This Lobster Ravioli makes for a delicious first course for any special occasion — especially the upcoming holidays for a fancier recipe! It’s elegant yet simple, it’s buttery and it’s just a burst of goodness in your mouth with every bite!!
This Lobster Ravioli makes for a delicious first course for any special occasion — especially the upcoming holidays for a fancier recipe! It’s elegant yet simple, it’s buttery and it’s just a burst of goodness in your mouth with every bite!!
If you live in Dallas and have dined at the Italian restaurant, Nonna, you’ll easily guess where the inspiration for this recipe came from. Their Ravioli of Maine Lobster on the menu is just the richest, butteriest, uncomplicated dish on the menu that you simply cannot get enough of!!! The ravioli is served in a simple, buttery broth and the lobster filling just melts in your mouth! If you live in Dallas and have yet to try it, it is a must.
When adding this to a fancy menu over the holidays this could easily be your main course if serving heavy appetizers; however, I prefer it as a first course when you just sit down at the table. It’s little, pillowy dumplings of lobster in a simple broth just to get the dinner going and set the tone for the meal! I’d then go into a nice crisp salad, followed by something like a prime rib, a juicy filet mignon, or braised brisket — whatever your heart desires.
You can shop this beautiful pink bowl here:
Lobster Ravioli

Ingredients
For the Sauce:
- 1 tbsp extra virgin olive oil
- 2 tbsp salted butter
- 2 cloves garlic, minced
- a pinch of saffron (20-24 threads)
- 3/4 cup white wine
- 14.5 oz good quality seafood stock (I use Bar Harbor)
For the Ravioli:
- 3/4 lb cooked lobster meat
- 24 wonton or ravioli wrappers
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 cup white wine
- 1/4 cup finely chopped chives
- egg white
For serving:
- 1/2 lemon
- finely chopped chives
Instructions
Prepare the Sauce:
- In a small saucepan over medium heat, heat the oil and butter.
- Once the butter is melted, add the garlic. Gently saute until fragrant, being careful not to burn; 1-2 minutes.
- Add the wine, seafood stock and saffron threads (breaking them up/crushing with your hands) and bring to a boil. Once boiling, reduce to a light simmer and cover while you make the ravioli.
Prepare the Ravioli Filling:
- Loosely chop the lobster meat.
- In a separate skillet over medium heat, melt the butter.
- Once the butter has melted, add the lobster, garlic and salt and stir to combine.
- Next, add the wine and cook, stirring, until it has reduced by half.
- Remove from heat, add the loosely chopped chives and set aside.
Assemble + Cook the Ravioli:
- Place the egg white in a small bowl.
- Place one wonton wrapper onto your cutting board, then using a slotted spoon, transfer about 1 tbsp. of the lobster filling onto one side of the wrapper.
- Using your fingers, wet the edges of the wonton with the egg white then fold in half and seal the edges. Continue until all of your ravioli are formed.
- Once you're ready to cook your ravioli, increase the heat of the broth for a rapid simmer. Add half of your ravioli to the broth. Cook for about 3 minutes until the ravioli float to the top, transfer to a bowl and repeat with the second half of the ravioli.
- Once all ravioli is cooked, divide them amongst 4 bowls and ladle 1/2 cup to 3/4 cup of the broth over each bowl of ravioli.
- Squeeze just a touch of lemon juice over all four bowls, top with freshly chopped chives. Serve and enjoy!
48 Comments
Julia Dombrowski
December 13, 2021 at 4:18 pmHello! I’ve made these before and they are incredible of course. I read the comments above but wanted to confirm, if I make these as part of my Christmas day menu, can I make them ahead of time and freeze? Then add them frozen to the broth cooked that day? Or would you recommend defrosting first?
Alex
December 13, 2021 at 5:10 pmI think that would definitely work with this recipe!
Linda
August 25, 2021 at 7:14 pmHave you ever made this with pasta dough?
Alex
August 26, 2021 at 4:26 pmI haven’t yet
Payton Newcomer
June 12, 2021 at 12:54 amAlex – can I thaw out lobster beforehand or should i prethaw ? – already cooked meat !
Alex
June 12, 2021 at 2:04 pmEither way works!
Meghan
February 15, 2021 at 1:37 amSo so delicious!! Great Valentine’s Day meal! The broth had amazing flavor. Question – we have leftover ravioli that is uncooked. Would it freeze well?
Alex
February 19, 2021 at 6:17 pmyes for sure!!!
Leah
November 27, 2021 at 12:12 amthis was SOOO bad and very disappointing for how much we spent on lobster. The lobster became insanely over cooked by the time the liquid was reduced. I figured this might happen, but wanted to give the recipe a shot. Not only was the lobster tough, but the only flavor was salt. One bite and had to toss it all out
Sam
February 12, 2021 at 12:38 amWhat type of wine do you use??
Alex
March 1, 2021 at 1:11 pmSauvignon blanc, usually.
Elizabeth Andrews
March 12, 2021 at 4:14 pmI used a Pinot Grigio — it was delicious!
Ashley
February 10, 2021 at 1:48 amAlex, will this serve 3 adults (2 are men) for dinner? If I’m pairing with a salad and bread
Alex
March 1, 2021 at 1:14 pmyes, with bread you should be ok stretching it to 3.
Katie
January 8, 2021 at 3:56 pmWhere do you buy pre-cooked lobster meat? Or, did you buy the tails and cook prior to making the ravioli? Can’t wait to try this!
Emily
February 9, 2021 at 9:06 pmYou can order pre-cooked lobster meat from time to time from a brand she partners with- Fish Fixe http://www.fishfixe.com
Carly
January 3, 2021 at 12:52 amHey alex!
Made the ravioli and they stuck together ugh
can you post a video for this??
Alejandra
January 1, 2021 at 3:49 amMade it for New Year’s dinner and turned out amazing! Definitely making them again.
Jennifer
January 25, 2021 at 5:30 pmTrader joes.
Rosemary
January 1, 2021 at 1:26 amMade this tonight for me and my husband for our New Year’s Eve dinner. I don’t have enough adjectives to describe how amazing this dish is!! My husband said he felt like he was in a fancy restaurant! Thank you Alex!
Silvia
December 25, 2020 at 4:34 pmAlex, you absolutely knocked it out of the park with this one!! It was divine, and fairly easy/quick to make. I made this as a first course for Christmas Eve dinner and my husband said this was one of the best things he’s ever had!
Lindsay
December 24, 2020 at 10:07 pmMaking this tonight with my family and I can’t wait! Love all you recipes!
Hannah
December 21, 2020 at 2:59 amMade this weekend as part of our Feast of 7 Fishes and OMG they were the star of the show. Making every year now! I undercooked my lobster tails a little bit so they could finish cooking with the rest of the filling and it was perfection. That broth is heavenly.
Alex
December 21, 2020 at 12:04 pmyay!! so happy you loved!
Haley Emerson
December 20, 2020 at 2:36 amMade this tonight. SO GOOD and easier than I thought! Definitely recommend!
Frances Ward
December 17, 2020 at 5:36 pmI made these last night – turned out well. We enjoyed them very much.
Some tips – place a teaspoon of mixture into the wrapper and fold into a triangle.
A tablespoon of filling is way too much and the side to side fold does not hold.
Tamara
December 16, 2020 at 5:18 pmHi Alex! Thank you for sharing this recipe. I’m definitely making this for my family this holiday! Any idea if this will work with shrimp?
Thank you!
Alex
December 16, 2020 at 11:59 pmIt could definitely work with shrimp.
Rosa
December 15, 2020 at 7:41 pmWhat would be a good substitute for seafood stock? I have a molluscan shellfish allergy, so cannot use Bar Harbor stock. Thank you!
Alex
December 16, 2020 at 1:47 amchicken or veggie broth would be fine
Amanda W
December 15, 2020 at 5:14 pmThis recipe came just in time. I’ve been racking my brain (and recipe catalog) trying to find a decadent meal to make for my birthday (12/24) since we can’t go out this year. So excited!
Two questions:
Will lobster tails work for this recipe? (If not, what do you recommend.)
Any suggestions for appetizers or starters in? I’ll be serving these as a main dish. I was thinking antipasti and a nice rustic bread. But I’d love your input.
Thanks!
Alex
December 16, 2020 at 1:47 amLobster tails will work great here!
Antipasti is perfect with this, I also love this recipe to go with my antipasti- it’s my mom’s family staple:
https://thedefineddish.com/sileo-celery-salad/
I’d also add this delicious side salad to the menu and definitely some crusty bread! 🙂
https://thedefineddish.com/bibb-lettuce-salad-with-black-truffle-vinaigrette-and-mimolette/
Katie
December 15, 2020 at 2:41 pmThis looks amazing and I THINK it’s going to be my NYE dinner for my BF and I. Thanks lady!
Alex
December 15, 2020 at 4:53 pmEnjoy!
Leah
December 15, 2020 at 1:53 pmAny chance you’ve found GF wonton wrappers or the like? Would love to make GF!
Alex
December 15, 2020 at 2:19 pmI haven’t yet.
Marianne Rice
December 16, 2020 at 5:54 pmThese wonton wrappers were pretty darn good for GF.
https://glutenfreeonashoestring.com/gluten-free-won-ton-wrappers/
Diane
February 14, 2021 at 5:44 pmThey have GF ravioli/wonton wrappers at Target in Dallas.
Christine
December 15, 2020 at 1:32 pmCould vegan butter be subbed for regular butter in the dish? Trying to accommodate for a dairy allergy. Thanks!
Alex
December 15, 2020 at 2:20 pmyes for sure.
Tracy
December 15, 2020 at 12:37 pmCan you make the ravioli up earlier in the day?
Alex
December 15, 2020 at 12:51 pmabsolutely. Just cover with saran wrap so they don’t dry
Jess
December 15, 2020 at 1:31 amHow many lobsters should I buy if I’m using live lobsters?
Alex
December 15, 2020 at 1:42 amhummm… maybe just 2? no more than 3
Jennifer
December 14, 2020 at 8:18 pmHow long do you dinner the sauce for?
Alex
December 14, 2020 at 11:54 pmYou will let it lightly simmer while you make the ravioli then increase it to a rapid simmer to then cook the ravioli in
Kathleen Hunt
December 14, 2020 at 6:53 pmBEYOND excited to try this! Have been wanting to recreate this every since I had it at Nonna. One question, for the saffron assuming you add this to the broth once it’s boiling? Thanks for recreating this for us!!
Alex
December 14, 2020 at 11:52 pmJust updated the recipe! You will add the saffron (breaking it up with your hands) at the same time as the wine and stock then bring it to a boil. Enjoy!!