Lobster Ravioli Recipe

Lobster Ravioli

Ingredients for 4 servings Lobster Ravioli:

  • 1 lb cooked Maine lobster
  • 4 oz cooked snow crab meat
  • 2 oz unsalted butter
  • 1 clove chopped garlic
  • 1 tbs chopped shallots
  • 4 oz ricotta cheese
  • 1 egg
  • 2 oz cognac
  • Salt and pepper
  • 1 tbs chopped chives
  • Favorite Pasta Dough
  • 1 slightly beaten egg white
  • Cream Sauce:
  • 2 oz butter
  • 6 oz peeled and shrimp
  • 1 tbs chopped shallots
  • 1 clove chopped garlic
  • 2 oz cognac
  • 2 cups tomato sauce
  • 2 cups heavy cream
  • Freshly grated Romano Cheese

For the Lobster Ravioli:

In a saute pan, melt butter. Add garlic and shallots, saute until golden brown. Add crab meat, Maine Lobster , chives and saute a few minutes. Add cognac and reduce for 2 minutes. Remove from heat and cool to room temperature.
In a large bowl, combine lobster mixture and ricotta cheese, mix well without breaking up lobster meat. Salt and pepper to taste.
Now it’s time to make the Ravioli. Roll out your
homemade pasta


Lay out a pasta sheet and place filling a few inches apart. A nice table spoon should do or more if you choose. Dampen the dough around the filling with beaten egg whites. Lay another pasta sheet over the top. Carefully seal dough together without pushing out the filling but getting the air out. With a ravioli cutter, cut ravioli and place on a lightly floured sheet pan. Cook 7-9 minutes or till al-dente.

For the sauce:

Sauté garlic and shallots a few minutes and add shrimp. Sauté another 2 to 3 minutes. Don’t overcook. Shrimp will get tough. Pull pan off burner and add cognac. It will flame. Put back on burner to cook off alcohol. When flame goes out, add tomato sauce and heavy cream, salt to taste. Cook till sauce becomes creamy. Add cooked lobster ravioli to sauce and heat a minute or two. Sprinkle with freshly grated Romano Cheese.

The following kitchen tools were used in the creation of this recipe.

Pasta rollers




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