmer. Cook until slightly thickened, about 3 to 5 minutes. Season to taste for salt and pepper. Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.½ cup heavy cream, 1 Tablespoon minced fresh chives, ½ cup freshly grated parmesan cheese
Notes
Pasta Notes:
- You can use my homemade gluten-free pasta dough for this recipe.
- My regular pasta recipe is: 400g flour plus 4 eggs
- Directions (regular, not GF!): Place the flour on a board, make a well in the center, and crack the eggs into it. Gradually mix the eggs with the flour, then knead the dough until elastic and smooth, adjusting with water (too dry) or flour (too wet) as needed.
- Different pasta machines have different settings. Read the settings on your machine before you begin.
- Add the salt to the pasta dough will create a grainy texture which causes tears in the dough. Reserve the salt for cooking the pasta.
- For the filling, you can use ricotta cheese instead of cream cheese.
- If your ricotta has any excess liquid, drain it off or make sure it's thoroughly mixed in so that it doesn't make the filling too watery.
- I suggest whipping in a food processor for 90 seconds to reduce the grainy texture so that it mixes seamlessly with the lobster.
Nutrition
Calories: 366kcal | Carbs: 29g | Protein: 12g | Fat: 22g | Fiber: 1g | Sugar: 1g
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Gina says
I actually made this with shrimp and it was great.