Lobster Ravioli Recipe (2024)

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Lobster Ravioli Recipe with Sage Butter Sauce is an amazingly delicious dish! Using under ten ingredients, including ready-made pasta dough, this simple but elegant seafood dinner is topped with the best sauce for lobster ravioli!

Lobster Ravioli

Lobster ravioli is such a treat. The first time I tried it at a local restaurant, I knew I had to have this dish again, which meant making it myself at home! It’s so buttery and smooth, with ricotta cheese and a zip of lemon.

I like to make my lobster ravioli using homemade ravioli dough. It’s easier to make than it seems, and rolling it out and cutting the ravioli is so much fun. The reward of sharing it with your family at the end is also worth the effort.

Making ravioli from scratch is fun and is the best lobster recipe ever! I will show you how to make ravioli, including the dough, filling, and sage butter sauce, to top it all off. If you prefer, you can make this recipe using store-bought pasta dough or even store-bought lobster ravioli. Sage brown butter sauce is the perfect companion to the ravioli either way.

I surprised my husband with this recipe for our anniversary and he absolutely loved it.

Karen on Pinterest

Lobster Ravioli Filling

• Lobster: Already cooked. You can use my Air Fryer Lobster, Grilled Lobster, or Instant Pot Lobster (coming soon!).
• Ricotta Cheese: Smooth and creamy ricotta is perfect for lobster ravioli. It has a subtle sweet flavor that pairs so well with lobster.
• Lemon Zest: The zing of fresh lemon zest perfectly complements the subtly sweet flavors of the ricotta and lobster filling.
• Kosher Salt: Use kosher salt or fine sea salt, not table salt, for this recipe.
• Black Pepper: Freshly cracked black pepper works best.
• Red Pepper Flakes (Optional): I personally love adding red pepper flakes for a kick of heat, but it’s optional!

The ingredients used in my homemade ravioli filling recipe are simple but packed with flavor that sticks with every bite. Paired with the best lobster ravioli sauce using brown butter and sage, this is one of the most delicious seafood dinner recipes!

Ravioli Pasta Dough

• Eggs
• Flour
• Salt

You can make homemade pasta dough using our instructions below, or you can buy it ready-made in most grocery stores. If you prefer, you can even use wonton wrappers as ravioli dough.

Alternatively, you can use store-bought lobster ravioli and simply follow our instructions for making the sage brown butter sauce to serve it with.

Lobster Ravioli Sauce

• Butter
• Fresh sage
• Garlic
• Recommended: Parmesan Cheese or Pecorino Romano to sprinkle on top

Brown butter sauce for lobster ravioli is the best. It is nutty, and buttery, and brings out the flavor of the filling so deliciously.

Ravioli Dough Instructions

1. On a clean surface, carefully pour flour out into a large mound.
2. Using your hands, create a large well in the center of your flour. Make it big enough for the eggs – you don’t want it to overflow!
3. Crack the eggs into the well. Using a fork, whisk them.
4. Once the eggs are well-mixed, slowly start whisking in flour. Be careful to make sure you don’t accidentally ruin the well.
5. Your egg and flour mixture will gradually form a dough. When it is no longer wet, you can start to knead it.
6. Begin kneading your dough with your hands until it forms a ball, using any extra flour remaining on your workspace.
7. Wrap your dough tightly in plastic wrap and let it rest for 20-30 minutes while you prepare the filling.

Recipe for Lobster Ravioli

1. Add lobster meat to a large bowl and break it up into small pieces.
   
2. Add ricotta cheese, lemon zest, salt, and pepper.
   
3. Mix the filling well and set it aside.
   
4. Unwrap your dough ball, setting the plastic wrap aside (do not discard).
   
5. Cut off ¼ of the dough, using a pasta cutter if you have one. Wrap the remaining dough in the plastic wrap, and set it aside.
   
6. Flatten out your ¼ piece of dough with your hands. Lightly dust it with flour.
7. Using a rolling pin, roll out the flattened dough until it’s very thin. This will take about 30 minutes. Repeat with the remaining ¾ of your dough ball, working with ¼ of the dough at a time.
   
8. Sprinkle both sides of the long pieces of dough lightly with flour.
9. Using a small spoon, scoop filling onto one long half of the dough, leaving about a 2-finger gap between the end of the dough and each scoop of filling.
   
10. Once filled, fold the unfilled half of the dough over top of the filled half.
    
11. Seal the edges with your fingers, and carefully push out any remaining air in the filling.
    
12. Sprinkle with a little more flour. Using a ravioli cutter or your pasta cutter, cut the remaining edges of the dough.
    
13. Cut in between each ravioli. Remove any excess dough if needed.
    
14. Set the completed ravioli aside on a floured baking sheet. Repeat the above steps with the rest of the dough and filling until all is used.

How to Cook Lobster Ravioli

1. Bring a pot of water to a boil. Add the raviolis to the boiling water and cook for a couple of minutes. Keep the heat high so the water continues to boil. The ravioli will float to the top when it is done cooking.
   
2. Remove ravioli from the water with a slotted spoon, and serve.
   
3. Drizzle with sage brown butter sauce, and enjoy!

Sauce for Lobster Ravioli

1. Melt butter in a skillet.
   
2. When the butter begins bubbling slightly, add chopped garlic and stir in the butter for 1 minute.
3. Add the chopped sage to the garlic butter, then continue stirring for an additional 1-2 minutes, until the butter turns light brown and has a rich, nutty aroma. Be careful not to overcook—remove from heat as soon as it starts to brown!
   
4. Set aside until the ravioli are done boiling, then serve over the top as instructed above.
   

Lobster Ravioli FAQs

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