lobster ravioli

Lobster Ravioli

olive oil

shallot

garlic

white wine

butter

basil

parsley

tarragon

lobster

lemon zest

lemon juice

all-purpose flour

salt

black pepper

wonton wrappers

unsalted butter

capers, drained

sage leaves

garlic, minced

salt and black pepper

lemon

Parmesan,

basil bud leaves,

extra-virgin olive, for drizzling

For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid. 

Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely. 

Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis. 

Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside. 

Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color. 

To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

Fantastic recipe! I halved the lemon due to the reviewers’ comments. Also used a 1.5 lb. Maine lobster tail. Absolutely delicious, perfect for a special occasion

Wonton wrappers really? No. No cognac? No cream? No way.

I thought this had a wonderful flavor but would definitely cut in the lemon juice in the sauce in half. It is labor intensive but since I was making it for just my husband and I, I was able to freeze two meals for the future! This is a keeper! Frankie, Knoxville, Tennessee

Delicious perfection! I was a bit skeptical about using wontons for raviolis but they were great! I only made 12 to start &amp; put leftover filling in fridge. Making the 2nd batch went MUCH easier because the filling congealed &amp; wasn't running on sides of wonton. I'd recommend putting filling in fridge 30 mins before assembly. I made square ravioli (don't own cookie cutters! My standard substitute, a drinking glass would not cut through wontons. The step of SEALING middle is a MUST. I used a small glass to seal. I am not a sage or caper fan, eliminated these from the sauce, &amp; just spooned it over ravioli rather than put back in pan. When I first tasted filling before assembling, it seemed salty. However, in the end it was perfectly seasoned for my taste, though I do think one could cut back a bit on salt and it still be quite flavorful. This special day recipe (birthday, Valentine's is very labor-intensive indeed, but the end result was worth it. I hope you enjoy the recipe as much.

This was an excellent dish. I made this for a special dinner for my wife, and we both absolutely flipped for it. Yes it does take quite a while, but it's very much worth it for outstanding flavor and texture. If possible, watch Guy make it on the show in conjunction with the written recipe, there's several extra tricks that make it better -- such as softening the tail meat to make it easier to remove. Highly recommended.

This dish took a while to prepare and some ravioli fell apart in water.  However I would say the taste is more like Lobster Picatta.  The brown sauce had way to much lemon and with the capers it was like a picatta sauce . I followed the recipe exactly.  Didn't like at all.

Taste was OK but there are better ways to do this. The recipes and demo from the show are not the same in my opinion. I'll find a better way

This Creamy Lobster Ravioli is made with garlic, Parmesan cheese, white wine, and cream. You&#039;ll love how flavorful and rich this elegant pasta dish tastes.

Creamy Lobster Ravioli

oz lobster ravioli

heavy cream

Parmesan cheese ((grated))

tsp salt

Black Pepper

spinach

In a frying pan sauté the minced garlic with the butter and olive oil over medium heat for a few minutes.

Sautee garlic

Turn the heat up to high and add the white wine. Let it cook out for about a minute or two.

Then add the heavy cream and let it come to a simmer.

Now add the spinach, salt, and pepper￼￼￼￼￼￼. Stir the spinach until it is wilted (about 3 minutes). ￼ Then let the sauce come to a simmer once more.￼

Meanwhile, cook the lobster ravioli in a pot of salted water. Make sure there is a good amount of salt. This will give it more flavor. ￼

Make the sauce

Remove the pan from the heat and add the grated Parmesan cheese along with the cooked lobster ravioli. ￼

Stir until the cheese is melted. Serve hot.

Add ravioli ad Parmesan to the sauce

Creamy garlic Lobster Ravioli Sauce is a deliciously easy ravioli sauce recipe! This rich and smooth sauce ready in less than 10 minutes! You will never serve your ravioli any other way!

Lobster Ravioli Sauce

Homemade/ store bought lobster ravioli- 18 oz

Unsalted butter- 2 tablespoons

Garlic cloves

Chicken stock- 1 cup

Heavy cream- 1 cup

Fresh grated Parmesan cheese- 1/3 cup

Crab sticks

Lemon juice- 3-4 tablespoons

Black pepper- 1/2 teaspoon or to taste

Salt-

Bring a large pot of salted water and cook ravioli for 4-5 minutes. Drain.

While ravioli are cooking , melt butter in  a pan/ saucepan over medium high heat. Add the garlic and saute until fragrant, about 50 seconds.

Pour the chicken stock into the pan and bring to a simmer. Cook for 1-2 minutes. Then add the heavy cream, Parmesan and crab sticks and cook until the cheese melts through the sauce. Season with salt and pepper.

Put the cooked ravioli into the pan.  Pour the lemon juice over them and give a nice stir.  Sprinkle parsley and season with black pepper. Serve hot. Enjoy!

That was the most delicious thing we had in over a year! We have been avoiding to go out and eat since the pandemic and this was amazing. Thank you so much! Im so glad i have left overs.

Excellent !The sauce is super creamy and garlicky !Adding imitation crab meat was a hit!The best lobster ravioli sauce so far!Thanks for sharing!

This sauce is out of this world! It is so easy and extremely tasty. I used lobster ravioli from Costco and it was a fantastic and fancy dish, yet so so simple .

Delicious!!!If you want to impress someone , Costco ravioli with this creamy sauce is the one to cook. It is ridiculously easy but tastes like a professional chef made it! Love it  so much!

This came out amazing! Simple recipe and fantastic result! Thanks for sharing , Tati!

The recipe looks and tastes so fancy, but comes together in 10 minutes .I just love it.My family raves about it! The best lobster ravioli sauce ever!

Ok, just made this sauce with the Costco lobster ravioli. I vote that you win the contest against ALL online recipes, including Ina, Bobby Flay, et al. Absolutely the best I have ever had. Thank you for sharing with great details.  You rock!

I cooked this recipe for our Easter lunch and my whole family loved it. Its so amazing and effortless to do. The lobster ravioli sauce was such a bomb. Alfredo sauce has always been my favorite. Its a feel-good comfort food - so creamy but light. It was made even more special by making it garlicky. Thank you Tati for sharing this recipe. You are awesome!

I made this sauce last night and all I can say is Wow!it is truly amazing for lobster ravioli!Thanks for sharing! I would love to try more of your recipes!

I’ve tried so many recipe for lobster ravioli , this one is the Best! Thank you for sharing!

Fabulous!! I was looking for a last-minute lobster ravioli sauce (yes, for the Costco pack!) and saw yours.  Not only was it super easy and quick, but it was absolutely DELICIOUS! My husband licked his plate and THEN went back for seconds! A keeper for sure. Thank you!!

This Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought lobster ravioli for the easiest “fancy” dinner at home. Don’t forget the wine!

shallot (diced finely)

garlic (pressed)

thyme

oregano

cracked pepper

dry white wine*

tomatoes

lemon (optional)

heavy cream*

(plus

store-bought

Review all recipe notes and instructions before beginning.

In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.

Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.

Deglaze the pan with the white white, scraping any bits off the bottom.

Add the crushed tomatoes, lemon juice, and lemon zest.

Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.

Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.

If you&#x27;re looking for something extra special to serve for guests or a romantic night in then this Lobster Ravioli Recipe is exactly what you need! Silky soft homemade ravioli with made with a simple yet elegant filling and tossed with a creamy tomato vodka sauce!

Lobster Ravioli with Vodka Cream Sauce

pasta dough

raw lobster tails (or 200 grams/7 oz cooked shrimp/prawns)

ricotta ((375 grams))

Salt and pepper (to season)

garlic (finely chopped)

shallot (finely chopped)

sieved tomatoes/passata ((240 grams))

heavy cream ((80 milliliters double cream))

vodka ((80 milliliters))

Blitz the ricotta and sun dried tomatoes in a food processor until smooth and creamy (there might still be small chunks of tomato but that's ok).

Add the parsley and lemon zest and pulse until combined then transfer to a bowl and set aside.

Cook the lobster tails in boiling water for around 7-8 minutes (they'll turn bright red).

Set the lobster aside until cool enough to touch or plunge into a bowl of cold water. Cut the lobster in half and remove the meat.

Finely chop the lobster meat then add it to a bowl with the rest of the ricotta filling mixture.

How to make the filling

Roll out the pasta using a pasta machine. Fill and seal the ravioli with 1 tsp of filling per ravioli.(I love to use a ravioli maker to fill the ravioli but check out this guide for full instructions and other methods).

Fill and seal the ravioli

Add finely chopped shallots and garlic to a skillet (frying pan) with a little olive oil and saute until soft but not browned.

Next, add the sieved tomatoes and simmer gently for 5 minutes.

Add the vodka, stir and simmer the sauce for around 7-8 minutes to cook out the alcohol, season with salt and pepper.

Add the cream and parsley and stir into the sauce and simmer for another 1-2 minutes. You can thin out the sauce with around ⅓ cup 80ml of pasta water when the ravioli are cooking.

When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve.

How to make the sauce

Our seafood ravioli lovingly pairs fresh, delicate lobster with juicy and sweet crab meat, dressed in a butter that is gently infused with sage, alongside a gentle sprinkling of lemony pangrattato (poor man’s parmesan). To finish, we garnish with the poetically named asparagi di mare ('asparagus of the sea') - or samphire, in our native tongue - lending a final whisper of the Italian seaside to light yet luxurious dish.

Our Lobster and Crab Ravioli Recipe

mascarpone cheese,

ricotta cheese,

tbsp butter,

cooked lobster meat,

cooked crab meat,

shallot, finely diced

tbsp finely chopped fresh parsley

garlic clove,

Salt and Black Pepper,

The zest of ½ lemon

samphire

In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.

Add the remaining ingredients and mix until well combined

Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe. Be sure to halve the quantity of ingredients for your pasta, as this recipe is designed for two to enjoy! 

Remove the butter from the fridge and allow it to come to room temperature on the counter. 

Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.

Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.

Once cooked, transfer the pasta to the butter. Toss gently to coat.

Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl, and toss with the zest of a fresh lemon. 

Wash your samphire thoroughly to remove any residual sand/dirt. 

Bring a pan of water to the boil, and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli, before scattering the dish with your citrusy pangrattato crumb. Serve and enjoy!

This lobster ravioli recipe with homemade pasta and a delicate lemon cream sauce is the perfect recipe to impress.

Lobster Ravioli with lemon cream sauce

flour (I used 00-flour)

eggs

lobster tails

tbsp butter

garlic (crushed)

salt and pepper (to taste)

mascarpone cheese

cream

lemon juice (to taste)

chives

tbsp grated parmesan cheese

salt and pepper (to taste

Tip the flour onto a clean counter top and make a well in the center. Break the eggs into the well and add the salt and olive oil.

Using a fork, whisk the eggs together then slowly start bringing little bits of the flour into the eggs and continue until the dough starts to come together.

Knead the dough with your hands until a soft, smooth dough forms (this should take approximately 5mins).

Form the dough into a disc then wrap tightly with plastic wrap and allow to rest for 30 minutes at room temperature.

Make the pasta dough

While the dough is resting, make the ravioli filling.

Bring a large pot of water to the boil and season with a tablespoon of salt, a few peppercorns, a bruised garlic clove and two pieces of lemon rind.

Poach the lobster tails for 3-5 minutes or until the meat is just cooked and opaque.

Remove from the water and allow to cool for 10 minutes.

Using sharp kitchen shears, cut along the bottom of the lobster tail then pull the meat out of the shell and discard the shell.

Chop the meat into small pieces and set aside. 

In a large skillet set over medium-high heat, melt the butter then cook the garlic (you could add a chopped shallot too) for 30 seconds then add the lobster meat.

Season with salt, pepper and a teaspoon of lemon juice. Stir in the mascarpone cheese and chopped chives. 

Make the filling

Divide the pasta dough into 4 equal pieces.

Dust each piece lightly with flour.

Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily.

Place teaspoons of the filling a few centimetres apart on the strips of pasta dough.

Place another sheet of dough over the filling and using your hands, press around the filling to remove any air.

Use a ravioli stamp or a sharp knife and cut around the filling to form your raviolis. You can use a ravioli maker too, just be sure to dust well with semolina flour.

Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon.

Form the ravioli

Melt the butter in a saucepan set over medium heat.

Add the garlic and cook for 30 seconds then pour in the cream.

Bring to a boil then pour in the lemon juice and season with salt and pepper. Allow to simmer for 5 minutes until the sauce easily coats the back of a spoon.

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