If you’re looking to elevate your pasta game, this Lobster Ravioli in Cream Sauce recipe is a game-changer. I’ve perfected this dish to strike the perfect balance between elegant restaurant-quality dining and achievable home cooking. The delicate lobster filling paired with a rich, velvety cream sauce creates an irresistible combination that’s perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
For the Ravioli Filling:
- 1 pound cooked lobster meat, finely chopped
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chives, minced
- 1 clove garlic, minced
- 1/4 teaspoon lemon zest
- Salt and pepper to taste
For the Pasta:
- 3 cups all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Cream Sauce:
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Start by making the pasta dough. Mix flour and salt in a large bowl, create a well in the center, and add eggs and olive oil. Mix until a dough forms, then knead for 10 minutes until smooth.
- While the dough rests (covered, for 30 minutes), prepare the filling by combining all filling ingredients in a bowl. Mix gently to maintain the lobster’s texture.
- Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling about 1.5 inches apart.
- Brush water around each filling mound, place another pasta sheet on top, and carefully press out air bubbles before cutting into ravioli squares.
- For the sauce, melt butter in a large pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Pour in heavy cream, bring to a gentle simmer, and cook until slightly thickened. Stir in Parmesan cheese.
- Cook ravioli in salted boiling water for 3-4 minutes until they float to the surface.
- Gently transfer ravioli to the sauce, toss to coat, and garnish with parsley.
Cook Time and Serving Size
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6
Recipe Notes
- If making fresh pasta seems daunting, you can use wonton wrappers as a time-saving alternative.
- The filling can be made up to 24 hours in advance and stored in the refrigerator.
- For the best texture, don’t overcook the ravioli – they should be tender but still slightly firm.
- If the sauce becomes too thick, thin it out with a little pasta cooking water.
- Frozen lobster meat works well in this recipe, just ensure it’s thoroughly thawed and patted dry.
- The ravioli can be frozen before cooking – place them on a baking sheet until frozen solid, then transfer to a freezer bag.
Lobster Ravioli in Cream Sauce
Elevate your pasta game with this Lobster Ravioli in Cream Sauce recipe. The delicate lobster filling paired with a rich, velvety cream sauce creates an irresistible combination.
Ingredients
- 1 pound cooked lobster meat finely chopped
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chives minced
- 1 clove garlic minced
- 1/4 teaspoon lemon zest
- Salt and pepper to taste
- 3 cups all-purpose flour
- 4 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Start by making the pasta dough. Mix flour and salt in a large bowl, create a well in the center, and add eggs and olive oil. Mix until a dough forms, then knead for 10 minutes until smooth.
- While the dough rests (covered, for 30 minutes), prepare the filling by combining all filling ingredients in a bowl. Mix gently to maintain the lobster's texture.
- Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling about 1.5 inches apart.
- Brush water around each filling mound, place another pasta sheet on top, and carefully press out air bubbles before cutting into ravioli squares.
- For the sauce, melt butter in a large pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Pour in heavy cream, bring to a gentle simmer, and cook until slightly thickened. Stir in Parmesan cheese.
- Cook ravioli in salted boiling water for 3-4 minutes until they float to the surface.
- Gently transfer ravioli to the sauce, toss to coat, and garnish with parsley.
