Irresistible Lobster Ravioli with Butter Sauce

I still remember the first time I made lobster ravioli with butter sauce from scratch—it felt like unlocking a secret restaurant-level dish right in my own kitchen. There’s something magical about tender pockets of homemade pasta bursting with sweet lobster and creamy ricotta, all draped in that velvety garlic butter sauce. After years of tweaking (and maybe a few pasta disasters), I’ve perfected this recipe to be foolproof and utterly decadent. Trust me, once you taste fresh ravioli with plump lobster chunks and that golden sauce clinging to every fold, you’ll never go back to store-bought. This is the kind of dish that turns ordinary dinners into celebrations—no fancy chef skills required!

Why You’ll Love This Lobster Ravioli with Butter Sauce

This recipe is my go-to when I want to feel fancy without spending hours in the kitchen—or a fortune at a restaurant. Here’s why it’s a winner:

• Restaurant-worthy flavor at home: The combination of sweet lobster, creamy ricotta, and that silky butter sauce tastes like it came from a high-end Italian spot (but it’s way more satisfying to make yourself).
• Surprisingly simple ingredients: No obscure pantry items here—just fresh lobster, basic pasta staples, and a handful of seasonings that pack a punch.
• Instant crowd-pleaser: Whether it’s date night or dinner with friends, these plump ravioli never fail to impress. The “you made this?!” reactions are half the fun.
• Customizable: Swap in crab or shrimp if lobster’s hard to find, or add a pinch of red pepper flakes to the sauce for heat.

It’s the kind of dish that feels special but secretly comes together with techniques anyone can master—even if it’s your first time making pasta!

Ingredients for Lobster Ravioli with Butter Sauce

Here’s everything you’ll need to make this dreamy dish—and trust me, using the right ingredients makes all the difference. I’ve broken it down into the filling and the pasta/sauce components so you can prep like a pro. Pro tip: measure everything before you start cooking (my grandma called this “mise en place”—fancy term for “no frantic scrambling later”).

For the Lobster Filling

• 1 lb fresh lobster meat, chopped – Please, please use fresh if you can find it! That sweet, briny flavor is irreplaceable (though I’ll admit, I’ve used high-quality frozen in a pinch).
• 1 cup ricotta cheese – Whole milk ricotta gives the creamiest texture—don’t skimp!
• 1 large egg – This binds everything together beautifully.
• 1/4 cup grated Parmesan cheese – Freshly grated melts better than the pre-shredded stuff.
• 1 tbsp chopped fresh parsley – Flat-leaf Italian parsley adds a bright note.
• Salt and pepper to taste – I start with 1/4 tsp salt and a few cracks of pepper, then adjust after mixing.

For the Pasta Dough and Butter Sauce

• 2 cups all-purpose flour – Plus extra for dusting—this isn’t the time to experiment with gluten-free blends.
• 3 large eggs – Room temperature eggs incorporate better into the dough.
• 1/2 tsp salt – Just enough to enhance the pasta’s flavor.
• 1/2 cup unsalted butter – Crucial! Salted butter can make the sauce too salty since we’re reducing it.
• 2 cloves garlic, minced – Fresh is best—no jarred garlic here.
• 1/4 cup heavy cream – This creates that luscious, velvety sauce texture.
• 1 tbsp lemon juice – Freshly squeezed, please! It cuts through the richness perfectly.

Equipment You’ll Need

Don’t worry—you don’t need a fancy pasta-making setup for this lobster ravioli! Here’s what I always grab (most of it’s probably already in your kitchen):

• Rolling pin or pasta machine – My nonna’s wooden rolling pin works just fine, but a pasta machine makes those ultra-thin sheets effortlessly.
• Mixing bowls – One for the filling, one for the dough—keep ‘em separate!
• Ravioli cutter or sharp knife – I’ve used a fluted pastry wheel, a pizza cutter, and even a glass in emergencies.
• Large pot – Wide and deep enough so your ravioli can swim freely without sticking together.

That’s it! No special gadgets required—just good old-fashioned tools and a little elbow grease.

How to Make Lobster Ravioli with Butter Sauce

Okay, let’s dive into the fun part—turning these simple ingredients into showstopping lobster ravioli! I’ll walk you through each step just like I do when teaching friends in my kitchen. Don’t let the homemade pasta scare you—it’s easier than you think, and oh-so-rewarding when you take that first bite.

Step 1: Prepare the Filling

Grab your mixing bowl and gently combine the chopped lobster, ricotta, egg, Parmesan, parsley, salt, and pepper. I use a fork to lightly mix—you want everything just blended, not mashed into paste. The lobster chunks should still be visible! Taste a tiny bit (this is the cook’s privilege) and adjust seasoning if needed. Cover and pop it in the fridge while you make the dough—this helps the flavors meld and makes the filling easier to handle later.

Step 2: Make the Pasta Dough

On a clean surface (or in a big bowl if you hate flour explosions), mound the flour and make a well in the center. Crack in the eggs and sprinkle the salt. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. Now comes the therapeutic part—knead for 8-10 minutes until it’s smooth and elastic, like a baby’s cheek. If it sticks, dust with a tiny bit more flour. Wrap the dough in plastic and let it rest for 30 minutes—this relaxes the gluten so it rolls out beautifully.

Step 3: Assemble and Cook the Ravioli

Divide the dough into quarters (keep unused portions covered). Roll one piece into a thin sheet—you should almost see your fingers through it. Place teaspoon-sized dollops of filling 2 inches apart. Brush water around each mound, then lay another sheet on top. Press around the filling to seal, pushing out air pockets (these make ravioli burst!). Cut into squares with a knife or ravioli cutter. Repeat with remaining dough. Boil in salted water for 3-4 minutes—they’re done when they float to the top like little flavor pillows.

Step 4: Make the Butter Sauce

While the ravioli cook, melt butter in a large skillet over medium-low heat. Add garlic and cook just until fragrant—about 30 seconds (burnt garlic is tragic!). Whisk in cream and lemon juice, then simmer for 2 minutes until slightly thickened. Carefully add the cooked ravioli straight from the pot (a slotted spoon works great) and gently toss to coat. Serve immediately with extra Parmesan and a sprinkle of parsley. Pro tip: save a bit of pasta water to thin the sauce if needed—the starch helps it cling perfectly!

Tips for Perfect Lobster Ravioli with Butter Sauce

After countless batches (and yes, a few kitchen mishaps), I’ve nailed down the little tricks that take this lobster ravioli from good to “did you really make this?” amazing. Here’s what I’ve learned:

• Dust like a snowstorm: Keep extra flour handy to dust your ravioli before stacking—this prevents sticking disasters. I use a fine-mesh strainer to sprinkle it evenly.
• Give them space to swim: Never overcrowd the pot! Cook in batches if needed. Crowded ravioli stick together and cook unevenly—trust me, I’ve salvaged too many stuck-together lumps.
• Fresh lemon is non-negotiable: That bottled stuff just doesn’t give the same bright pop to balance the rich butter sauce. Roll your lemon on the counter first—it releases more juice!
• Resist the urge to peek: Once ravioli hit boiling water, don’t stir vigorously. Wait until they float naturally—this keeps delicate edges intact.

Follow these, and you’ll have restaurant-quality ravioli every time—pinky promise!

Serving Suggestions

This lobster ravioli deserves a sidekick that complements its richness without stealing the show. I love pairing it with a simple arugula salad tossed with lemon vinaigrette—it’s light, peppery, and cuts through the butter sauce beautifully. For something heartier, warm garlic bread is perfect for soaking up every last drop of sauce. Don’t forget the finishing touches: a sprinkle of fresh parsley and an extra dusting of Parmesan make it look (and taste) like it came straight from a trattoria. Trust me, it’s all about balance—and making sure every bite feels like a celebration!

Storage and Reheating

Okay, confession time—this lobster ravioli is so delicious, leftovers rarely happen in my house! But if you’re lucky enough to have some, store them in an airtight container in the fridge for up to 2 days. When reheating, be gentle—toss them in a skillet with a little melted butter over low heat until just warmed through. Microwaving? Cover with a damp paper towel and use 30-second bursts (otherwise that perfect pasta texture turns rubbery). And here’s my secret: the butter sauce actually tastes even better the next day after the flavors mingle—just thin it with a splash of cream while reheating.

Nutritional Information

Now, let’s be real—this is indulgent lobster ravioli with butter sauce we’re talking about, so it’s not exactly a “light” dish! But hey, some things are worth every delicious calorie. Here’s the estimated nutrition per serving (about 6-8 ravioli with sauce), though keep in mind these numbers can vary based on your exact ingredients:

• Calories: 480
• Protein: 24g (thank you, lobster and eggs!)
• Fat: 28g (16g saturated—that rich butter and cream at work)
• Carbs: 32g (mostly from that perfect homemade pasta)
• Sodium: 420mg (go easy on the salt if you’re watching this)

I like to think of it as a balanced meal—you’ve got protein from the seafood, calcium from the dairy, and energy from the carbs. My Italian nonna would say “Mangia!” before even glancing at numbers, but it’s good to know what you’re enjoying. Pro tip: Pair it with that arugula salad I mentioned earlier for some fresh greens to balance things out!

FAQs About Lobster Ravioli with Butter Sauce

I get asked these questions all the time—so here are my tried-and-true answers to help you nail this lobster ravioli recipe every time!

Can I Substitute Crab for Lobster?

Absolutely! Crab makes a delicious alternative—just expect a slightly different flavor. The sweet, delicate taste of crab pairs beautifully with the ricotta and butter sauce. My tip? Use lump crab meat and handle it extra gently when mixing the filling. The texture will be a bit softer than lobster, but oh-so-good. I’ve even used shrimp in a pinch—just chop it finely!

How Do I Prevent Ravioli from Breaking?

This was my biggest struggle when I first started making ravioli! Here’s what I learned: don’t overfill them (a teaspoon per ravioli is perfect), seal the edges really well (I use a fork to crimp), and make sure you push out all the air pockets before sealing. Oh, and don’t boil them too vigorously—a gentle simmer keeps them intact. If a few do break? No worries—just call it “deconstructed” and serve it anyway!

How Thin Should the Pasta Be?

You want it thin enough to see shadows through it—about the thickness of a dime. I roll mine to setting #6 on my pasta machine (or about 1/16 inch if rolling by hand). Too thick, and the ravioli will be doughy; too thin, and they might tear. Pro tip: the dough should feel slightly stretchy but not fragile when you lift it.

Can I Use Frozen Lobster?

You can—just thaw it completely and pat it dry first. Frozen lobster tends to be a bit more watery, so I’ll sometimes sauté it briefly in butter to remove excess moisture before mixing it into the filling. The flavor won’t be quite as sweet as fresh, but it’ll still be delicious. Just avoid the pre-cooked frozen kind—it tends to be rubbery.

Why Did My Butter Sauce Separate?

Ah, the heartbreak of a broken sauce! This usually happens if the heat’s too high or you add cold cream too quickly. My fix? Remove the pan from heat, whisk in a splash of warm cream or pasta water, and it should come back together. And always use room-temperature butter—it emulsifies better with the other ingredients.

Got more questions? Try this recipe and share your results below—I’d love to hear how it turns out for you!

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