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!!

Love this lobster recipe? Make my easy Air Fryer Lobster Tails next!

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 

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!

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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Other Easy Lobster Recipes

Lobster Mac and Cheese + Video (35 Minute Recipe)

Smoked Lobster Tail

Red Lobster Shrimp Scampi (30-Minute Recipe Copycat)

Easy Air Fryer Lobster Tails Recipe

Print

Lobster Ravioli

Make luxurious, buttery Lobster Ravioli with homemade pasta dough and simple, fresh ingredients, plus a silky tomato cream sauce for serving!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Rest Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 4 -6 makes about 24 ravioli

Calories 545cal

Author Donna Elick

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.

Notes

Make-Ahead Tips: Ravioli can be assembled and refrigerated for up to 24 hours before cooking. Keep them on a parchment-lined tray, lightly dusted with flour, and cover with plastic wrap. The filling and sauce can be prepared a day in advance and stored separately.

Freezing: Freeze uncooked ravioli by placing them on a parchment-lined sheet pan until firm, then transfer to a freezer bag for up to 3 months. Freeze sauce separately in cubes or small containers. Cook ravioli directly from frozen, adding 1 extra minute to the boiling time.

Reheating: Leftover cooked ravioli should be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or marinara. Avoid microwaving large portions, as the filling may burst.

Nutrition

Serving: 1 | Calories: 545cal | Carbohydrates: 51g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 203mg | Sodium: 922mg | Sugar: 1g | Fiber: 2g | Calcium: 345mg | Iron: 4mg

Originally published November 2025

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