Lobster Ravioli with Creamy Lemon Butter Sauce

If you’re craving a restaurant-quality seafood pasta that’s delicate, luxurious, and bursting with bright flavors, this Lobster Ravioli with Creamy Lemon Butter Sauce is the perfect dish. Tender homemade pasta encases a rich lobster and ricotta filling, then gets tossed in a silky lemon butter sauce that’s balanced and elegant. It’s ideal for special occasions, date nights, or any time you want to impress without leaving home.

Why You’ll Love This Recipe

• Fresh, tender pasta with a perfectly balanced lobster filling
• Silky lemon butter sauce that complements rather than overpowers
• Skill-building yet achievable—hand-rolled or machine pasta works
• Luxurious enough for dinner parties, approachable for home cooks
• Customizable with other seafood, cheeses, or herbs

Ingredients

Fresh Pasta Dough

• ’00’ flour (2 cups, plus more for dusting): Fine grind gives silky texture and strong structure
• Eggs (3 large, room temperature): Hydrate flour to form elastic dough
• Olive oil (1 tbsp): Adds flexibility to dough
• Kosher salt (½ tsp): Seasoning for flavor balance
• Water (1–2 tbsp if needed): Adjusts dough consistency

Lobster Filling

• Cooked lobster meat (8 oz, chopped): Sweet, tender seafood star
• Ricotta (4 oz, whole milk): Creamy binder that doesn’t overpower lobster
• Parmesan, grated (¼ cup): Adds umami and emulsifying power
• Egg yolk (1): Binds filling for structure
• Breadcrumbs (2 tbsp): Absorb excess moisture to prevent soggy filling
• Parsley, chopped (1 tbsp): Fresh, herbal brightness
• Lemon zest (1 tsp): Aromatic, uplifting flavor
• Nutmeg, freshly grated (¼ tsp): Subtle sweetness enhancer
• White pepper (¼ tsp) & kosher salt (½ tsp): Essential seasoning

Lemon Butter Sauce

• Unsalted butter (½ cup, cubed): Base for rich, silky sauce
• Dry white wine (¼ cup): Reduces and emulsifies butter
• Lemon juice, fresh (3 tbsp) & zest (1 tsp): Bright, acidic lift
• Heavy cream (2 tbsp): Stabilizes emulsion and enriches
• Chives, chopped (2 tbsp): Fresh garnish
• Salt & white pepper: To taste

For Serving

• Parmesan, grated (¼ cup): Extra savory garnish
• Lemon wedges (1): For fresh finishing touch
• Microgreens or arugula (¼ cup): Adds color and freshness
• Kosher salt: For pasta water

How to Make Lobster Ravioli with Creamy Lemon Butter Sauce

Make the Pasta Dough

Mound flour on a work surface and create a well. Add eggs, olive oil, and salt into the center. Gradually incorporate flour with a fork until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature. Tip: Proper hydration and resting prevents tearing when rolling thin.

Prepare the Filling

Chop lobster into ¼-inch pieces. Combine lobster, ricotta, Parmesan, egg yolk, breadcrumbs, parsley, lemon zest, nutmeg, white pepper, and salt. Mix gently and chill 15 minutes. Tip: Chilling firms filling for easier portioning and prevents leakage.

Roll and Fill the Ravioli

Divide dough into 4 pieces. Roll each piece thin (setting 6–7 on a pasta machine, or by hand until just translucent). Place teaspoon-sized mounds of filling 2 inches apart on one sheet. Brush around filling with water and cover with a second sheet. Press outward to remove air and seal. Cut ravioli with a cutter or sharp knife. Tip: Keep unused dough covered with a damp towel to prevent drying.

Make the Lemon Butter Sauce

Melt butter over medium heat, add wine, and simmer until reduced by half (2–3 minutes). Stir in lemon juice and zest, then reduce heat to low and whisk in cream. Season with salt and white pepper. Keep warm off heat. Tip: Add cream last to maintain stable emulsion.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook ravioli in batches 3–4 minutes until they float and pasta is tender. Remove with a slotted spoon.

Serve

Plate ravioli, spoon warm sauce over, and garnish with chives, Parmesan, microgreens, and lemon wedges. Serve immediately.

Tips for Success

• Dough should be smooth, elastic, and slightly firm; adjust flour or water as needed
• Seal ravioli carefully to remove air and prevent bursting
• Use lightly cooked lobster for optimal texture
• Cook in batches to prevent sticking

Equipment Needed

• Pasta machine or rolling pin
• Large pot for boiling pasta
• Saucepan for lemon butter sauce
• Slotted spoon
• Knife or ravioli cutter

Recipe Variations

• Other Seafood: Substitute crab, shrimp, or scallops for lobster
• Cheese Swap: Mascarpone or goat cheese instead of ricotta
• Herb Alternatives: Tarragon, basil, or dill for different flavor notes
• Time Saver: Use high-quality store-bought fresh pasta sheets or wonton wrappers

Serving Suggestions

Pair with crisp white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Serve alongside arugula salad, roasted asparagus, or garlic bread for a complete meal.

FAQs

Can I use store-bought pasta sheets?
Yes, fresh refrigerated sheets work; avoid dried pasta. Moisten edges generously to seal.

How do I know when ravioli are cooked?
They float after 2–3 minutes; cook 1 minute longer to ensure filling is hot.

Can I freeze ravioli?
Freeze uncooked ravioli in a single layer, then transfer to airtight containers for up to 3 months. Cook from frozen, adding 1–2 minutes.

What if the sauce breaks?
Remove from heat, whisk in 1 tbsp cold butter, or pulse briefly in a blender.

Can I use imitation lobster?
Yes, but flavor and texture differ; adjust breadcrumbs to compensate for excess moisture.

Final Thoughts

This Lobster Ravioli with Creamy Lemon Butter Sauce proves that homemade pasta can be both elegant and approachable. From silky fresh pasta to rich lobster filling and glossy lemon butter sauce, each bite delivers luxurious flavors and textures. Perfect for a special dinner or a culinary challenge, it’s a recipe that delights every sense.

Print