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Close-up of creamy Lobster Ravioli In Cream Sauce, showcasing the rich texture and appetizing presentation.

Lobster Ravioli in Cream Sauce Ultimate

Indulge in the rich and decadent flavors of homemade lobster ravioli, nestled in a delicate pasta and enveloped in a velvety cream sauce. This recipe provides a step-by-step guide to creating a restaurant-quality meal that will impress, offering variations and tips to customize your dish.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh lobster meat, cooked and chopped
  • 1/2 cup ricotta cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Medium bowl
  • Clean, dry surface
  • Small bowl for beaten egg
  • Fork
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Large skillet or saucepan
  • Large pot
  • Slotted spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, gently combine the cooked lobster meat, ricotta cheese, Parmesan cheese, lemon zest, chives, salt, and pepper. Be careful not to overmix.
  2. Lay out a clean, dry surface and have a small bowl of beaten egg ready.
  3. Place a wonton wrapper on your work surface. Brush the edges lightly with the beaten egg. Place about 1 tablespoon of the lobster filling in the center of the wrapper.
  4. Place another wonton wrapper on top of the filling. Gently press down around the filling to seal, making sure to remove any air pockets. Use a fork to crimp the edges for a decorative and secure seal.
  5. Repeat steps until all the filling is used.
  6. Place the assembled ravioli on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
  7. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  8. Pour in the white wine and bring to a simmer. Let it cook for about 2-3 minutes.
  9. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the sauce has thickened slightly.
  10. Stir in the Parmesan cheese, lemon juice, and red pepper flakes (if using). Season with salt and black pepper to taste. Keep the sauce warm over low heat.
  11. Bring a large pot of salted water to a boil.
  12. Gently drop the ravioli into the boiling water. Cook for about 3-5 minutes, or until they float to the surface and are tender. Cook in batches if necessary.
  13. Carefully remove the ravioli with a slotted spoon and gently drain any excess water.
  14. Gently toss the cooked ravioli with the cream sauce.
  15. Garnish with fresh chopped parsley.
  16. Serve immediately and enjoy your homemade Lobster Ravioli In Cream Sauce!

Notes

If the ravioli breaks apart, make sure they are well-sealed and chilled. If the sauce is not thickening, increase heat slightly and simmer, stirring frequently. Lobster can be substituted with cooked shrimp or crab meat. Sautéed spinach or asparagus can be added to the cream sauce. Uncooked ravioli can be stored in the refrigerator for up to 24 hours or frozen. Cream sauce can be refrigerated for up to 3 days.