You cannot go wrong with ravioli filled with fresh herbs and lobster. This homemade lobster ravioli is topped with a light butter sauce. It is the perfect date night meal when you want to make something special.
This is one of my favorite dishes to make for special occasions. There are quite a few steps for this recipe but it is well worth the effort. From the fresh pasta to the made from scratch filling this dish becomes a meal to remember. It is a perfectly light meal for a special date night or anniversary.
In this recipe
There are a lot of ingredients for this recipe, however they can be broken down into 3 major parts, however they are all pretty easy to get ahold of. The pasta, the filling, and the browned butter sauce.
Fresh pasta dough: this will be rolled into thin sheets to make the ravioli. Check out my recipe here.
Lobster: this can be cooked or raw. There are steps for each in the recipe. You can also use just tails or claws or whatever you access to.
Butter: will provide additional flavor as well as the basis for the light sauce that is on the ravioli.
Capers: add a briny and fresh flavor to the sauce and complement the tomatoes.
Tomatoes: can be any type of tomato but grape or cherry tend to work well with the dish and add a little sweetness.
Making the filling
This step moves pretty quickly, and I like to make this before I roll out my pasta. The biggest reason for that is that I am not working with a hot filling when I am ready to assemble. The steam can soften the dough too much and may cause the ravioli to burst. Once the butter is browned add the garlic and shallots and remove it from the heat after cooking for less than a minute. That is all you need, and the residual heat will take care of the rest.
Rolling the dough
This is one of the steps that takes the longest amount of time. One of the biggest issues I have found with rolling out the pasta is to make sure that you don’t roll out too much at once. This will cause the dough to dry out and it being harder to work with and easier to split. Take ¼ of the dough and on the widest setting roll the dough through.
Fold it into thirds and then pass it through again. You will want to pass the dough through each setting going down by one each time until you reach the thinnest one. I like to cover the dough sheet with a wet paper towel or two while I roll out the second sheet. However, you can cut the sheet in half and use the smaller sheets to make the first batch.
Assemble the lobster ravioli!
This part is going to be as hard as you want to make it. I like to keep a small bowl of warm water handy. Then take a tablespoon of the filling and in a line running dowl the middle of a sheet of pasta place mounds about 1- 1½ inches apart. Using the warm water wet your finger and put a little bit of water in a circle around each mound and then top with the other sheet.
Now you will have a nice little glue to hold the two layers of dough together. Gently press the top sheet down and create a seal around the filling trying to press out all air. Then use a knife to cut out your preferred shape or use a ravioli cutter to create your desired shape. When using the knife, I tend to get a fork to crimp all of the ends to make sure that the lobster ravioli is well sealed. Â
Looking for other lobster recipes?
Lobster Ravioli with Brown Butter
Equipment
- Pasta roller
- Knife
- Mixing Bowl
- Saucepan
- Sauté pan
- Spider skimmer
Ingredients
- 1 ½ pounds lobster meat tails and claw chopped
- ½ pound fresh pasta dough
- 1 pint cherry tomatoes
- â…“ cup parsley chopped
- ¼ cup butter unsalted, melted
- ¼ cup shallots chopped
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 1 tablespoon garlic minced
- 1 tablespoon jalapeno chopped optional
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Flour for dusting
Instructions
Cooking the lobster (skip this step if using previously cooked lobster)
- Bring a saucepan with water to a boil and add the lobster and cook for 5 minutes or until done. Remove from the heat and allow to cool. Then remove the meat from the shells.
Making the filling
- In a sauté pan heat 2 tablespoons of butter over medium heat. Cook until the butter has started to brown. Add the shallots and garlic and cook for 30 seconds and remove from the heat. Allow to cool
- In a bowl add ¼ cups parsley, lobster, the brown better mixture, salt and pepper. Mix until combined and set aside.
Rolling the pasta
- Cut the fresh pasta into 4 pieces and dust in flour. Using the pasta roller start on the widest setting and roll the dough through. Fold into thirds and roll it through the machine again. Reduce the number on the side by one and roll the dough through again.
- Repeat this process by rolling the dough through the machine and reducing the setting by one each time until you get to the thinnest setting.
Filling the ravioli
- Once you have two sheets of dough place one sheet of dough on a lightly floured surface and place a tablespoon of the filling in the of the dough. Add another tablespoon of filling about an inch away from the previous tablespoon.
- Repeat all the way down the length of the sheet of pasta.
- Place the second sheet of pasta on top and press down around the mound to seal. Then use a knife to cut out the ravioli shapes. Use a fork to crimp the ends if desired.
- Repeat with the remaining dough and filling.
Cooking the ravioli
- Bring a saucepan of water to a boil. Add the half of the ravioli and cook for 5 minutes or until the pasta is al dente.
- Use a spider skimmer to remove the ravioli and place into a bowl. Add the remaining ravioli and repeat.
- In a pan heat the remaining butter and cook until browned. Remove from the heat and add the capers, lemon juice, lemon zest and tomatoes. Pour over the ravioli.
Notes
If you aren’t going to make all of them freeze the ravioli before you cook them.
Nutrition
