Lobster Ravioli with Lemon Cream Sauce – Dinner – Recipes


Lobster Ravioli with Lemon Cream Sauce

Time to make your Valentines Day shopping list: 

Red roses
Chocolate covered

I made homemade lobster raviolis last night and my husband loved this dish.  He also loves that I started this blog because now he doesn’t have to wait until I’m hosting a dinner party to enjoy all these wonderful dishes.  Also, after I’ve taken my food photo shots he always has a beautiful place set at the table! 


Serves 4

Ravioli Dough
3 cups flour
4 large eggs, room temperature
2 teaspoon olive oil
pinch of salt
1-2 tablespoons of water

Egg wash (1 egg, lightly beaten)

In a mixing bowl using a hook attachment, add the flour and the eggs and mix. Add the olive oil, salt and water and continue mixing until a large ball has formed.  Lower speed and let knead for 4-5 minutes.  Separate into 2 balls, cover with plastic wrap and let sit for 20 minutes.  Mix egg wash and set aside.

On a floured board roll dough until thin. (If you have a pasta machine it’s much easier).  cut rolled pasta into 4 inch wide strips. 

Lobster Filling
1 pound fresh or frozen lobster tails, thawed
4 teaspoons salt, divided
1 teaspoon olive oil
1 teaspoon unsalted butter
1/2 shallot, minced
1/2 cup whole milk ricotta cheese
1 teaspoon fresh lemon juice
3 tablespoons Parmesan cheese, grated
Salt and fresh ground pepper to taste

Fill a large pot halfway with water and bring to a boil, add 2 teaspoons of salt to the water then add the lobster tails and cook until done (1 minute per ounce).  Remove the lobsters from the water and let cool. Remove shells, dice (1/4-inch) and place lobster meat in a medium bowl.

In a saute pan heat the olive oil and butter, add the shallots and cook 3-4 minutes.  Remove from heat to cool.  Once cool, add to the lobster meat then add the ricotta cheese, lemon juice, Parmesan cheese and salt and pepper to taste.

Spoon a tablespoon of filling on the pasta dough 3 inches apart, brush egg wash between filling and on edges, lay another pasta dough strip on top and using a ravioli cutter cut around filling to desired shape (square or round).

Fill a large pot with water and bring to a boil, add salt and 6-8 raviolis and cook 7-9 minutes (cooking time will depend on how thin the pasta was rolled out), continue with the remaining raviolis in batches. 

Lemon Cream Sauce
1 tablespoon olive oil
2 tablespoon unsalted butter
1 clove of garlic, finely chopped
1 small shallot, finely chopped
1/2 cup white wine 
3 lemon slices
1 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and fresh ground pepper to taste

Garnish: Fresh lemon zest, shaved Parmesan cheese.

In a saute pan heat the olive oil and butter.  Add the garlic and shallot and cook for 2-3 minutes.  Add the wine and reduce by half.  Add the lemon slices and cook for another 1-2 minutes then add the heavy cream and Parmesan cheese.  Simmer for 10-15 minutes and season with salt and pepper to taste.  pour over cooked raviolis and garnish with fresh lemon zest and shaved Parmesan cheese.

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23 Responses to Lobster Ravioli with Lemon Cream Sauce – Dinner – Recipes

  1. Pete says:

    Hello Karen,
    Tried this yesterday but substitued a few things it came out great.
    First no heavy cream.. I did milk, flour and sour cream and whisked it together. The tang from the sour cream really was nice. Next, used copped shrimp that had been in garlic and oil before i flashed it and put off to the side and when the sauce was simmering I added the shrimp. I did the same thing with a little bacon. I also added mushrooms (chopped for a little more earthly taste) No Lemons in the house either so it just used that lemon juice that comes in plastic lemon thing. Lastly i added just a little red sauce to the mix to give it sort of a lobster bisque looking sauce. Used Regiano for the parm.. only thing I cook with. Oh.. I also added a little spice we call “dry range” rub which is essentially finely ground chipotle pepper.. just a little will do ya.. it was awesome… Thanks for the receipe I will send you a photo if you want to see how it ended up.. – Pete, Twinsburg, Ohio

    • Karen says:

      Thanks for trying the recipe and it’s always great to be creative and change things up especially using ingredients that you already have.

  2. Tony J says:

    Karen, I made your ravioli and sauce exactly as you specified. It was excellent and the perfect accompanyment to the ravioli. The hint of citrus in the sauce is just right and our dinner guests were suitably impressed. I have no idea what Pete was trying to make but it’s nothing resembling the intent of your recipe – I would not change a thing! Thanks for a winner!

    (BTW, you were very civil in your reply to Pete 🙂


  3. Rachel says:

    I plan on trying your recipe this weekend. The recipe sounds delicious. However, I need to clarify one part of the lemon cream sauce recipe…what do you mean by 3 lemon slices?


    • Karen says:

      Hi Rachel,

      For the lemon slices that I add to my sauce I take a lemon and slice (1/4-inch) a few slices of lemon and cook in the sauce, remove from sauce before serving.

      Please let me know how it comes out. Thanks for checking out my blog 🙂


  4. Lorian Cashner says:

    Can’t wait to try this! It sounds dee-lish!! I love that it’s not another tomato based sauce. I get heartburn easily when I eat tomatoes, so this sounds refreshing! Thanks again for sharing!

  5. LAN says:

    Wow thanks for sharing! The sauce is amazing!! My husband and I loved it. This is
    Definitely a keeper . No modifications needed .

  6. Manuela says:

    I agree this recipe is refreshing as its not tomated based which is what I always see posted. I did modify a few things which I dont think in any way means there was anything wrong with your recipe. I had a different idea of what I was going to make before I found your recipe so I had already chopped some fresh sage herbs that I picked from the garden and thawed some wild caught shrimp to sautee in the sauce. I didn’t want to throw the herbs out and couldnt refreeze the shrimp so I added them to your recipe. It was only about 3 leaves and well wild caught shrimp is never really very much shrimp. The package my ravioli came in was where the recipe I was starting with came from but after reading it that it was really too plain which is why I went looking online and found yours. Im so glad I did cause my husband and toddler both thought the recipe was phenomenal. My 2 yr old kept saying “MMMMM mommy, delicious”. I think the citrus is the secrets. Thanks for such a unique and delicious contribution.

  7. Maureen O'Neill says:

    Thank you for sharing this recipe – it is delightful! The only modification I chose to make was adding fresh rosemary to the sauce during the final simmering stage and served the lobster ravioli (sorry … it was from Trader Joes and not homemade … tough to get fresh lobster in Buffalo in November) over aragula with side of roasted asparagus. So good!

    • Karen says:

      Hi Maureen, glad that you liked my sauce and adding the rosemary sounds great. This is what I love about cooking, taking or creating a recipe but then adding or substituting with what you have on hand or adding a favorite fresh herb like you did. Happy holidays, Karen

  8. Peter says:

    Made this tonight for dinner, it was great — I felt it wasn’t totally coming together so at the end I added a bit of ground nutmeg and it added a nice earthy tone to the sauce.

  9. Carry says:

    I made this last night for dinner with homemade lobster ravioli. My husband said he did not like lobster so I only gave him 1/2 serving. When he was done he asked for the rest plus some of mine. It was wonderful. Thank you.
    PS: If you come up with a recipe for wild mushroom ravioli and sauce, I would love to try it.

  10. Cyndi says:

    I am trying your recipe tonight for my Mother-in Law. She is 89 and very picky eater lately. I did not want a hearty alfredo sauce, and your recipe sounds just right for a pasta loving Family. Thanks for sharing.

  11. Angela says:

    This was amazing. I didn’t have any lemons so I substituted lemon infused olive oil instead. It turned out perfect. My husband doesn’t like lemon flavored anything and he said this should be added to our regular menu. Thank you so much for sharing this recipe. Angela

  12. Nikki says:

    Can these be frozen for later use, the ravioli ?

  13. Lindsay says:

    So excited to try the recipe. Just had to comment because I couldn’t resist. I love when people leave a comment to say if they liked or didn’t like the dish and they subbed almost every ingredient. Haha! Always makes me chuckle. Can’t wait to peruse the rest of your recipes!

  14. Karen says:

    I tried this and it was great. I had never made the dough from scratch before; however it was simple and good.

    Thank you;

    Karen P

  15. Connie says:

    Can this be made ahead of time? I am having a progressive meal and am trying to figure out how to prepare and then heat up later
    Any suggestions?

    • Karen says:

      I’m sorry to be responding late to this, but yes in the future you can have your sauce pre-made before the party begins and quickly reheat then pour over the raviolis.

  16. Melinda Asher says:

    I made this sauce tonight! It was delicious!

  17. Carolyn Hill says:

    This does look great! I’m going to try it today. I like a heavy cream sauce, but it doesn’t like my tummy. I think this will be a great balance between the two.

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