Chef Mitchell preparing Lobster Ravioli in Butter Sauce
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered my love for making homemade pasta during a trip to Italy. The first time I tasted Lobster Ravioli at a local trattoria, I knew I had to recreate it. After many trials and adjustments, I perfected this recipe, bringing the essence of Italy to my home kitchen. Sharing this dish with family and friends has become a cherished tradition."

With over a decade of experience in Italian cuisine, I specialize in creating authentic dinner recipes that capture the essence of Italy. My culinary journey began in a small family restaurant, where I learned the art of pasta making and traditional sauces. Today, I love sharing my passion for cooking with others.

View All Mitchell's Recipes →
Delicious Lobster Ravioli in Butter Sauce served on a plate

Why This Lobster Ravioli in Butter Sauce Recipe Works

This recipe stands out because of its exquisite combination of fresh lobster and a rich, buttery sauce. The homemade ravioli elevates the dish, making it a true delicacy. Each bite is filled with the taste of the sea, perfectly balanced with the creaminess of the butter sauce and a hint of spice.

The technique of making ravioli from scratch allows you to control the thickness and texture of the pasta, ensuring it complements the filling perfectly. This recipe not only yields delicious results but also provides an enjoyable cooking experience.

💡 Professional Tip

For the best results, ensure your filling is not too wet to prevent the ravioli from breaking apart while cooking. It's also essential to seal the edges of the ravioli well to keep the filling intact. Using a fork can help create a secure seal.

Frequently Asked Questions

Yes, you can make the ravioli ahead of time and refrigerate them for up to 24 hours before cooking. Alternatively, you can freeze the uncooked ravioli for up to 2 months. Just ensure they are separated on a baking sheet before transferring them to a freezer bag.

If you can't find lobster, shrimp or crab meat can be great substitutes. They both offer a similar texture and flavor profile. Just ensure they are cooked before mixing with the filling ingredients.

The ravioli is done cooking when they float to the surface of the boiling water, typically within 3-4 minutes. You can also taste one to ensure the pasta is tender yet firm.

Yes, you can freeze the cooked Lobster Ravioli in Butter Sauce. Allow the dish to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

This dish pairs wonderfully with a light green salad dressed in a vinaigrette and a glass of white wine, such as Pinot Grigio. Garlic bread or a side of steamed vegetables also complement the flavors beautifully.

Leftover Lobster Ravioli in Butter Sauce can be stored in the refrigerator for up to 3 days. Ensure it is kept in an airtight container to maintain freshness.

Absolutely! You can prepare the ravioli and the sauce ahead of time. Store them separately in the refrigerator and combine them just before serving for optimal freshness.

The best way to reheat Lobster Ravioli in Butter Sauce is gently on the stove over low heat. Add a splash of water or additional butter to prevent drying out. Stir occasionally until heated through.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: The lobster ravioli can turn out dry if the pasta is overcooked or the filling is not moist enough.

Solution: To fix this, ensure you don’t overcook the ravioli. Adding a bit more cream or butter to the sauce can also help moisten the dish.

✅

Not Crispy Enough

Problem: The ravioli may not have the desired texture if they are boiled for too long.

Solution: To achieve a crispy texture, you can briefly pan-fry the cooked ravioli in a bit of butter before serving.

✅

Overcooked

Problem: Overcooking can lead to mushy ravioli that falls apart.

Prevention: Keep a close eye on the cooking time. Once the ravioli float, remove them promptly from the water to prevent overcooking.

✅

Undercooked Center

Problem: If the center of the ravioli is still hard or doughy, it means they were not cooked long enough.

Recovery: You can return the ravioli to the boiling water for an extra minute or two if you find them undercooked.

✅

Burnt Exterior

Problem: Burning can occur if the butter sauce is cooked on too high a heat.

Prevention: Always cook the sauce on medium heat, and stir frequently to avoid burning.

✅

Flavor Balance

Too Sweet: If the dish turns out too sweet, adding a splash of lemon juice can help balance the flavors.

Too Salty: If it is too salty, consider adding a bit of sugar or cream to balance the saltiness.

Bland: For bland flavors, enhance with additional garlic, herbs, or a sprinkle of Parmesan cheese.

Fresh ingredients for Lobster Ravioli in Butter Sauce

Essential Ingredients for Lobster Ravioli in Butter Sauce

The key ingredients include fresh lobster meat, which brings a sweet, briny flavor, and high-quality butter that enhances the richness of the sauce. Fresh parsley and lemon juice add brightness, while ricotta and Parmesan provide creaminess and depth.

Using quality ingredients will make a noticeable difference. Fresh lobster is critical for the best flavor, and using fresh herbs can elevate the dish significantly. Avoiding processed cheeses will also contribute to a creamier, more luscious sauce.

Essential Ingredient Notes

  • Lobster: Choose live lobsters or freshly cooked lobster meat for the best flavor. If using frozen lobster, ensure it is completely thawed and drained before use.
  • Butter: Use high-quality unsalted butter for the sauce to control the salt level. This helps in creating a rich and velvety sauce without overpowering the other flavors.
  • Flour: Opt for all-purpose flour for the pasta dough, but you can also use '00' flour for an even silkier texture. Ensure it's fresh for the best results.
Cooking process for Lobster Ravioli in Butter Sauce

Step-by-Step Cooking Process

Cooking Lobster Ravioli in Butter Sauce involves several steps but each one is straightforward. From making the pasta dough to preparing the filling and then cooking everything together, the process is rewarding. Don’t rush; take your time to enjoy it.

To achieve perfect results, ensure each step is followed precisely. The timing is crucial, especially when cooking the ravioli. Paying attention to details will elevate your dish from good to exceptional.

Key Technique for Perfect Lobster Ravioli in Butter Sauce

The key to perfect Lobster Ravioli is in the pasta-making technique. Rolling the dough thin enough allows for the perfect cook and mouthfeel. Additionally, sealing the ravioli properly ensures they hold the filling during cooking, delivering a delightful burst of flavor with each bite.

Lobster Ravioli in Butter Sauce

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 2 cloves garlic
    Minced
  • 1/2 cup heavy cream
    Fresh
  • 1/4 tsp red pepper flakes
    Optional for spice
  • Salt and pepper
    To taste

For the Sauce

  • 2 cups all-purpose flour
    For the pasta
  • 3 large eggs
    For the dough
  • 1 lb cooked lobster meat
    Chopped
  • 1/2 cup ricotta cheese
    For the filling
  • 1/4 cup grated Parmesan cheese
    For the filling
  • 1/4 cup fresh parsley
    Chopped
  • 1 tbsp lemon juice
    For flavor
  • Salt and pepper
    To taste

Instructions

  1. Make the Pasta Dough

    In a mixing bowl, combine flour and eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. Prepare the Filling

    In a separate bowl, mix together the lobster meat, ricotta, Parmesan, parsley, lemon juice, salt, and pepper. Set aside.

  3. Roll Out the Dough

    Divide the dough into quarters. Roll each piece thinly, either by hand or with a pasta machine, ensuring it is thin enough to see your fingers through.

  4. Fill the Ravioli

    Place small mounds of filling onto one sheet of pasta, leaving space between each. Drape another sheet over the top and seal by pressing out air and crimping the edges.

  5. Cook the Ravioli

    Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float. Remove and drain.

  6. Make the Butter Sauce

    In a skillet, melt the butter over medium heat. Add garlic and sauté until fragrant. Stir in heavy cream, red pepper flakes, salt, and pepper.

  7. Combine and Serve

    Add the cooked ravioli to the butter sauce and gently toss to coat. Serve garnished with fresh basil and lemon zest.

  8. Enjoy

    Serve immediately and enjoy your delicious Lobster Ravioli in Butter Sauce!

Recipe Notes & Tips

Storage Tips

To store Lobster Ravioli in Butter Sauce, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the ravioli separately from the sauce.

Serving Suggestions

Serve Lobster Ravioli in Butter Sauce hot, garnished with fresh herbs like basil or parsley and a sprinkle of lemon zest. Pair it with a light salad and a glass of white wine for a complete meal.

Recipe Variations

For a twist on this recipe, try adding different herbs or spices to the filling, such as dill or tarragon. You can also substitute the lobster with shrimp or crab meat for a different seafood option.