Lobster Ravioli Recipe

Lobster Ravioli
0% would make it again
  • PREP TIME35 minutes
  • COOK TIME65 minutes
MAKES: 8 servings


  • 5 cups all-purpose flour
  • 3 eggs
  • 38 oz.(1064g.) cooked lobster meat
  • 4 oz.(112g.) butter
  • 4 oz.(112g.) ricotta cheese
  • 2 garlic cloves, minced
  • 2 egg whites
  • Salt and pepper to taste

How to make Lobster Ravioli directions

  • 1

    Melt butter in a large sauté pan. Add garlic to the pan and sauté for 1 minute. Add lobster to the pan and sauté 2 to 3 minutes. Remove the pan from heat and let it cool for 30 minutes. Chop the lobster mixture into small chunks.

  • 2

    Combine the lobster mixture and ricotta cheese in a large bowl. Season the mixture with salt and pepper.

  • 3

    Place flour, 3 eggs, salt, and water in a mixing bowl and mix until all the ingredients are blended. Put the mixture on a countertop and knead until it is well mixed and the texture of the mixture is smooth. Separate pasta dough into 2 equal pieces and place one piece aside. Flour the first piece of dough enough to prevent the dough from sticking and roll it with a rolling pin into a 1/8th to 1 inch thick sheet. Repeat the process with the second piece, keeping it as close to the shape as the first.

  • 4

    Place the first piece of dough on the table and put on top 1/4 to 1 oz. mounds of stuffing 2 inches apart. Brush egg white around each bit of stuffing with a pastry brush, making the dough damp. Cover with the second piece of dough with the stuffing. Press the edges around each of the ravioli. Be careful not to squeeze any of the stuffing out of the ravioli. With a round ravioli cutter, cut each piece of ravioli. Place each on a surface that has been dusted with flour.

  • 5

    Place the ravioli into salted water that is boiling and cook them until they float to the surface.

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