Lobster Ravioli Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team Published: September 13, 2021 Modified: September 14, 2021
Lobster Ravioli Recipe

This lobster ravioli recipe is an extravagant dish for someone who’s willing to go the extra mile in home cooking. Everything in this recipe is made from scratch, including the pasta dough. Hence, make sure to leave plenty of time to prepare your ingredients and cook. If you’re feeling extra adventurous, turn this seafood ravioli dish into a fully loaded surf and turf meal and make our loaded beef lasagna

What’s in Our Lobster Ravioli Sauce?

The sauce for this ravioli takes some time to make due to the many steps involved. However, the end result is an amazingly unique sauce that is the life of the dish itself and the best sauce for lobster ravioli. A lobster stock reduction is made with water, lobster shells, aromatic vegetables, and herbs that have been reduced to half its amount. This gives it a very concentrated shellfish flavor. 

We add a cup of this divine stock into an emulsion, which is the mixture of two different liquids such as stock and butter. Garlic, along with other fragrant ingredients is sauteed with saffron in butter first. Then, you’ll be adding the stock reduction. After, you’ll be blending the mixture. This makes up the flavorful sauce for this intricate dish. 

Tips on Making Our Lobster Ravioli Recipe

Handmade pasta can’t be beaten, and ravioli with an elaborate lobster filling is one of our prized recipes. It might seem intimidating to you but with our easy-to-follow instructions, you won’t have any problem making this dish. Meanwhile, here are some must-save tips on making your homemade lobster ravioli:

  • We recommend that you practice making your pasta at least once before serving them at a party. Making ravioli doesn’t require a lot of work and it’s not very difficult to make either, but you will need to take some time to practice mastering the art of pasta dough making.
  • Use Italian 00 Flour for the pasta dough. In order to make the best version of this dish, it’s important to make the pasta as thin as possible, and the secret to this one is using 00 flour. Many cooks also use semolina flour because it’s more sturdy, more flavorful and easier to handle. However, because it has more taste than 00 flour, the filling’s flavors may diminish.
  • Over-season the filling slightly. When you’re making the filling, you should always season it slightly more than your taste buds would normally desire. Once the pasta is added, your filling flavors will get weaker. By not doing this step, your whole dish may taste under-seasoned.
  • Steep saffron threads in warm water, stock, or white wine for half an hour before using it because this will enhance the colors and flavors of your lobster ravioli sauce.

How to Make Lobster Ravioli

Making homemade pasta is fun, fulfilling, and much tastier with our lobster ravioli recipe. It’s made with the finest ingredients such as lobster, saffron, and a spinach dough for an exquisite and mouth watering burst of flavors.

Prep: 1 hr 30 mins
Cook: 1 hr 21 mins
Total: 2 hrs 51 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • lb lobsters, (2 pieces)

For Browned Lobster Stock Reduction:

  • 2 lobsters, bodies and shells
  • 2 tbsp vegetable oil
  • ½ tomato, chopped
  • 1 tbsp tomato paste
  • ½ cup brandy
  • 1 yellow onion, small, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 1 leek, cleaned and sliced
  • 1 celery stalk, cleaned and sliced
  • 1 green onion, cleaned and sliced
  • 2 branches basil
  • 2 sprigs thyme
  • ¼ vanilla bean , cleaned and scraped

For Saffron Emulsion:

  • 1 parsnip, medium
  • ½ tbsp olive oil, extra virgin
  • 1 tbsp unsalted butter
  • ½ clove garlic, peeled and crushed
  • 1 shallot, small, peeled and sliced
  • ½ leek, with the roots and greens removed, cleaned, and washed
  • 1 sprig thyme
  • 2 bay leaves
  • ½ tbsp black peppercorns
  • ½ tbsp saffron threads
  • ¼ cup white wine
  • 1 cup stock, fish, shellfish, or vegetable
  • salt , to taste
  • ground white pepper, to taste
  • 4 tbsp unsalted butter

For Spinach Ravioli Dough:

  • ½ lb flour, Italian 00
  • 2 large eggs
  • 1 oz spinach , pureed
  • ¼ tsp extra virgin olive oil
  • salt , to taste
  • ground white pepper, to taste

For Ravioli Seasoning:

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil, extra virgin
  • 1 shallot, peeled and minced
  • 1 garlic clove, peeled and minced
  • 1 celery stalk, peeled and minced
  • ¼ tsp thyme, chopped
  • ¼ tsp tarragon, chopped
  • salt , to taste
  • ground black pepper, to taste
  • tomalley, reserved
  • lobster tails, reserved, chopped
  • ¼ cup Cognac, or Armagnac
  • 2 tbsp stock, reduced lobster stock
  • ¼ cup brioche, diced into small pieces
  • 1 egg yolk, whisked
  • 1 tbsp pumpkin seed oil, toasted
  • 4 sprigs chervil

Instructions

  1. To prepare the lobster, Bring an adequate amount of water to a boil in a large pot and add the lobsters. After some time, turn off the heat and let them steep for 2 minutes.

  2. Remove the lobsters and separate the tails and claws. Afterward, return the claws to the water and steep them for 7 more minutes.

  3. Remove the claws and allow them to cool for 5 minutes. Next, remove the claws and tails from the shells then cut the tails in half and reserve. 

  4. Reserve the shells for your browned lobster stock as well as the tomalley for the ravioli filling.

Browned Lobster Stock Reduction:

  1. Preheat a large roasting pan in an oven heated to 450 degrees Fahrenheit.

  2. While the pan heats up, clean and chop the lobster bodies with a cleaver.

  3. Add half of the oil to the roasting pan as well as the lobster bodies. Then return the pan to the oven and roast the lobster bodies for 10 minutes. Turn them over occasionally until they start to caramelize.

  4. Add the chopped tomato and deglaze the pan. Then return the pan to the oven once more, stirring every 5 minutes until the tomatoes start to caramelize. 

  5. Add the tomato paste and caramelize them for 5 minutes. Afterward, remove the roasting pan from the oven and deglaze it with brandy. Be cautious as brandy is flammable.

  6. In a separate stockpot, slowly sweat all the other ingredients in the remaining oil. After that, add the roasted lobster bodies and cover them in water. 

  7. Bring the dish to a simmer and skim it well. Do this for no longer than 30 minutes with the bodies (any longer and the stock will turn bitter). 

  8. Remove the dish and strain it through a chinois. Then return it to heat and reduce the mixture until a syrupy consistency is attained. Season afterward and set aside (you may add cream or butter if you wish).

Saffron Emulsion:

  1. Rub the parsnip with oil and roast it in the oven until it's done. Allow it to partially cool and rub it to remove the skin. Chop and set aside afterward.

  2. In a medium saucepan, cover and sweat the garlic, shallots, ginger, and leek in butter. Next, make a sachet from the thyme, bay leaf, coriander, and peppercorns.

  3. Add the sachet, parsnips, saffron, and white wine to the saucepan, then cover it and simmer its contents for 5 minutes. Afterward, add the stock and simmer for another 10 minutes. 

  4. Remove the pan from heat and transfer the sachet to a blender. Purée it completely and strain it using a fine sieve.

  5. Return the pan to heat, adjust the seasonings, and add butter. Froth the pan's contents using a hand blender until the butter is emulsified and very foamy.

Spinach Ravioli Dough:

  1. Place the semolina flour in the bowl of an electric mixer. Make a well and add the whisked eggs, spinach puree, oil, and seasoning. 

  2. Attach the paddle and mix until a dough is formed. Continue mixing for at least 4 minutes in order to develop the gluten. 

  3. Make sure that the dough is lightly soft, elastic, and is nothing more than faintly damp to the touch. If the dough is wet, continue mixing and add the all-purpose flour. Do this until its texture has improved. 

  4. Remove the dough from the bowl then wrap it in plastic. Afterward, store it in the refrigerator to rest for at least 1 hour.

  5. Remove the dough from the refrigerator. Using a pasta machine, roll out the pieces of dough until they become very thin. Dust them with the all-purpose flour as much as possible to ensure it doesn’t stick to the machine.

  6. Lay the sheets out on a cutting board and using a large circular cutter, cut out 8 large disks (approximately 3-inches) to make the ravioli. As a tip, cut 4 of the disks 1 size bigger than the others so they can act as tops that need to be stretched down around the filling during assembly.

  7. Lastly, lay the disks on parchment paper and refrigerate.

Ravioli Seasoning:

  1. Melt the butter with the oil in a small saucepot. Then add, season, and sweat the shallot, garlic, celery, and herbs.

  2. Add the tomalley and lobster and flame the mixture with cognac. After that, add and reduce the lobster stock. Stir it in brioche, adjust the seasoning, then remove it from heat and cool.

  3. Lay out the smaller 4 ravioli pasta disks. Divide the filling into 4 even parts and roll them into balls. 

  4. Place the balls in the middle of the pasta disks and brush the circumference with egg yolk. 

  5. Place the large 4 ravioli disks over the filling and stretch them down around the filling, Use a fork to press the circumferences of the disks together and seal the ravioli.

  6. Preheat a large pot of boiling salted water and gently add the ravioli. 

  7. After some time, turn down the water to a simmer and cook the ravioli for 3-4 minutes. Once you're done cooking, remove the ravioli from water, dry them, and serve.

  8. Plate the ravioli, drizzle them with lobster reduction, and spoon the saffron emulsion all around them. Lastly, garnish them with a drizzle of toasted pumpkin seed oil and chervil. Once you're done preparing your ravioli, serve them and enjoy!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Frequently Asked Questions

What kind of sauce is good on lobster ravioli?

There are so many sauces that would go well with this dish and you are certainly not limited to a saffron emulsion. Cream sauces for this dish such as tomato cream sauce or vodka cream sauce are perfect for lobster ravioli as well. You can also make a lemon garlic butter sauce, which goes perfectly with seafood. 

What should I serve with this dish?

There are so many sides you could have together with this dish such as plain Italian bread, simple roasted carrots with onions and mushrooms, and cheese polenta. The possibilities are endless and all so tasty. 

pasta-recipes

Conclusion

From the filling to the sauce, everything about this lobster ravioli recipe is delicious. It makes the perfect romantic dinner meal for that special someone. All the time and effort spent, plus the deliciousness will certainly make them feel loved. It’s also a perfect dish for any special occasion or when you want to show someone your amazing cooking skills.

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

fried ravioli recipe
Finger Foods

Fried Ravioli

Cheese-filled ravioli are turned into crispy, golden-brown beauties with this…
Total 40 mins
healthy nacho ravioli
Pasta

Nacho Ravioli

We put together this Italian-Mexican fused dish that serves ravioli…
Total 35 mins
Lobster Salad, Seafood, Seafood Salad, Recipes
Salad

Lobster Salad

Fresh and simple ingredients make this lobster salad a crave-worthy…
lobster roll recipe
Sandwich

Lobster Roll

Savor a flavorful seafood meal with this delicious lobster roll!…
Total 20 mins
Baked Ravioli Recipe
Baked

Baked Ravioli

Creamy and cheese-filled baked ravioli is made even yummier with…
Total 21 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to