There’s something special about homemade pasta, and these lobster ravioli are even more so than most. Even better, they’re not actually that complicated or difficult. The result is delicately-flavored deliciousness!
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I’ll be upfront on this, no one can argue that making your own pasta is anything like as quick as starting from a box of dried pasta. But while it takes a bit more time, it’s easier than you might think.
Once you get started, you get in a rhythm. I find making pasta strangely relaxing and the kids like to help use the pasta machine as well.
But the all important part is the taste is definitely worth it. And especially when you have a wonderfully delicate lobster filling as in these little bundles of deliciousness, it’s a meal fit for a special date night or to impress guests.
What’s the difference between fresh and dried pasta?
The difference isn’t as simple as one is the dried version of the fresh. Fresh pasta uses different ingredients from dried as well. Fresh pasta typically uses eggs (sometimes only the yolks) and flour, while dried pasta uses water and flour.
You can still dry fresh pasta for another time, although not ravioli like this due to the filling, but rather non-filled pastas like my spinach pasta. Store-bought dried pasta, though, would not have egg in there unless it specifically says egg noodles, for example.
Tips for making lobster ravioli
- If you make your own pasta dough, which I certainly recommend as it’s not difficult, then make the dough first and set aside while you make the filling. A bit of a rest is actually good for it!
- You can also make the pasta dough ahead and chill a few hours before using. I’d recommend not leaving more than a day.
- The pasta dough should be smooth and dry, but not cracking. If it feels wet, add a little more flour.
- Break the lobster up into small pieces. This helps it be better distributed in the filling.
- Prepare your workspace – get a tray ready with flour on it to put the formed ravioli on, have a little bowl with water for sealing the ravioli and have the filling, dough, and pasta machine all ready before you start.
- Roll the pasta really thin. It might feel too thin, but unless it breaks it’s not! Fresh pasta gets slightly thicker when it cooks, plus remember you’ll have two layers around the edges, so very thin is best. I generally roll to “5” on my pasta machine. You should be able to see through it a little. Try to avoid any holes in the area where the filling is, though – while you can stick the dough back together, it’s always risky to have any not sealed well enough. Then, water can get in as they cook or the filling could leak.
- Just roll a small amount at a time. Keep the rest of the dough covered to save it drying out. Remember you’re rolling it very thin, so a little goes a long way. I use around ⅛ of the dough at a time which is about right to fill the mould top and bottom.
- Add pasta dough trimmings to the next amount you roll – don’t waste it, it will roll out again! Though make sure you keep the filling right in the indents so it doesn’t get mixed up in any trimmings.
- You can make all of the ravioli and set aside a little while before cooking. I’d suggest only around ½ hour at room temperature, or cover with a dishcloth and refrigerate for an hour or two.
- If serving with a sauce, make the sauce before you cook the pasta. That way you aren’t trying to watch two pots at once, and the ravioli are best as freshly cooked as possible.
Can you freeze lobster ravioli?
You can freeze ravioli with lobster filling, but there are a few things you should keep in mind.
When using ready-cooked lobster, in most cases you buy it frozen. Even if it’s not, it may still have been previously frozen. If this is the case, you should not re-freeze it. Should you plan to freeze your lobster ravioli, use lobster that has not been frozen previously (which may mean you need to cook your own first).
If you do choose to freeze your lobster ravioli, you should do so by laying them in a single layer on a tray or baking sheet, then transfer to a freezer bag once frozen.
Can you reheat frozen ravioli?
You can reheat frozen ravioli by cooking them straight from frozen. There is no need to defrost them first; in fact, it is best not to, as they will likely become sticky due to the moisture. This means they may stick and burst open, so it’s better to cook them from frozen.
Frozen ravioli will need a couple more minutes to cook than they would if they were fresh. But you’ll know they are cooked in the same way. Just wait for them to float to the top then give them a minute more.
What sauce is best to serve with lobster filled ravioli?
Lobster has a relatively delicate flavor, so you don’t want to overpower that with a heavy sauce. Here I’ve served them with a browned butter sage sauce. It is a delicious accompaniment as there’s just enough flavor without it taking over, and the richness compliments the lobster.
An alternative to browned butter would be a cream sauce such as a basic white sauce or for example the lemon cream sauce I use in my creamy lemon chicken pasta bake.
However you serve it, these lobster ravioli are sure to be a hit. Delicately and deliciously flavored, they’re little bites of heaven. You’ll have everyone wishing you made more!
Try these other homemade pasta recipes:
Tools to make ravioli:
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
For the pasta dough (if making own)
- 3 eggs
- 2 cups flour 280g – ideally tipo "00" but all purpose is fine
- ½ tsp salt
- 1 tbsp olive oil
For the filling
- 12 oz cooked lobster 340g
- 1 cup ricotta 250g
- 1 lemon zest ie zest from 1 lemon
For the browned butter sauce (to serve – recommended but can substitute with another sauce)
- 6 Tbsp. butter 85g (approx.)
- 4 sage leaves approx.
- Make pasta dough, if making your own, either by mixing the ingredients by hand or mix them together in a mixer/food processor until they come together. Knead briefly then cover and let rest while you mix the filling.
- For filling, break the lobster meat up into very small pieces. Put in a bowl with the ricotta and lemon zest and mix well so everything is evenly distributed.
- Roll the pasta dough out around ⅛th of the quantity at a time, keeping the rest covered. Flour the piece of dough you are rolling every few rolls to keep it well-floured so it doesn't stick. If using a pasta machine I tend to roll to around "5" setting, but you can also roll by hand. You want it very thin, almost see-through, but still holding together.
- If using a mould, put the dough over mould and put around a teaspoon of filling in each space. If just on a floured surface, put the piles of filling around 1 inch apart.
- Dab water between the piles of filling/along where the mould edges are. Put another layer of pasta over the top and seal in the filling, trying to avoid air in filling.
- Cut the ravioli (roll over the mould with a rolling pin then invert the mould if using a ravioli mould), set aside on floured baking sheet and repeat with rest of dough and filling.
- Set water to boil in a wide pot to cook the ravioli, and separately melt the butter in a skillet for the sauce. Once it has melted, keep cooking until it starts to brown and go nutty smelling. Thinly slice the sage and add to the pan, cook a minute more. Set aside.
- Once ravioli are formed, put them into the pot of boiling water a few at a time and cook for a couple minutes. You will need to keep the heat relatively high to keep the water boiling uncovered. The ravioli will float up to the top when ready. Give them just a minute more once they float up then remove with a slotted spoon and put into serving dish. Drizzle over browned butter. Repeat with rest.
I first shared the recipe in the post lobster ravioli recipe on the Sunday Supper Movement site where I am a contributor.