How to Make Delicious Lobster Ravioli Sauce From Scratch

Lobster ravioli is an elegant and delicious pasta dish that is perfect for special occasions. The tender pasta pockets are filled with chunks of lobster meat and usually served with a creamy velvety sauce. While you can certainly buy high-quality lobster ravioli from stores, making your own lobster ravioli and sauce from scratch takes it to the next level.

In this article, I’ll provide a step-by-step guide on how to make lobster ravioli sauce so you can truly wow your dinner guests. We’ll cover how to make the sauce, how to stuff and seal the ravioli, and how to cook it to perfection. Let’s get started!

Ingredients You’ll Need

Here are the main ingredients you’ll need to make lobster ravioli and sauce from scratch:

For the Ravioli

• All-purpose flour
• Eggs
• Lobster meat
• Butter
• Olive oil
• Salt
• Ground black pepper

For the Sauce

• Heavy cream
• Butter
• Parmesan cheese
• Lemon juice and zest
• Shallots or onions
• White wine
• Fresh herbs like parsley or chives
• Salt and pepper

You’ll also need basic supplies like a rolling pin pasta machine ravioli mold or cookie cutters, and a large pot. Now let’s get into the step-by-step process!

Make the Lobster Filling

First, you’ll need to prepare the chunky lobster filling that will go inside the ravioli. Here’s how:

1. Remove lobster meat from the shells. Save any juices or roe for extra flavor.

2. Roughly chop the lobster meat into bite-sized chunks.

3. In a pan, melt 2-3 tablespoons of butter over medium heat.

4. Add the lobster meat and any reserved juices/roe. Cook for 1-2 minutes just until heated through.

5. Remove from heat and add a pinch of salt, pepper, and a squeeze of lemon juice.

6. Let the mixture cool completely before using as ravioli filling.

Make the Pasta Dough

While the filling cools, you can make the pasta dough:

1. Mix together 1 cup all-purpose flour and 1 egg on a clean surface.

2. Knead the dough for 5-7 minutes until smooth, adding flour as needed.

3. Cover dough and let rest for 30 minutes before rolling out.

4. Cut dough into 4 equal pieces. Work with 1 piece at a time, keeping the rest covered.

5. Flatten the dough piece and run through a pasta machine starting at the widest setting.

6. Keep running it through at thinner settings until you reach the desired thinness.

Fill and Seal the Ravioli

1. Lay out a sheet of dough on a lightly floured surface. Place small dollops of the lobster filling evenly down the center.

2. Use a brush to lightly moisten the dough around each filling mound.

3. Lay another sheet of dough directly on top.

4. Use a ravioli mold or cookie cutter to cut out uniform shapes around each mound.

5. Press down firmly around each mound to seal the dough together.

6. Crimp the edges with a fork for extra sealing power.

7. Place the filled ravioli on a parchment-lined baking sheet while you repeat with the rest.

Make the Lobster Sauce

As the ravioli is resting, you can start on the creamy sauce:

1. Melt butter in a pan over medium heat. Add minced shallots or onions and cook for 1 minute.

2. Pour in 1/2 cup of white wine. Simmer for 2-3 minutes.

3. Add 1 cup of heavy cream and simmer for 5 minutes until slightly thickened.

4. Take pan off heat and stir in 1/4 cup grated Parmesan cheese and lemon zest.

5. Season with salt, pepper, and a squeeze of lemon juice.

6. Keep warm over very low heat while you cook the ravioli.

Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Gently add the ravioli and cook for 3-4 minutes until they float to the top.

3. Remove ravioli with a slotted spoon and add directly to the pan of sauce.

4. Gently toss to coat the ravioli, adding pasta water if needed to thin.

5. Serve warm with extra Parmesan cheese, lemon wedges, and chopped parsley.

Frequently Asked Questions About Making Lobster Ravioli

Here are answers to some common questions about making lobster ravioli and sauce from scratch:

What type of flour should I use?

We recommend all-purpose flour. Bread flour and “00” flour also work well but all-purpose has enough gluten to make the pasta tender but still hold its shape during cooking.

How thin should I roll the pasta dough?

For ravioli, you want the dough to be thin but not see-through. Usually the next-to-last setting on a pasta machine does the trick. Thinner pasta cooks faster so keep that in mind.

How do I know when the sauce is done?

You want the sauce to coat the back of a spoon and have a silky, creamy texture. Simmering for 5 minutes after adding cream reduces it just enough. Don’t let it boil or the sauce can curdle or separate.

Can I make the ravioli ahead of time?

Absolutely! Assemble the raw ravioli on a baking sheet lined with parchment paper, making sure they don’t touch. Cover tightly and refrigerate up to 2 days before cooking. You can also freeze uncooked ravioli on the sheets, then transfer to a resealable bag once hard.

How do I reheat leftover ravioli?

Gently reheat leftover lobster ravioli and sauce together in a pan with a splash of cream or pasta water to moisten. You can also reheat in the microwave. Just be careful not to overcook the delicate pasta.

Alternative Sauce Ideas for Lobster Ravioli

While a creamy lemon sauce is my personal favorite with lobster ravioli, there are lots of delicious sauce options to consider:

• Brown butter sage sauce – For an easy sauce, melt butter until browned, then add fresh sage leaves. Toss the hot ravioli in the nutty brown butter.

• Vodka sauce – Saute shallots in olive oil, then add vodka and tomato puree. Simmer until thickened and toss with ravioli.

• Pesto – For a fresh and herbaceous sauce, blend basil, pine nuts, garlic, Parmesan, and olive oil into a bright green pesto.

• Tomato cream sauce – Saute garlic in olive oil, then add canned diced tomatoes. Simmer until broken down, then stir in cream or creme fraiche.

• Alfredo – A classic! Make an easy stovetop Alfredo with butter, heavy cream, and Parmesan. Toss with pasta.

• Rosé sauce – For something unique, simmer dry rosé wine until reduced by half, then whisk in cream.

I suggest tasting a spoonful of the filling first to determine what sauce flavors will pair best. The possibilities are endless!

Tips for Making Perfect Lobster Ravioli

Here are my best tips for ensuring your homemade lobster ravioli comes out flawlessly every time:

• Make sure your pasta dough is kneaded thoroughly so it’s smooth and elastic. Resting it also allows the glutens to relax.

• Dust your work surface very lightly with flour so the dough doesn’t stick. Too much will dry it out.

• Roll the dough as thin as you can without tearing it and cut into uniform shapes. This ensures even cooking.

• Don’t overstuff the ravioli or they can burst open during cooking. Use a teaspoon or less filling per ravioli.

• Seal the edges very well by pressing firmly with a fork. Stray fillings will come out otherwise.

• Cook in rapidly boiling water and don’t overcrowd the pot. Give them space to move around.

• Cook just until the pasta floats to the top, no longer. It will continue cooking in the sauce.