How To Make Lobster Ravioli

 in Recipes

Although the ravioli may be a relatively Italian dish, the possibilities to get creative with fillings are endless. Cheese, meat, vegetables, fruit—we’ve eaten it all. Perhaps one of our favorite ravioli variations is this one featuring the king of the crustaceans—lobster. The buttery taste of the lobster meat mixed with fresh herbs and cheese make this dish the ultimate experience in indulgence. Best yet, it’s a cinch to make if you have a pasta maker!

Learn to make lobster ravioli with a recipe from one of our online culinary chef instructors. We’ll walk you through each step of the process so you’ll know what to do from start to finish.

2 8 oz lobster tails cut into pieces
1tbsp olive oil
4 oz butter
½ cup of sherry
2 tbsp shallots
1 tbsp garlic
2 tbsp chives
1 tbsp fresh tarragon
1 tbsp fresh parsley
12 oz mascarpone cheese
2 tbsp flour
Zest of 1/2 lemon
48 wonton wrappers
Salt and pepper TT

1. Heat olive oil and in a medium pan over medium heat. Add the shallots and sweat until translucent. Add the garlic and sweat for about one minute, deglaze with the sherry wine. Bring to a simmer and add half the butter, stir until melted. Add the fresh herbs and lobster pieces and poach in the liquid until almost cooked. Remove from heat and place lobster pieces in a dish to cool. Reserve the liquid

2. In a medium sauté pan, add the rest of the butter and flour and cook for about 3 minutes. Add the poaching liquid into the roux until smooth. Cook for a few minutes, remove from heat and cool completely.

3. Add the lobster pieces and mascarpone cheese to the thickened poaching liquid. Lay out the wonton wrappers, working in small batches. Spoon 1 tablespoon of filling into the center of each, brush the edge with water to moisten, place a second wonton over the top and press to adhere and to remove the air. Use a biscuit cutter to cut and create round raviolis.


4. Bring 2 quarts of salted water to a simmer in a large pot. Cooked the raviolis in batches, for 3 to 4 minutes. Remove with a slotted spoon and serve with your choice of sauce.


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