Lobster Ravioli
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This Lobster Ravioli is a restaurant-worthy dish that brings indulgence right to your kitchen. Tender sheets of homemade pasta are filled with a creamy ricotta and lobster mixture, then tossed in a silky tomato cream sauce. Every bite is a balance of buttery lobster, velvety ricotta, and tangy marinara with just a hint of fresh basil. It’s the kind of dish that feels elegant enough for holidays, anniversaries, or birthdays… but still simple enough that you’ll want to whip it up on a cozy Friday night. A little bit special, a little bit indulgent, and absolutely unforgettable.
Table of Contents
WHY YOU’LL LOVE THIS LOBSTER RAVIOLI RECIPE
- Elegant but Approachable: Restaurant quality, made at home
- Incredible Texture: Buttery lobster filling wrapped in silky, homemade pasta
- Balanced Flavor: Velvety ricotta complements the richness
- Sauce Included: A tomato cream sauce that clings perfectly to every bite
- Freezer-Friendly: Easy to prep ahead for special occasions
Lobster Ravioli
I mean… lobster inside of ravioli?? Be still, my heart.
This lobster ravioli recipe is pure luxury, wrapped up in the coziest comfort food package.
I’ve always said that pasta is love on a plate, but fold it around buttery lobster and creamy ricotta, and you’ve got fireworks.
Don’t let the homemade pasta scare you… it’s way easier than you think, and rolling out those sheets feels almost therapeutic.
The best part? You can make homemade lobster ravioli ahead and stash them in the freezer, which means you’re basically stocking your own five-star restaurant at home.
And honey, that’s the kind of self-care I can get behind!!
INGREDIENT NOTES
- Flour: Use all-purpose flour for this ravioli lobster recipe. Bread flour can work in a pinch, but the dough will be a little chewier.
- Eggs: Large eggs are standard. If yours are smaller, add an extra yolk to keep the dough rich and pliable.
- Langostino Tails: Trader Joe’s sells frozen langostino tails that work beautifully once thawed and patted dry. You can also substitute lobster tail meat or even lump crab.
- Ricotta Cheese: Whole milk ricotta is best for a creamy filling. Avoid part-skim, which can be grainy and dry.
A 15-ounce tub gives you plenty for this lobster ravioli recipe, or you can make that yourself too! - Parmesan Cheese: Buy a wedge and grate it yourself for the best flavor. Pre-grated works, but avoid the powdery canned kind.
- Garlic: Two medium cloves equal about 1 teaspoon minced. Jarred garlic or garlic paste can be used in a pinch.
- Marinara Sauce: Store-bought keeps things simple, but homemade marinara is always a win.
VARIATIONS
- Shrimp Ravioli: Use chopped shrimp instead of langostino.
- Crab Ravioli: Swap lobster for lump crab meat.
- Spinach & Lobster: Stir sautéed spinach into the lobster ravioli filling.
- Herb Butter Sauce: Replace the tomato cream sauce with a white wine and garlic butter sauce.
- Spicy Kick: Add red pepper flakes to the sauce or filling.
- Nutty Crunch: Sprinkle toasted pine nuts on top before serving.
- Truffle Ravioli: Add a drizzle of truffle oil to the filling for special occasions.
SERVING SUGGESTIONS
- Green Veggies: Pair with roasted asparagus, pan-fried brussel sprouts, or steamed broccoli for a crisp, fresh contrast to the creamy ravioli.
- Salad: A simple arugula salad with lemon vinaigrette or a Caprese salad with juicy tomatoes, mozzarella, and basil adds brightness and cuts through the richness.
- Bread: Garlic bread, focaccia, or a warm baguette is perfect for soaking up every drop of sauce.
- More Sides: Try serving lobster ravioli and cream sauce alongside our Italian green beans or sheet pan bruschetta for a complete Italian-inspired dinner.
RAVIOLI LOBSTER FAQ
You can… and in a few different ways! Pasta dough will keep for 3 days in the fridge or 3 months in the freezer, while the ricotta and marinara can be done the day before if you’re making those from scratch.
Filled ravioli can be assembled up to 24 hours in advance. Dust lightly with flour and store in the fridge on a parchment-lined baking sheet tightly covered in plastic wrap.
I love making a big batch of lobster ravioli and freezing them for future meals. Flash freeze until firm, then transfer to a ziptop bag and store for up to 3 months.
Avoid overfilling the dough and be sure to double-seal the pasta. Press around the filling to create a little pocket, then use a fork or wheel to seal the edges shut.
When cooking, boil gently to prevent the ravioli from bouncing around the pot and breaking open.
Yes. Store lobster ravioli and cream sauce in separate containers, then combine in a skillet and reheat gently on the stove. Refrigerate leftovers for up to 3 days.
Here’s the magic behind homemade lobster ravioli: pasta dough becomes elastic thanks to gluten development, which holds in the creamy filling without tearing.
The lobster’s sweetness is heightened when paired with salty parmesan, while ricotta balances everything with a smooth, mild texture.
And let’s not forget the sauce… a splash of cream in marinara creates an emulsion that clings to every bite.
That’s why I insist on transferring the ravioli straight from the boiling water into the sauce: the starchy water helps the two marry beautifully.
Little tweaks like these are what turn a good dish into a spectacular one!
DONNA’S PRO TIPS
- Roll the dough thinner than you think. Pasta thickens as it cooks, so aim for paper-thin sheets.
- Pat the seafood dry. Excess moisture can break the seal and cause ravioli to burst.
- Don’t overfill. A half tablespoon is the sweet spot… just enough to taste the lobster without risking air pockets.
- Seal tightly. Press around the filling first, then seal edges with a fork or wheel. Air pockets = burst ravioli.
- Cook in batches. Give ravioli room to move in the boiling water so they don’t stick.
- Transfer, don’t strain. Use a slotted spoon or spider to move them straight into the sauce. A little pasta water helps the sauce cling like velvet.
- Freeze smart. Flash-freeze uncooked lobster ravioli on a tray before bagging. Otherwise, they’ll stick together in one sad lump.
TOOLS NEEDED
- Mixing Bowl, Spoon, and Fork: For making and starting the dough.
- Plastic Wrap: Keeps the dough covered while it rests.
- Pasta Crank or Stand Mixer with Pasta Attachment: Rolls sheets thin and even.
- Large Pot with Salted Water: Gives ravioli plenty of space to cook.
- Slotted Spoon or Spider Strainer: Gently lifts ravioli without tearing.
- Large Skillet: Warms the sauce and tosses everything together.
Enjoy!
With love, from our simple kitchen to yours.
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Lobster Ravioli
Ingredients
For the Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon extra virgin olive oil
For the Filling:
- 1 (8-ounce) package cooked langostino tails, thawed and patted dry
- 1 cup whole milk ricotta cheese
- 2 ounces parmesan cheese, grated (about 1/3 cup)
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced (1 teaspoon)
- 1 teaspoon kosher salt
For the Sauce:
- 1 (16-ounce) jar marinara sauce
- 1/3 cup heavy cream
- Optional garnish: fresh basil, extra parmesan, or additional langostino pieces
Instructions
- Make the Dough: In a large bowl or directly on your work surface, mound the 2 cups all-purpose flour and create a well in the center. Add the 3 large eggs and 1 tablespoon extra virgin olive oil into the well. Use a fork to pierce the yolks and slowly whisk them together, pulling in flour from the sides a little at a time. Keep mixing until the dough looks shaggy — rough, scrappy, and uneven with streaks of flour still visible. It will feel sticky in spots and dry in others. That’s your cue to start kneading.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for about 8 minutes, or until it becomes smooth and elastic. It should bounce back slightly when pressed with your finger. If using a stand mixer with a dough hook, knead on medium speed for about 3 minutes. Wrap the dough tightly in plastic wrap and let it rest on the counter for 20 minutes. Resting relaxes the gluten, making the dough easier to roll out.
- Make the Filling: While the dough rests, combine the chopped and patted dry 1 (8-ounce) package cooked langostino tails, thawed and patted dry, 1 cup whole milk ricotta cheese, 2 ounces parmesan cheese, 2 tablespoons chopped fresh basil, 2 cloves garlic, and 1 teaspoon kosher salt in a medium bowl. Stir until everything is evenly mixed. Cover and refrigerate until ready to use. The filling should look creamy and hold together when scooped with a spoon.
- Roll the Pasta Dough: Cut the rested dough in half. On a lightly floured surface, roll one half through a pasta crank (or stand mixer attachment), starting on the widest setting. Run it through 2–3 times, then fold into thirds to even out the sheet’s width and roll again. Continue narrowing the setting one step at a time until the pasta is about 1/16-inch thick (thin enough that you can faintly see your hand through it). Keep sheets floured or layered with parchment paper so they don’t stick.
- Fill and Seal the Ravioli: Lay one pasta sheet on your work surface. Place about ½ tablespoon of filling every 1–2 inches along the sheet. Gently lay another pasta sheet over the top. Use your fingers to press around each mound of filling, sealing out any air bubbles. Cut into squares using a ravioli wheel, knife, or press. If cutting by hand, seal the edges with the tines of a fork. The ravioli should feel firmly sealed with no gaps. Re-roll scraps if needed.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 2–3 minutes, or until they float to the top and the pasta looks tender but not mushy. Taste one to be sure — it should be al dente. Use a slotted spoon or spider to transfer the ravioli directly into the sauce.
- Make the Sauce: While the ravioli cooks, warm the 1 (16-ounce) jar marinara sauce and 1/3 cup heavy cream in a large skillet over medium heat until hot and slightly thickened, about 3–4 minutes. Stir occasionally so it doesn’t scorch.
- Finish and Serve: Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Garnish with fresh basil or extra lobster meat, if desired. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
