Lobster Ravioli Recipe, this recipe is so good. If you want to make Lobster Ravioli, you have come to the right place. Here, you’ll find a detailed recipe and sauce for Lobster Ravioli. It’s a classic Italian dish that’s sure to impress your guests. This recipe is from Gordon Ramsay, but it can also be made with other seafood.

Lobster Ravioli Recipe

To make this recipe, you must make fresh pasta dough first. If you have a pasta machine, you can use it to make thin sheets of dough. If you don’t have one, you can also use wonton wrappers. Either way, it is worth the effort.

You can make the ravioli in twenty minutes with a few simple steps. First, you should lightly dust the work surface with flour. Next, gently roll out the dough into a thin sheet. Then, cut it into squares measuring approximately one and a half inches. Finally, you can crimp the edges if you want.

Alternatively, you can freeze your lobster ravioli and prepare them when you are ready to serve them. When making lobster ravioli, don’t forget to use a dishcloth when cooking them. This helps to prevent them from sticking to the paper. In addition, you can store them in an airtight container to make them easier to reheat.

To make the lobster ravioli, you need two pots. One pot should be used to cook the pasta, while the other is for the lobster sauce. First, drain the pasta before adding it to the other pot. You can also use a colander to strain the pasta. After that, you can add the lobster ravioli to the lobster sauce.

Alternatively, you can also use previously frozen lobster to make lobster ravioli. Thaw the lobster first and then cook it. Just remember that you cannot re-freeze the ravioli once they have been cooked. If you make the ravioli in the oven, remove it from the water and brush it with melted butter. This preparation takes approximately 10 minutes. Finally, you can garnish the ravioli with shaved Parmesan, lemon zest, and parsley for a special treat.

Lobster Ravioli Sauce Recipe

To prepare Lobster Ravioli, begin by chopping up a live lobster. Remove the tail, and cut it into small pieces. Next, cut the shells into smaller pieces, about an inch in size. This will help the lobster become more submerged in the cooking liquid. Next, heat oil or butter in a large saute pan. Add red onion and garlic and cook for two to three minutes. Then, add the chopped lobster. Cook for another minute, then remove the shells and return them to the pot.

While the sauce is simmering, prepare the ravioli. You can buy fresh lobster ravioli at Whole Foods or Trader Joe’s. Just make sure to keep the pasta water warm when cooking. Once the pasta is cooked, drain and place it into the lobster ravioli sauce. Garnish with grated parmesan cheese or fresh parsley.

The lobster flavor in this sauce is delicate, so it must be carefully balanced with other flavors. Light flavors of shallot, garlic, and white wine are added to the sauce. You may also want to use lobster shells to flavor the sauce. While cooking, reduce the lobster wine to half the volume. This may take up to 10 minutes, so be patient.

Make a delicious homemade lobster ravioli sauce by following these simple steps. It is easy to prepare and will have restaurant-quality flavor. In less than 30 minutes, you’ll have a delicious meal on the table. To start, heat a saucepan over medium heat. Add the diced onion and cook until the onion is golden. Adjust the heat if necessary to avoid burning. After that, add the ravioli to the boiling water and cook according to the package directions.

Sauce For Lobster Ravioli Recipe

If you love lobster ravioli, this sauce recipe is for you. The lobster ravioli is available in packages of eight to thirteen ounces, and you can easily double or triple the recipe by using two packages. You can use a jarred marinara sauce or substitute a small amount of tomato sauce.

When choosing a lobster ravioli sauce, remember that the flavor of seafood should not be overwhelmed by intense flavors. A light sauce with a hint of garlic and herbs or a scampi-type sauce are good choices. Avoid using a solid marinara sauce. You can also use a creamy tomato sauce with a lighter, savory flavor.

Before making the lobster ravioli, you need to prepare the lobster. Using a live lobster, you can chop the tail before cooking. Alternatively, you can add the meat back after it has cooked. You can also use frozen lobster meat if you don’t have live lobster. You can add this to the sauce at the end or use it as a garnish.

Once the lobster ravioli is ready, transfer it to a serving dish. You can also serve lobster with a simple green salad if you don’t have lobster. Sauteed spinach and roasted vegetables are also good accompaniments. The lobster ravioli recipe is easy to follow and requires only twenty minutes to prepare.

When making the sauce for lobster ravioli, you can use a simple combination of ingredients such as garlic, butter, and heavy cream. This simple sauce is rich and delicious but won’t overwhelm the lobster. You can use fresh lemon juice or a small splash of wine to add flavor and prevent the sauce from clumping.

Lobster Ravioli Recipe Gordon Ramsay

Gordon Ramsay’s lobster ravioli recipe can be easily made at home with a few key ingredients. For starters, you’ll need a whole lobster. This is easy to get from local lobstermen, but you can also order a live lobster from an online restaurant. The company Lobster Anywhere sources its lobsters from small Maine lobstermen who catch them sustainably. It packages these lobsters in special containers to keep them fresh. Orders can be delivered overnight.

Using a whole lobster will make the sauce richer and taste better. But remember that it will also take longer to complete. Depending on where you buy your lobsters, you should expect to pay between $12 to $15 a pound. While this price may seem steep, it’s not too expensive and will result in a delicious dish.

For the sauce, you’ll need a large pot of water. The water should be at a soft boil. Before you start cooking, remove the lobster’s shell. If you’re using live lobster, the best way to cook it is to poach it for six to eight minutes in water. When cooked, the lobster’s shell will curl and turn bright red.

The recipe is best made with fresh, seasonal lobster. You’ll need a large pan for rolling the pasta and boiling water. To make the ravioli, first prepare the lobster. Then, prepare two discs of 10cm diameter in the pasta machine. Then, fill them with the lobster mixture and close the disc with a pinch. Once the ravioli are ready, please place them in the boiling water for about 30 seconds. Afterward, remove the ravioli from the boiling water and pat them dry with kitchen paper.

If you’re cooking this recipe in batches, it’s better to cook them ahead of time and freeze them. That way, you’ll have the pasta on hand when the meal is ready. You can always reheat it later if you don’t want to make it the night before.

Sauce Recipe For Lobster Ravioli

A lobster ravioli sauce should be flavorful without overpowering the delicate sweetness of the lobster itself. The sauce should be light and contain only the right amounts of garlic, shallot, lemon, and white wine. To make the sauce more creamy, you can add some heavy cream to make it thicker.

First, make sure to prepare the lobster before making the sauce. Chop the lobster tail and cook it along with the garlic. When the lobster meat is almost done, you can add it back into the sauce. You can also use the lobster tail shells as garnish. The shells can be used as utensils to garnish the finished sauce.

Using fresh lobster tails is the best way to make this sauce, but if you don’t have them, you can also use frozen lobster tails. You can use the shells, but you may need to cook them for an additional minute. Alternatively, you can store leftover lobster ravioli in an airtight container and reheat them in a covered pan over low heat. The sauce will become even creamier if you add milk to it before cooking.

Lobster Ravioli Recipe

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • -1 pound fresh or frozen lobster ravioli
  • -2 tablespoons olive oil
  • -1 tablespoon butter
  • -2 cloves of garlic, minced
  • -1/4 cup heavy cream
  • -1/4 cup grated Parmesan cheese
  • -Salt and pepper, to taste
  • -Chopped fresh parsley, for garnish


  • Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes for fresh or 4-5 minutes for frozen, until they float to the surface and are cooked through. Drain and set aside.
  • In a large pan, heat the olive oil and butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
  • Stir in the cream and Parmesan cheese, and cook for 1-2 minutes, until the sauce is thickened and bubbly.
  • Add the cooked ravioli to the pan and toss to coat with the sauce. Season with salt and pepper, to taste.
  • Garnish with chopped parsley and serve immediately.


If you want to add a hint of citrus flavor to your lobster sauce, lemon juice can be used to flavor the dish. Lemon juice is best paired with butter, but you can also use apple cider. If you aren’t a fan of lemons, you can substitute garlic powder for the lemon. Add chopped thyme and parsley if you don’t have fresh lemons.

Once you have cooked the lobster, dice it into small pieces. Meanwhile, cut the shells into smaller pieces. The articles should be about one inch in diameter. The smaller the details, the better because they will be more submerged in the liquid during cooking. Next, heat a large saute pan with oil or butter and saute the red onion and garlic for a couple of minutes. Next, add the chopped lobster to the sauce.

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