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Homemade Lobster Ravioli

Lobster ravioli is a delicate pasta filled with sweet, tender lobster meat and fresh herbs, crafted through hands-on kneading and shaping that make the process a meditative experience. The final dish features silky pasta pockets with a rich, oceanic filling, coated in a buttery sauce and beautifully plated for an elegant presentation.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for pasta dough
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 lb lobster tail fresh or frozen, thawed
  • 2 tbsp ricotta cheese
  • 1 tsp lemon zest
  • 2 tbsp fresh basil, chopped
  • 1 tsp chives, chopped
  • 1 egg egg for egg wash
  • 1 tbsp water
  • 2 tbsp unsalted butter
  • 1/4 cup lobster broth or seafood stock optional, for finishing

Equipment

  • Pasta machine or rolling pin
  • Sharp knife or ravioli cutter
  • Large pot
  • Skillet
  • Brush

Method
 

  1. Start by mixing the flour with eggs, olive oil, and a pinch of salt. Knead the mixture until smooth and elastic, about 8 minutes, then wrap in plastic and let rest for 30 minutes.
  2. While the dough relaxes, boil the lobster tail in salted water for about 8 minutes until the shell turns vibrant red. Remove, cool slightly, then chop the lobster meat finely.
  3. In a bowl, combine the chopped lobster meat with ricotta, lemon zest, basil, chives, and a pinch of salt and pepper. Mix until well blended to create your flavorful filling.
  4. Divide the rested dough into 4 portions. Using a pasta machine or rolling pin, roll each portion into a thin sheet, about 1 mm thick, keeping the sheets covered to prevent drying out.
  5. Place teaspoon-sized dollops of filling at 2-inch intervals on one sheet. Brush around the filling with beaten egg to help seal.
  6. Carefully cover with the second sheet of pasta, pressing gently around each dollop to remove air and seal the edges. Use a sharp knife or ravioli cutter to cut out individual ravioli.
  7. Bring a large pot of salted water to a gentle boil. Drop the ravioli in one by one, cooking for about 3–4 minutes until they float and are tender.
  8. Meanwhile, melt the butter in a skillet over medium heat. Add lobster broth or seafood stock if using, and stir to create a flavorful sauce.
  9. Gently lift the cooked ravioli from the water with a slotted spoon and toss them in the butter sauce until coated and glossy.
  10. Serve the lobster ravioli hot, garnished with fresh herbs and a squeeze of lemon if desired, for a beautifully plated, elegant dish.

Notes

Rest the dough to relax gluten, and roll as thin as possible for tender, delicate pasta. Seal edges well to prevent filling from escaping during boiling. Finish with a simple butter sauce to highlight the lobster flavor.