This lobster ravioli recipe is a luxurious yet approachable dish featuring tender lobster filling wrapped in delicate pasta and finished with a silky lemon butter sauce. It’s perfect for special occasions or when you want to elevate your home cooking.
Why You’ll Love This Recipe
This lobster ravioli is rich, creamy, and bursting with fresh seafood flavor. The combination of cheeses creates a smooth filling, while the lemon butter sauce adds brightness and balance. It’s easier than it looks and delivers restaurant-quality results at home.
Ingredients
Ravioli:
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 2 teaspoons chopped parsley
- 2 cups lobster tail meat
- 1 teaspoon lemon juice
- 1/4 cup ricotta
- 2 tablespoons Asiago or Parmesan cheese
- 1 tablespoon mascarpone or cream cheese
- 1 package wonton wrappers
- 1/2 cup melted butter
Lemon Butter Sauce:
- 4 tablespoons lemon juice
- 2 tablespoons lemon juice (additional)
- 1/2 cup salted butter, cubed
- 1/4 cup heavy cream
Garnish:
- Finely chopped parsley
- Grated cheese (optional)
Instructions
Prepare Lobster Meat:
- Bring salted water to a boil and cook lobster tails for 8–10 minutes until shells turn red and meat is opaque.
- Remove meat from shells and chop into small pieces.
Make Filling:
3. Heat olive oil in a pan and sauté shallots for 2 minutes.
4. Add lobster and parsley, cook briefly, then let cool.
5. Mix with ricotta, cheese, mascarpone, and lemon juice until combined.
Assemble Ravioli:
6. Place 1 teaspoon of filling onto a wonton wrapper.
7. Cover with another wrapper and press out air, sealing edges.
8. Cut or shape as desired.
9. Place on a lined tray and brush with melted butter.
Cook Ravioli:
10. Bake at 400°F (200°C) for 10 minutes until lightly golden and crisp.
Make Sauce:
11. In a pan, simmer lemon juice, then whisk in butter until smooth.
12. Add heavy cream, whisk, and remove from heat.
Serve:
13. Drizzle sauce over lobster ravioli and garnish with parsley and cheese.
Tips & Tricks
- Don’t overfill ravioli to prevent bursting.
- Press out air to ensure proper sealing.
- Use fresh lobster for best flavor.
- Keep heat low when making butter sauce to avoid separation.
- Wonton wrappers are a quick and easy shortcut.
Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking / Stovetop
- Cuisine: Italian-American
- Difficulty: Medium
- Dietary: Pescatarian
Notes
- Substitute shrimp if lobster is unavailable.
- Add garlic to the sauce for extra flavor.
- Serve with a light salad or garlic bread.
Nutrition (Approximate)
- Calories: 540
- Protein: 28g
- Carbs: 35g
- Fat: 32g
FAQ
Can I boil instead of bake the ravioli?
Yes, boil for 2–3 minutes until they float.
What sauce goes best with lobster ravioli?
Lemon butter sauce is ideal, but cream or garlic sauces also work.
Can I make this ahead of time?
Yes, assemble ravioli and refrigerate before cooking.
Can I freeze lobster ravioli?
Yes, freeze uncooked ravioli for up to 2 months.
What pasta can I use instead of wonton wrappers?
Fresh pasta sheets work perfectly.
Storage
- Refrigerator: Store for up to 2 days
- Freezer: Freeze uncooked ravioli up to 2 months
- Reheating: Warm gently in a pan with sauce
Similar Recipes
Lobster Ravioli with Lemon Butter Sauce
Ingredients
Ravioli:
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 2 teaspoons chopped parsley
- 2 cups lobster tail meat
- 1 teaspoon lemon juice
- 1/4 cup ricotta
- 2 tablespoons Asiago or Parmesan cheese
- 1 tablespoon mascarpone or cream cheese
- 1 package wonton wrappers
- 1/2 cup melted butter
Lemon Butter Sauce:
- 4 tablespoons lemon juice
- 2 tablespoons lemon juice additional
- 1/2 cup salted butter cubed
- 1/4 cup heavy cream
Garnish:
- Finely chopped parsley
- Grated cheese optional
Instructions
Prepare Lobster Meat:
- Bring salted water to a boil and cook lobster tails for 8–10 minutes until shells turn red and meat is opaque.
- Remove meat from shells and chop into small pieces.
Make Filling:
- Heat olive oil in a pan and sauté shallots for 2 minutes.
- Add lobster and parsley, cook briefly, then let cool.
- Mix with ricotta, cheese, mascarpone, and lemon juice until combined.
Assemble Ravioli:
- Place 1 teaspoon of filling onto a wonton wrapper.
- Cover with another wrapper and press out air, sealing edges.
- Cut or shape as desired.
- Place on a lined tray and brush with melted butter.
Cook Ravioli:
- Bake at 400°F (200°C) for 10 minutes until lightly golden and crisp.
Make Sauce:
- In a pan, simmer lemon juice, then whisk in butter until smooth.
- Add heavy cream, whisk, and remove from heat.
- Serve:
- Drizzle sauce over lobster ravioli and garnish with parsley and cheese.
Notes
- Substitute shrimp if lobster is unavailable.
Conclusion
This lobster ravioli is an elegant dish that’s surprisingly simple to make. With its rich filling and bright lemon butter sauce, it’s a perfect way to bring gourmet flavors into your kitchen.