Best Lobster Ravioli from scratch! Learn how to make the perfect ravioli dough, how to shape them and how to cook lobster ravioli. They will burst with lobster meat in every bite. Plus they taste better that any restaurant pasta dish and you can make them without a pasta maker.
Serve them with a creamy garlic butter Lobster Ravioli Sauce.
Ravioli Recipe
Homemade filled pasta is easier to make than you might think. Once you do it a few times, you can whip up a batch of regular pasta in 15 minutes. I am serious!
This recipe has more steps than other recipes on my blog, but believe me, it is worth it!
If you can’t find a good local brand for lobster ravioli or you don’t like store-bought stuff, this recipe is for you. The flavour and texture of homemade lobster ravioli are absolutely worth the efforts. And plus you will have control of the filling. You can season the lobster meat to your liking and use the combination of your favourite ingredients.
I used my Homemade Pasta recipe for the ravioli dough. It is a fail proof quick recipe that guarantees a perfect pasta dough every time. The dough comes together in less than 5 minutes. Simply throw all the ingredients into your food processor and let it do the job for you.
Lobster Ravioli Ingredients
To make this ravioli you will need to make pasta dough and the filling.
3 ingredient Pasta Dough:
- Pasta flour-I recommend to use Italian pasta flour 00. You can buy it at amazon or get it from Ditalia, igourmet, Walmart or King Arthur Flour.
- Large eggs
- Salt
Lobster Ravioli Filling:
- Lobster meat – You can use the meat from tail, claws, knuckles and legs. No need to precook it.
- Lemon juice - Adjust the amount of lemon juice to your liking.
- Garlic cloves – Make sure to mince garlic using a microplane grater. Ravioli pasta cooks fast and bigger pieces of garlic might be raw.
- Black pepper & salt
How to make ravioli dough
Making ravioli from scratch definitely requires more efforts and work than throwing dried store-bought pasta into a pot of boiling salted water.
But it is not difficult at all! You can make it by hand or in a food processor.
Personally I always do it in a food processor because it is the quickest and easiest way. Simply put all the ingredients (flour, eggs and salt) into a bowl of your food processor and pulse until you get a crumbly mixture. Then, transfer it on a lightly floured surface and knead for 1-2 minutes or until smooth. Cover and allow to rest for 15 minutes. You can refrigerate the dough for 1 day.
How to make Lobster Ravioli
Once the dough is ready, divide it into four equal pieces. Cover three pieces with plastic. Work with one dough piece at a time.
Dust a rolling pin with flour and roll each dough piece into a large rectangle (thin as paper). If the dough sheet is too thick, it will not be easy to use a ravioli mould.
Dust the mould with flour. Place the sheet over the ravioli mould, press the dough in the pouches and fill them with lobster filling (about 1 teaspoon). Cover with another sheet and press with your hands to seal the edges. Roll across until the edges are visible. Remove ravioli from the mould.
How to make lobster Ravioli filling
Chop the lobster meat into small pieces. Add the garlic and lemon juice. Season with black pepper and salt. You can add cream cheese or fresh herbs like basil or parsley. I like to keep it simple.
How to cook lobster ravioli
Bring a large pot of salted water to a boil, add ravioli and cook for 3-4 minutes. Drain. Ravioli pasta is done! But you can melt butter in a large pan, add the ravioli and cook further for 2-3 minutes or until golden.
What sauce goes with lobster ravioli
I love to serve this filled pasta with creamy white garlic butter sauce. Other options:
Homemade Alfredo Sauce – made without flour
If you make this lobster ravioli recipe be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Lobster Ravioli
Ingredients
Pasta Dough:
- Pasta flour unbleached-1 cup
- Large eggs- 2
- A pinch of salt
Lobster Ravioli Filling:
- Lobster meat chopped- 10 oz ( 300 gm)
- Juice of 1 lemon
- Garlic cloves minced- 1
- Black pepper- ½ teaspoon
- Salt- to taste
Equipment
Instructions
- Make pasta dough. Mix together the eggs, pasta flour and a pinch of salt in a food processor ( fitted with the normal blade attachment). Process for 10-20 seconds, or until the mixture becomes crumbly. Transfer the mixture on a lightly-floured surface. Knead for 1-2 minutes or until the dough is smooth and elastic. You might need to add an extra tablespoon of water if the dough is too dry.
- Bring the dough together to form a ball and wrap in plastic. Allow the dough rest for 15-30 minutes at room temperature.
- Divide the dough into four equal portions. Take one and cover the remaining three pieces with plastic to prevent from drying out.
- Roll each piece of pasta dough into lasagna sheet.
- Place 1 teaspoon of filling down the length , leaving 1 inch ( 2.5 cm) between fillings over half of the pasta sheet. Fold the sheet over the fillings and seal the edges. Cut into squares. Cover the ravioli with plastic while you are working with the remaining sheets.
- Using a ravioli mould. Place one sheet of dough over the ravioli mould. Fill pouches with lobster meat filling ( about one teaspoon per pouch). Place the second sheet over the sheet with the filling and press the sheets with your hands.
- First, roll across ( with a rolling pin) gently and then increase pressure until the edges of mould are visible. Remove ravioli from the mould. Repeat the procedure with the remaining sheets.
- Bring a large pot of salted water to a boil. Add the lobster ravioli and cook for 2-3 minutes. Drain and transfer to a pan with two tablespoons of melted butter and cook further for 2-3 minutes or until golden. Alternatively you can serve them with creamy garlic butter Lobster Ravioli Sauce.
Lobster Ravioli Filling:
- To make the filling, combine the chopped lobster meat ( uncooked) together with lemon juice and garlic. Season with salt and pepper.
Nutrition
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