Homemade Lobster Ravioli

Homemade Lobster Ravioli

Nothing is better than making your own pasta. In this blog, you are going to learn the steps in making your very own Ravioli. Now there are three things to think about when making your own Ravioli, homemade vs. store bought pasta, the filling and the sauce. First, homemade vs. store bought pasta is very different in taste, texture and cook time. Homemade pasta contains a different nutrient content, but some ingredients may vary. One drawback from making homemade pasta is, the pasta does not last as long when compared to the store bought pasta but, it seems to be more fresh and softer than the store bought. When preparing the filling for the ravioli, basically it boils down to your preference, whether it is cheese, vegetables, meat, seafood or a combination of any two or three mentioned. The sauce to compliment the ravioli is also a preference which could be tomato based or white based. Whatever floats your boat is fine but, I chose to compliment this dish with a béchamel sauce.

This blog is going to show you how to make fresh Homemade Lobster Ravioli. The only thing you might need to shop for is the lobster. The majority of your ingredients can probably be found in your refrigerator or pantry. If you buy fresh lobster, just cut the lobster down the back, pop it on a baking sheet and place in the oven for 10-15 minutes. Then drizzle garlic butter all over the top. Yes!!!!! I tossed one big chunk in my mouth after it was cooked after topping it with cocktail sauce. Oh, my goodness, so good!!! When preparing it for the Ravioli, use two cooked lobster tails and cut it into small chunks. Don’t cut lobster pieces too big as you need it to fit nicely when shaping the dough to prevent it from being bulgy. So let’s get going to prepare and make our very own Homemade Lobster Ravioli. So quick and easy!

Stainless Steel Scraper – used to cut dough
KitchenAid Mixer with Pasta Roller Attachment – rolling out the pasta dough into sheets
Basting Brush – to be used with water- to moisten the ends of the shaped ravioli to have all sides stick to one another
Ravioli Square Stamp – to cut dough into ravioli shape
Stock Pot – for boiling water and place ravioli to cook
Skillet – for making the sauce

Ingredients: pasta dough ingredients, lobster tails, ricotta cheese, sage, onion and garlic powder, salt, lemon juice, water, broth, butter, shallot, white wine, heavy cream, parmesan cheese and parsley

Step One – Make pasta. Follow my Homemade Pasta Recipe and set the dough aside while preparing the filling for the Ravioli.

Once the pasta dough is made, wrap in plastic wrap and set aside while you start Step Two.

Step Two – Make the filling. Mix together ricotta cheese, seasonings, lemon juice and lobster.

Step Three – Flatten and cut the dough in half. Using a rolling pin or stand mixer with pasta roller attachment, roll out ½ of the dough to ⅛ inch thick. Try to make the dough as thin as possible without tearing, this will ensure that your pasta is not too thick once boiled. Repeat the same process with the other half of the dough. There should be two sheets of dough of equal length and width. If the dough is too long, cut in half and trim the edges with a stainless steel scraper.

Step Four – Remove the filling mixture from the refrigerator. Eyeball one inch from the edges and one inch apart, place a tablespoon of the mixture on the upper edge, one inch apart, going down to the end of the dough. Repeat the same process on the lower edge. Place the other half of the dough covering the top of the mixture.

Step Five – Using either a ravioli cutter, ravioli pasta wheel or pizza wheel and fork, cut out the shape of the ravioli. If there is extra dough, repeat step three and four with the remaining dough. Using a basting brush, brush ends of the dough with water. Set this aside.

Step Six – Boil 2 quarts of water with 1 teaspoon of salt in preparation for the ravioli. Add shaped ravioli to the boiling water for 5 – 7 minutes.

Step Seven – Prepare sauce for the ravioli. Marinara sauce works great with this recipe as well as béchamel sauce which is a white sauce without the nutmeg. Either sauce will work fine. I have used the béchamel sauce. This sauce gave the lobster ravioli a smooth, silky texture that complimented the dish.

Add Ravioli to the sauce pan and drizzle sauce onto the top. Oh boy, I can’t wait to inhale this!!!!

Step Eight – Grab a plate, add ravioli, pour sauce over the top of the ravioli, sprinkle with parmesan cheese and garnish with chopped parsley.

This Homemade Lobster Ravioli recipe will feed up to three people generously as these are not the small little raviolis you would buy from the store. Three of these noodles will make a meal with the addition of garlic bread. I am hoping that you enjoy these as much as my family and I.

Watch the full video on making Homemade Lobster Ravioli, follow on TikTok and Instagram.

Bye now,
Aunt Carmen


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