Brown Butter Lobster Ravioli with Tomato Cream Sauce.
Making Monday fancy…ish with my homemade Brown Butter Lobster Ravioli with Tomato Cream Sauce. Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce that truly compliments the delicate, buttery, herby flavors of the lobster. This is the perfect date night pasta to make anytime you’re looking for a special dinner to enjoy at home.
I debated back and forth about sharing this recipe, because really, will you make homemade ravioli? It’s the question I am still asking myself at this very moment. The truth is, while I know it’s my easier, quicker, simpler recipes that are typically most popular, this recipe really excites me too. Therefore, I couldn’t just not share it with you guys, it’s just too good. And while it might not be something you can make on a busy Monday night, it is something you could make for special occasions (hello to Valentine’s Day this coming Thursday), or for a nice Saturday night dinner.
We all need a special occasion dinner sometimes, don’t we? Yes we do. And let’s be real, if you can make my homemade potstickers (which so many of you have), you can also make this lobster ravioli. It’s basically the same process.
There are some nights, especially a Friday or Saturday night, that I would love nothing more than to spend the night tucked into my kitchen rolling out fresh ravioli. Just as I imagine a true Italian cook doing…not that I am Italian. Though for how much I love pizza, pasta, and burrata cheese you would sure think I am.
Anyway, this is actually a recipe I shared way back in my first year of writing HBH. On a whim last week I decided I wanted to revive it, because well, it’s good. This time around, I’ve made the process a whole lot easier. And you guys, it’s truly the most mouth-watering, delicious lobster ravioli. Much better than any restaurant, in my opinion.
You’re going to love it, that I am confident of.
To start, I did make fresh pasta dough, but don’t stress, you don’t have to make the pasta dough. There are two other options. The first option is to buy fresh pasta dough from your local grocery store. My Whole Foods store carries fresh lasagna sheets already rolled out, which work perfectly for making ravioli. If your local store doesn’t sell fresh pasta, no worries, go on to option number two, wonton wrappers. I used them in this mushroom ravioli and they worked beautifully. Either option is great, whether it’s fresh dough, store-bought dough, or wonton wrappers. Use what works best for you.
Once you have your dough situation all worked out, make the filling. To keep things simple, to cook the meat, I boiled my lobster tails along with some shrimp. I then gave the lobster and shrimp a rough chop, browned some butter with a little garlic, and tossed everything together with herbs and creamy ricotta cheese.
At this point, it’s time to assemble the ravioli. This is my favorite pasta roller, and here’s my very favorite ravioli mold. I’ve tried a lot of different pasta rollers and ravioli molds, but these are the ones I use over and over again.
Once assembled, you can either boil the ravioli right away, or transfer to the freezer to cook at another time. Either option works great, but before you boil off the ravioli, make the tomato cream sauce.
The sauce is really very simple, just a little garlic, tomato, basil, parmesan, and a quick simmer on the stove. I didn’t want the sauce to outshine the ravioli, so I kept things simple. Simple but perfect, as I like to say. And very creamy and delicious too.
Toss the warm tomato sauce with the fresh ravioli, add a sprinkle of parmesan, and top with some fresh herbs. Your fancy dinner will be complete…best enjoyed at home, with extra parmesan, of course.
My suggestion? Ditch out a little early from work on Thursday, stop by the store, and pick up some lobster. Then make this ravioli for not only a fun Valentine’s day dinner, but a really delicious one too. And since you’ll already be in the kitchen, make these cookies as well. Hey, if you’re doing up v-day, you should do it up right!
If you make this brown butter lobster ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brown Butter Lobster Ravioli with Tomato Cream Sauce
By halfbakedharvest
Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce.
Ingredients
- 3 lobster tails
- 1/4 pound uncooked shrimp, peeled and deveined
- 1 stick (1/2 cup) salted butter
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes, more or less to your taste
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon juice + lemon zest
- 1/2 teaspoon kosher salt and pepper
- 1 cup (8 ounces) whole milk ricotta cheese
- 1 pound fresh pasta dough or 40 wonton wrappers
tomato cream sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 1 can (24 ounce) crushed san marzano tomatoes
- kosher salt and black pepper
- 1 cup whole milk
- 1/4 cup freshly grated parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh basil, roughly chopped
Instructions
-
1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.
2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.
3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method.
4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.
5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.
6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!
Recipe Notes
Freezing Directions: Once you've assembled the ravioli, arrange the ravioli on a parchment paper lined baking sheet in a single layer, cover and transfer them to the freezer. Freeze 1-2 hours and then transfer the frozen ravioli to a freezer bag. The ravioli can be frozen for up to 4 months. To cook, boil from frozen and add 1-2 minutes of additional cooking time.
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Easy Chocolate Heart Doughnuts.
This certainly looks too good for words! WOW!! Pinned 😉 Thanks for sharing another fantastic recipe!!
Brenda
ChattingOverChocolate.blogspot.com
I love this site , how well you explaing all about coupons , just one question, why don’t you post publix , winn dixie, and other grocery deals? PINNED !
This looks divine, but I think it’s going to be a two-person cooking event. There’s something quite romantic about preparing a wonderful meal with the one you love.
Oh my, this looks delish. I love making pasta and with access to fresh lobster every day, I try everything with it as an ingredient. I’ve made lobster ravioli several times, but yours is just a little different. Can’t wait to try it.
Oh. My. Gosh. This is fabulous!!!! I have been dying for lobster. Pinned!
Uhmmm Yes Please! Thanks for linking at Show Me Your Plaid Monday’s!
Wow, this looks amazing! I am a huge fan of lobster anything, so this is just great.
Just saw your link over at Skip To My Lou’s link party and it looked so good I had to pop over and check out your recipe!
This looks so wonderfully yummy, I’ve never tried lobster but I know I’ll love it!
These look so yummy! I found your recipe at Mom’s Test Meal Mondays and had to get a better look. Thanks for sharing!
Wow, my mouth is watering!! I love ravioli!!
I mentioned this on fb too, but my typing was crazy. I would love for you to link these up today at my party. My Tuesday Trivia is Maine, they would go great, I think your a shoe-in (-;
xoxo
Wanda Ann @ Memories by the Mile
What a rich and fancy dish. Thanks for sharing on Foodie Friends Friday.
That looks amazing! I just made homemade ravioli for the first time last week. Your filling and sauce sound delicious. I am pinning this to try next!
Looks delicious! I have never thought to use wonton wrappers to make ravioli, but it sure would save a lot of time. Thanks so much for the wonderful idea!
Oh, I just got a pasta machine and have been looking for the perfect recipe to break it in. THIS is IT! I love, love, love lobster and the ingredient list has me drooling already. Saved it to my Ziplist so I can give it a try next week. Thank you!
I’d love if you’d come join my How To Tuesday link party, too.
http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-9/
No self-respecting Italian would use wonton wrappers to make raviolis. Invest in a pasta machine (the hand crank kind) because once you’ve tasted homemade pasta you will never buy the boxed kind again! I’ve even made mine with whole wheat pasta.
Hi Jojo,
I used a pasta machine for this meal and my own homemade noodles. I do agree that they taste amazing!
Don’t know what to say. Ok yes I do. I’m very impressed by your blog. You’ve got something that can’t be taught in cooking school. There is a certain skill that some people just have to put flavors together that other people wouldn’t think of and honey you’ve got it. Not to mention a great photographer and writer along with the innovative cooking. That’s a trifecta that can’t be beat. You’re parents are so lucky to have such a wonderful daughter. It makes me even more excited to watch my little girl grow.
Awe, thank you Linda! This is one of the sweetest comments I have received!! I am so happy you are enjoying my site and photography. That makes me so happy! Thank you so very much for your kind words. You just made my night so much better!
Can I replace the lobster with shrimp? How much should I use?
Hey! You can use shrimp. I would use about 1 pound. Hope you love this!
This looks like a very yummy ravioli dish
Thank you!
this sounds perfect. Ravioli party for a crowd and we needed a lobster ravioli recipe. Can’t wait to make these.
I made this with fresh pasta and it’s the best dish I’ve ever made. Fabulous!
I shall try this one 🙂 I love lobster and ravioli!
This looks great, going to try it for Valentines Day this year. Have a suggested wine pairing?
I used wonton skin it came out soggy.
I made this using fresh homemade pasta sheets and I can honestly say this dish is the best thing I have ever cooked in my life. And I have 45 more in the freezer!
The only changes I made was I added some Vodka to the Tomato Cream sauce, and I buzzed it in a blender for a silky smooth sauce. I also used the meat of 2 full lobsters, claws, knuckles and all.
Simply unreal!
SO happy you loved it, thanks!!
Hi there – would you be able to provide images on how to make the ravioli, not sure what you meant when you explained how to make them (mainly the part with the molds, is there more than one mold or can you buy multiple?)
I would love to make this dish this weekend, looks so delicious, thank you for sharing!! 🙂
Hi! Here is a more detailed post on making ravioli.
I think your recipes sound delish! I hope to try several of them soon. By the way…I make an awesome Curried Seafood Stew. If you are interested in the basic recipe, I will try to get it to you as soon as I can. (I’m not a big computer user). Thanks again.
Thank you!!
This looks incredible! Does freezing it spoil the taste?! I would like to make the ravioli 4-5 hours in advance. Thanks!
Hey Julia! Freezing works great, I do it all the time! Enjoy!
Can the sauce be frozen?
Yes, that works great. Hope you love this!
I only made the sauce, had some packaged lob rav, wasn’t that great, sauce was excellent, am gonna freeze to use later & maybe put some shrimp or mixed seafood in sauce & put over rice. Thank u for a great & versatile sauce recipe.
Thank you for sharing. I cheated by using shrimp and lobster ravioli I got from the fresh section at Sam’s. I added some cut up shrimp to the sauce as well. Other than that I followed recipe. Might I say it was simply delish and only took 30 mins. Great meal (with a tossed salad and garlic bread) for a Tuesday dinner.
Hello, do you know if you can make the ravioli a day ahead and keep in the refrigerator for about 12 hours before cooking and serving?
Hey Carolyn!
Yes, that will work great! Hope you love the recipe! Happy Holidays 🙂
I made this recipe for my family for Christmas Eve. It was amazing! It was so good I have been requested to make it every year! Thank you so much for sharing this one!
SO happy the recipe was a hit! THANK YOU! Have a happy New Year!
Absolutely wonderful!! First time making ravioli from scratch and this recipe filled them beautifully! My family raved about them. Would not change a thing and will definitely make again.
That is awesome! THANK YOU!
I made this recipe and was impressed. Excellent instructions. Everything turned out great. I especially liked the hardware tips. I too didn’t have a steamer and used a metal strainer on a pot.
A few tips from my attempt.
1. Make sure to keep the underside of the pasta well floured when filling. You say so in your instructions, but it’s quite critical if your doing this on a countertop or you end up with a soggy pasta sheet.
2. 1 lb. of dough makes 4 sheets that when folded are about a meter long. Each run of dough makes 10-12 raviolis
3. I cut the heavy cream to 3/4 cup and used regular pasta sauce (for spaghetti). It worked fine.
4. I turned all the extra pasta into fettuccine for the kids :9
Thanks!! Those tips are awesome!! So happy it worked out for you!
When you freeze them (which I have already done), do you then put them in the boiling water when still frozen, or thaw first. Thank you.
Hey Tam! keep them frozen. Let me know if you have questions, Thanks!
Great recipe, Thank you. One question. You state lobster tails (preferably wild caught)? Is there any other kind, or are you referring to our Northern lobster, versus the Southern Crawfish? I know a lot of Shrimp are “farmed”, but would be interested to know of any success in raising “farmed” lobster. Cheers.
HI! I use wild caught lobster and shrimp. I am not a huge fan of farm raised fish. Happy Holidays! ?
This looks great! I want to try this, but one of the guests has a shrimp allergy. Any suggestions to substitute? More lobster?
Hey Kay! Yup, i would do more lobster! That will be delicious! Hope you love this!
Hi! Yes, more lobster will work awesome! Hope this is a hit! Thanks!
Thanks for the reply. I tried this using all lobster, as suggested. I couldn’t find lasagna sheets at the store , so I did it with homemade pasta dough. It was a disaster. I guess because it was a hot and humid day in South Florida, but my dough wasn’t cooperating. The filling and the sauce were both delicious, so my deformed raviolis were still consumed. Maybe I will try again on a dry day.
Hey Kay! I am so sorry for the trouble, what was wrong with the dough? Too wet? If so, you can try adding flour. Glad these where still enjoyed, but sorry trouble. 🙂
Yes, dough was way too soft and stretchy, and adding extra flour wasn’t helping it come along. Same recipe I always use, just very uncooperative this time. The only thing that was different was that it was an incredibly rainy, muggy day…so maybe it affected the dough. We improvised as best as we could, and the final product still tasted good, so maybe just try it again on a dry day. 🙂
For the tomato cream sauce do you add store bought tomato cream sauce or are those ingredients listed under it what you use to make the tomato cream sauce?
Hi! Those are all the ingredients I have listed. No need to buy it from the store. Let me know if you have questions. Hope you love this!
These look so good! Can you please adjust one thing in the description though? Ravioli is plural (singular form is raviolo), so raviolis/ravioli’s doesn’t exist.
Minor gripe, but I love language and want to honor the Italian word! Looking forward to trying these! Thanks for the recipe!
Thanks so much! I will fix that. Hope you love the ravioli!
its full of coresteroll ya
Looks simple enough. I am going to give it a try.
Perfect! I hope you love it!
Looks simple enough! I think I will give it a try.
Awesome. I hope you love it Bill!
Do i drain the tomatoes?
Hey Carrie, no need to drain the tomatoes. Let me know if you have other questions. Hope you love the pasta! 🙂
This was as delicious as it looked! No, better! Made it with my husband when he brought home two steamed lobsters from Wegmans. He found the recipe, I had wontons which I would recommend – made it much easier. Whoa, this was spectacular!
I am so happy to hear that you loved this! Thank you Deb!
I tried this recipe, to be honest I do not like seafood at all, but omg this is sooo good I will make again & my friends & family were so impressed they asked for more, thank you so much, I now have a new go to recipe to make my chef brother jealous haha
I am so glad you liked this!! And so glad you have a recipe to impress your brother haha! Thank you Ethan!
if making these with your homemade pasta recipe, can I freeze them before cooking?
Yes, freezing before cooking works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
What size lobster tails do you use, or how much lobster meat should you have after steaming?
I used smaller lobster tails. You need about 1 cup of meat. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
How many pieces of ravioli are in a serving for this 128 calorie nutrition chart?
HI Sarah, I dont have nutrition facts on my recipes. Sorry for the confusion. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I have made these 2 times now and both times they came out great. I used won ton wrappers. Next time I will make them with fresh pasta dough (just got the Kitchen Aid attachments). Hoping they will be even better. The sauce, by the way, can stand on it’s own!! I caught my daughter at the stove trying spoonfuls.
That is so amazing! Thank you so much Mary, I am so glad you loved this!
This sauce looks amazing… I like to buy the prepared lobster ravioli from Trader Joe’s and find myself usually serving with a white cream sauce and I’ve been looking for a red sauce to switch it up! Will be trying this tonight and will add shrimp as well! Thanks for sharing!
Thank you McKenzie! I hope you love this recipe!
This recipe was great! I decided to use fresh tomatoes from my garden and cooked them down with the shells from the lobster for a few hours and it added the best sweet lobster taste to this sauce ! I puréed the sauce before adding the cream and it was rich and smooth and wonderful! Thanks for a great recipe !!!
Thank you so much Michelle! I am so glad you loved this recipe!
Made this tonight, labor intensive but worth every second! Outstanding meal! Thanks for sharing this excellent recipe with us!
I am so glad you loved this Bruce! Thank you so much!
Have made this a couple of times to absolutely rave reviews! I made a mistake and added too much shrimp the last time – the shrimp I had made the ravioli a little too fishy, which is no fault to the recipe…just the chef. 😀
Will make sure I buy cold water lobster tails for this going forward as I prefer their taste over those of warm water tails.
Thanks for the delicious recipe!
Hi Amy! I am so happy to hear that you have been loving this recipe! Thank you so much!
So excited to try this. Never made ravioli from scratch, but just treated myself to a
Kitchenaid mixer with pasta rollers and cutter, and bought myself a ravioli mold.
Question, but instead of chopping/mincing with a knife, could I use the meat grinder attachment, or would that be overkill?
Sorry if this is a dumb question, but I’m really new t this(at76 years young).
Thank you
Hmm, I have never used a meat grinder so honestly I am not sure. I would think it would work just fine. let me know how it goes! I hope you love this recipe. Thanks so much!! xTieghan ?
I bought frozen lobster ravioli and wanted a good sauce to top them. Wow!! I’m so glad I found this recipe. IT IS THE BOMB!! The flavor combination of the sauce ingredients is fantastic, as a topper on the ravioli is pure perfection! Thank you for a great sauce recipe. It would be great on any pasta or just on a spoon would be fine too. 😉
I am so glad you loved this recipe, Tracy!! Thank you so much!
The timing of this could not be more perfect! I’ve been making my own pasta recently and decided just last night I was going to attempt ravioli this week. Thank you!
So perfect! I hope you love this recipe, Courtney! Thank you! xTieghan
These look spectacular! I will definately be making these for my hubby on Thursday, it’s the kind of recipe he’ll adore. On another note, I can totally respect and get behind a fast weeknight meal but as someone who is passionate about being in the kitchen I truly appreciate those recipes that are an afternoon project, so PLEASE keep them coming! Thank you for your endless inspiration ?
I am so glad you like this recipe and I hope it turns out amazing for you and your husband on Valentine’s Day! Thank you so much!! xTieghan
Love ravioli, and double yes to making it. Love easy recipes, but really love and miss some
Of the more complicated ones. Prefer stuffing to be more of a chicken, beef or veg, over
Fish or seafood, but that’s just me.
I hope you try this Joyce! Thank you! xTieghan
Thank you for making this dish seem possible! Next time I have more time I’ll definitely try it. I have made the lobster BLTs from the cookbook and it knocked my and hubby’s socks off!!!!!!
YES!! I love to hear that! I hope you both love this recipe when you get a chance to try it, Kristen! Thank you!! xTieghan
Love ravioli, and double yes to making it. Prefer a chicken, beef or veg filling over seafood, butthislooks too good not to try. Really although I love the quick/easy recipes, Imiss the ones (like this) that are a bit more challenging. A mix of both is perfect
This is amazing! Going in my meal plan this week!
Thank you so much Eden! I hope you love this! xTieghan
OMG! This looks absolutely divine. I can’t wait to make this with my eldest who is doing Food Tech at high school and is really enjoying exploring handmade pasta recipes. Thanks Tieghan x
That will be so fun to make together! I hope you both love this recipe, Sneh! Thank you! xTieghan
This looks amazing, Tieghan! The perfect meal for the special occasion 🙂
Yes! I hope you try this Julia! Thank you so much! xTieghan
send this over, please. thank you.
Haha I totally wish I could! I hope you try this Ruth! xTieghan
HI I love to make this recipe I would like to make my own ravioli dough can u plz share a recipe of the dough plz thx so much
Hi Sara! I will leave a link below of how I make my own pasta dough! I hope you love this recipe and please let me know if you have any more questions! xTieghan
https://dev.halfbakedharvest.com/extra-cheesy-classic-homemade-lasagna/
Hi, I have some crab and lobster ravioli. Thinking of making this sauce. Do you think this sauce would go well with it? Thank you
HI! I am sure the sauce will be great with that ravioli. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Omfg… yes please!!
I hope you try this! Thank you Jenny! xTieghan
ravioli lobster its look nice
lets try it ^^
poker online
poker online
Such a decadent meal! There’s nothing better than lobster and brown butter!
YES! Thank you Laura! xTieghan
I made these last night. Did the wonton wrapper method because it was a weeknight. They were AMAZING. I ended up adding a little bit more lemon juice to the filling, but I really like lemon. The brown butter is a MUST. Also, my husband is now in love with the tomato sauce. AWESOME RECIPE!
Thank you Megan! xTieghan
why dont you put your videos on youtube? I like youtube much better its easier to access your content.
Hi Lisa, all of our videos are on YouTube and Vimeo. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.youtube.com/user/tieghangerard/videos
What a dreamy dinner!! My husband and I made this last weekend and are in love!! The sauce is perfectly acidic enough to balance the creamy deliciousness of the ravioli filling. I used fresh lasagna sheets from my local grocery store, which saved a ton of time! The only thing I wish I would have had was a ravioli press, as I tried to make mine by hand and my pasta to filling ratio was a little off, but that was my own fault! We will definitely be making this again for another romantic dinner!!
I am so happy to hear that you both loved this Jordan! Thank you so much! xTieghan
I’ve made this recipe several times and I absolutely love it. My Italian husband hates shellfish but for some reason when I sneak it in to Ravioli he loves it! Highly recommend!!
5 stars we loved this recipe! The ravioli was creamy and tender and the sauce was the perfect compliment. We will make it again! They froze really nice too. The recipe made several dozens of ravioli!
Thank you so much Debbie! I hope this turns out amazing for you every time! xTieghan
I am making this for my husbands birthday this upcoming Friday, so I’m studying this recipe and ingredients constantly! I hope it comes out perfect, I can’t wait!
Thank you so much Genesis! xTieghan
I’ve made this pasta three times in double sized batches. I’m not crazy about the color of the sauce so I use a different recipe for the sauce. I LOVE the ravioli. As do everyone that has tried it when I have made it. I HIGHLY RECOMMEND THIS RECIPE. I have no doubt that the sauce is delicious too.
Thank you so much Carlis! I am so glad this turned out so well for you! xTieghan
This dish looks amazing and I hope to make it soon but I also have to ask about the dishes, I love them! I didn’t find them in the shopping section, will you tell me where I can find them? Thank you!
Hi Tim! These dishes are handmade from a potter based in Australia. Sadly I do not have a link. So sorry I could not help more!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Loved this meal! I made it for our New Year’s Eve dinner, Fantastic!!
Thank you so much Allan! xTieghan
I am new to making pasta. My husband gave me the pasta maker for my kitchen aid mixer for Xmas. Today we purchased the ravioli attachment and this was my first recipe. Wow! Delicious! Will definitely be making this again! The only difference was instead of fresh lobster tails, I used the frozen lobster from Costco which is mostly claws and I forgot to pick up shrimp. So it was only lobster. However still really good without the shrimp. Thank you for sharing the recipe. This is a keeper!
Hi Constance! I am so glad to hear that this turned out so well for you! Thank you so much for trying it! xTieghan
What size Lobster tails do you use?
Hi Gary! I use 4-6 ounce lobster tails. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Someone just shared this on a FB group I’m in. I was going to do lamb chops, but I’m now going to do this instead. It looks so good – I will make my pasta because I love to make pasta! So excited for Valentine’s Day!
Amazing! I hope your Valentine’s Day goes amazing Mona! Thank you! xTieghan
I found some crab ravioli at Aldi and remembered this recipe for the sauce, it was excellent and definately not too overpowering with the delicate taste of crab. BTW for your readers Adi’s also have a lobster ravioli too.
Thank you so much Suzanne!! I am so glad you enjoyed this! xTieghan
We had Trader Joe’s store bought lobster ravioli and I wanted a sumptuous sauce to go with it. This was perfect! It added a nice blend of spices and tang from the tomatoes and Parmesan. Very pleased.
That is so great to hear! Thank you so much for trying this Robyn!! xTieghan
This was a wonderful and relatively easy dish to prepare! I mixed some lump crab in with the lobster and it turned out great!
That is so great! Thank you so much Maddie! xTieghan
looks good cant wait to make it :>
Thank you so much! xTieghan
Oh my gosh! These tasted like something from a fancy restaurant. I never made raviolis before, so they didn’t look as pretty, but I made the dough from scratch and they were amazing. I didn’t use the sauce recipe as I had a merlot sauce I made blush. This was Mother’s Day dinner and our 12 year old was as excited to eat these as my wife!
Hi! I am so glad you decided to try this one out! Thank you so much! xTieghan
If you were to skip the lobster would you suggest to replace it with something else or just leave it out?
Thanks!
Hey Rachel,
If you want to omit the lobster I would double the shrimp so you have enough meat in your ravioli. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My lobster tails and shrimp are frozen. Do you think I need to thaw them or could I just toss them into the boiling water frozen? And I have scrolled through your recipes and I can not believe how stunning they ALL are… this will most definitely be one of my go to foodie blogs! I am so excited to make these! SO beautiful… ❤️
Hey Stephanie,
Thanks so much for your kind message and following along! I would recommend thawing first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
10/10 would make again! Didn’t really alter the recipe at all and I would recommend this recipe for ANYONE looking for something absolutely delicious.
Wow yes! So happy you loved this one! Thank you! xTieghan
I’ve made this two ways. First, your recipe with homemade pasta sheets. Second I made your sauce with homemade fettuccine and made the ravioli filling minus the ricotta, stuffed into ramekins then place in the warming drawer to firm up while pasta cooked. Turned the ramekin upside down on top of the pasta leaving a mountain of lobster and butter. Both were fantastic
Thank you Roland!! I am really glad this turned out so well for you! xTieghan
when you say 3 lobster tails – appx how many lbs are each tail or is the meat total? if i were ordering fresh i need to order by the lb. thank you!
Hey Deanna,
I would just use 3 tails to the size of your liking. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This looks so good and have some lobster and have been thinking of Ravioli. I don’t care for ricotta cheese what could I substitute for it.
Hey Rob,
Mascarpone or cream cheese would work well in place of the ricotta. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
This recipe was awesome! A few things I’m noting for next time (yes I am absolutely adding this to my Cook Again! List) total weight of meat needed- less than a pound. We bought way too much. You could make this recipe with 1/2 – 2/3 lb just lobster meat- also we bought claw meat and it was TASTY! (Also much cheaper than tails). Additionally I used a bit less of the tomato for the sauce and added 1 cup of pasta water to lighten it up. Lastly, I let the raviolis simmer in the sauce about 5 minutes before serving and have no regrets 🙂 absolutely stunning recipe and will definitely use this for a future dinner party as well as just date nights! – oh depending on the amount of pasta dough you use this filling can easily fill 60 raviolis so cut in half if it’s just for a date night. Or make extra and freeze for later like I did!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan