Whether you're aiming for a romantic meal or just wanting to satisfy a seafood pasta craving, this Lobster Ravioli is here to steal your 'heart'! When I came across these Heart Shaped cutters, I had to give them a try for Valentines Day. Here, you'll find a recipe for a homemade pasta paired with a white wine cream sauce to make a heart shaped lobster ravioli that'll leave a smile on your face!
This was inspired by the heart shaped ravioli cutter...but my love for pasta goes back to my childhood. This homemade pasta recipe is our families go-to. With only 3 ingredients, it's an easy way to have pasta ready at your fingertips!
Pair this with The Best Dinner Rolls or a salad with Homemade Ranch Dressing and have a gourmet dinner ready in an hour!
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Why You'll love this recipe
- Make Ahead Friendly: Homemade Pasta will last in your freezer up to 4 weeks! Thaw overnight in the fridge 24 hours before using.
- Restaurant-Quality - made right at home! Perfect for special ocassions without requiring hours in the kitchen.
Ingredients for Lobster Ravioli
Homemade Pasta
- All Purpose Flour
- Egg Yolks
- Salt
Ravioli Filling
- Lobster Tails
- Garlic Cloves
- Butter
- Bell Pepper
- Shallot (or red onion)
- Ricotta Cheese
White Wine Cream Sauce
- Shallot
- EVOO (Extra Virgin Olive Oil)
- Garlic Clove
- White Wine, the real stuff, is better than cooking wine!
- Heavy Cream
- Parmesan Cheese (for topping)
- Parsley Flakes (for topping)
See recipe card below for quantities.
Instructions
Making your Homemade Pasta with Egg Yolks ahead of time is the way to go! Find detailed instructions with video on that link. Below is a quickened version.
- Step 1: Make a well with the flour. Place yolks and salt in center. Scramble with forks and slowly mix in with flour.
- Step 2: Using your hands form the dough and begin to knead until it has become somewhat of a ball. Once you have formed a dough ball, wrap it in plastic wrap and let it rest for 30 minutes.
Hint: While waiting for 30 minutes, start the Lobster Filling Prep at Step 7.
- Step 3: Flour countertop and remove dough from plastic. Press it out using your fingers, then use a rolling pin to flatten dough.
- Step 4: Cut dough into 3-4 pieces. Fold each piece over into three's and then repeat the process and roll it out thin enough to start running it through the pasta maker.
- Step 5: Then after 3-4 passes you should have it thin enough to start shaping pasta.
- Step 6: Lay out pasta in prep for filling. Flour surface and pasta.
- Step 7: Remove meat from lobster tail and rough chop the lobster meat. Fine chop red pepper and shallot. Mince garlic.
- Step 8: Sauté pepper and onion in butter. After 2 minutes, add in garlic.
- Step 9: Once garlic is soft, add in lobster and cook for 4 minutes on medium heat. Then, remove from heat and place in mixing bowl to cool.
- Step 10: Stir in ricotta cheese into lobster mixture. Place ½ ounce of mixture every 3-4 inches along the pasta sheet.
- Step 11: Top with another pasta sheet and use cutter/shaper to press and seal the dough.
- Step 12: Bring water to a boil in large stock pot. Make sauce while waiting.
Hint: Use fingers to lightly press air pockets out of ravioli before pressing with the cutter/shaper. Make sure there are no open areas after sealing the pasta together. Too much filling can cause issues. Make one ravioli first and then adjust as needed.
- Step 13: Mince shallot and garlic for sauce. Sauté shallot in olive oil for 2 minutes on medium heat. Add in garlic and cook for 2 minutes.
- Step 14: Add in white wine and cook until 75% is cooked out. (should be able to add in ravioli to boiling water now)
- Step 15: Add in heavy cream and cook for another 4-5 minutes. Once Ravioli is floating and cooked, place ravioli into sauce and coat.
- Step 16: Top with parmesan cheese and parsley. Plate and enjoy!
Substitutions
- Not a fan of Lobster: Check out this Pumpkin Ravioli. Good year around!
- Ricotta Cheese Swap:Cottage cheese and cream cheese are great subs for ricotta.
- Make it Spicy: Cayenne or Red Pepper Flakes add a lovey kick to this. Adding them into the sauce will give it a nice color pop as well!
- Herb Swap: You can try fresh basil, tarragon, or chives!
- Don't like White Sauce: See this Chicken Pesto Pasta for a great pesto option or this Low Carb Roasted Pepper & Zucchini Pasta for a delicious Red Pepper sauce.
Expert Tips
- Use Fresh Parmesan: Freshly grated cheese will melt more smoothly than any preshredded variety.
- Serve Immedieately: Cream sauces are best when enjoyed fresh.
- Don't Overcook the Ravioli: Lobster ravioli cooks quickly and can burst if left in boiling water too long.
Equipment
Storage
Refrigerator - Store leftovers in an airtight container for up to 2 days.
Freezer- Cream-based sauces do not freeze very well, so freezing the sauce is not recommended. Dough can be saved in the freezer for up to 4 weeks.
Reheating- Warm gently on the stovetop over low heat, adding a splash of cream or broth if needed.
Faq's
Yes. Cook directly from frozen according to package directions.
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay pair beautifully with lobster dishes.
Cream sauces, butter sauces, or a light tomato cream sauce pair well! Try The Best Sauce for Lobster Ravioli here.
More Lobster Dishes
Recipe
Lobster Ravioli with White Wine Cream Sauce
Ingredients
Homemade Pasta
- 2 Cups All Purpose Flour
- 12 Egg Yolks
- 1 Teaspoon Salt
Ravioli Filling
- 2 Lobster Tails
- 2 Garlic Cloves minced
- 1 Tablespoon Butter
- 1.5 Tablespoons Bell Pepper finely chopped
- 1 Tablespoon Shallot or red onion, finely chopped
- ½ Cup Ricotta Cheese
White Wine Cream Sauce
- ½ Shallot
- 1 Tablespoon EVOO Extra Virgin Olive Oil
- 1 Garlic Clove minced
- ½ Cup White Wine the real stuff is better than cooking wine!
- 1 Cup Heavy Cream
- ¼ Cup Parmesan Cheese for topping
- Parsley Flakes for topping
Instructions
Make Pasta Dough
- Make a well with the flour. Place yolks and salt in center. Scramble with forks and slowly mix in with flour.
- Using your hands form the dough and begin to knead until it has become somewhat of a ball. Once you have formed a dough ball, wrap it in plastic wrap and let it rest for 30 minutes.
- Flour countertop and remove dough from plastic. Press it out using your fingers, then use a rolling pin to flatten dough.
- Cut dough into 3-4 pieces. Fold each piece over into three's and then repeat the process and roll it out thin enough to start running it through the pasta maker.
- Then after 3-4 passes you should have it thin enough to start shaping pasta.
- Lay out pasta in prep for filling. Flour surface and pasta.
Prep Ravioli Filling
- Remove meat from lobster tail and rough chop the lobster meat. Fine chop red pepper and shallot. Mince garlic.
- Sauté pepper and onion in butter. After 2 minutes, add in garlic.
- Once garlic is soft, add in lobster and cook for 4 minutes on medium heat. Then, remove from heat and place in mixing bowl to cool.
Make and Shape Ravioli
- Stir in ricotta cheese into lobster mixture. Place ½ ounce of mixture every 3-4 inches along the pasta sheet.
- Top with another pasta sheet and use cutter/shaper to press and seal the dough.
- Bring water to a boil in large stock pot. Make sauce while waiting.
Make Sauce, Cook and Plate!
- Mince shallot and garlic for sauce. Sauté shallot in olive oil for 2 minutes on medium heat. Add in garlic and cook for 2 minutes.
- Add in white wine and cook until 75% is cooked out. (should be able to add in ravioli to boiling water now)
- Add in heavy cream and cook for another 4-5 minutes. Once Ravioli is floating and cooked, place ravioli into sauce and coat.
- Top with parmesan cheese and parsley. Plate and enjoy!
Nutrition
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Casey says
I'm definitely using this cream sauce in more of my recipes!