Here’s a full recipe for homemade lobster ravioli with a dreamy brown butter cream sauce.
🦞 Lobster Ravioli with Brown Butter Cream Sauce
🍽️ Serves: 2–4
⏱️ Time: 1 hour (or 20 minutes if using store-bought ravioli)
🛒 Ingredients:
For the Ravioli Dough (or use store-bought fresh pasta sheets):
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2 cups all-purpose flour
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3 large eggs
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1 tbsp olive oil
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Pinch of salt
Skip this if you’re using ready-made pasta sheets or store-bought lobster ravioli.
For the Filling:
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6 oz cooked lobster meat (claw or tail, finely chopped)
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan
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1 tbsp lemon juice
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1 tbsp chopped fresh chives or parsley
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Salt & pepper to taste
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Optional: pinch of cayenne or paprika
For the Brown Butter Cream Sauce:
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4 tbsp unsalted butter
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1 small shallot, finely minced
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1/2 cup heavy cream
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1/4 cup white wine (optional)
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1/4 cup grated Parmesan
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Salt & pepper to taste
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Zest of 1 lemon
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Optional: fresh tarragon, thyme, or chopped basil
👩🍳 Instructions:
🔹 Step 1: Make or Prep Ravioli Dough
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On a clean surface, make a well in the flour, add eggs, olive oil, and salt.
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Mix and knead for 8–10 minutes until smooth. Wrap in plastic and rest 30 minutes.
If using pre-made pasta sheets or ravioli, jump to Step 3.
🔹 Step 2: Make the Filling
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In a bowl, mix chopped lobster, ricotta, Parmesan, lemon juice, herbs, and seasoning.
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Taste and adjust — you want it creamy, slightly tangy, and well-seasoned.
🔹 Step 3: Assemble the Ravioli
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Roll out pasta dough (or sheets) to thin rectangles.
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Spoon about 1–1.5 tsp of filling 1 inch apart on one sheet.
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Brush edges with water, cover with a second sheet, press out air, and seal well.
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Cut into squares and press edges with a fork or fingers.
🔹 Step 4: Make the Sauce
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In a skillet, melt butter over medium heat until golden brown and nutty-smelling (3–5 min).
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Add minced shallot and sauté 1–2 minutes.
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Stir in white wine (if using) and let it reduce by half.
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Lower heat, stir in cream, Parmesan, lemon zest, and a pinch of salt & pepper.
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Simmer gently until creamy and smooth (2–3 min). Keep warm.
🔹 Step 5: Cook the Ravioli
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Boil salted water. Gently cook ravioli for 2–3 minutes until they float.
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Drain carefully and toss with the sauce.
🍋 To Serve:
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Plate ravioli with spoonfuls of sauce.
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Garnish with fresh herbs, extra lemon zest, and a drizzle of browned butter.
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Optional: a sprinkle of crushed red pepper or shaved Parmesan.
💡 Tips:
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You can freeze uncooked ravioli for later — just freeze on a tray, then transfer to a bag.
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Try adding a bit of crab or shrimp to the filling for a seafood mix.
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Pair with a glass of crisp white wine like Sauvignon Blanc or Chardonnay.
Would you like a tomato cream sauce, a lobster bisque-style sauce, or help making it gluten-free or with wonton wrappers? Just ask!
