Lobster Ravioli

Lobster Ravioli

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

Lobster Ravioli
Serves: 4 servings
5 from 6 votes
Prep Time20 mins
Cook Time15 mins
Total Time35 mins


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


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!


  • Reply
    August 25, 2021 at 7:14 pm

    Have you ever made this with pasta dough?

    • Reply
      August 26, 2021 at 4:26 pm

      I haven’t yet

  • Reply
    Payton Newcomer
    June 12, 2021 at 12:54 am

    Alex – can I thaw out lobster beforehand or should i prethaw ? – already cooked meat !

    • Reply
      June 12, 2021 at 2:04 pm

      Either way works!

  • Reply
    February 15, 2021 at 1:37 am

    5 stars
    So so delicious!! Great Valentine’s Day meal! The broth had amazing flavor. Question – we have leftover ravioli that is uncooked. Would it freeze well?

    • Reply
      February 19, 2021 at 6:17 pm

      yes for sure!!!

  • Reply
    February 12, 2021 at 12:38 am

    What type of wine do you use??

    • Reply
      March 1, 2021 at 1:11 pm

      Sauvignon blanc, usually.

    • Reply
      Elizabeth Andrews
      March 12, 2021 at 4:14 pm

      I used a Pinot Grigio — it was delicious!

  • Reply
    February 10, 2021 at 1:48 am

    Alex, will this serve 3 adults (2 are men) for dinner? If I’m pairing with a salad and bread

    • Reply
      March 1, 2021 at 1:14 pm

      yes, with bread you should be ok stretching it to 3.

  • Reply
    January 8, 2021 at 3:56 pm

    Where 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!

    • Reply
      February 9, 2021 at 9:06 pm

      You can order pre-cooked lobster meat from time to time from a brand she partners with- Fish Fixe http://www.fishfixe.com

  • Reply
    January 3, 2021 at 12:52 am

    Hey alex!
    Made the ravioli and they stuck together ugh
    can you post a video for this??

  • Reply
    January 1, 2021 at 3:49 am

    5 stars
    Made it for New Year’s dinner and turned out amazing! Definitely making them again.

    • Reply
      January 25, 2021 at 5:30 pm

      Trader joes.

  • Reply
    January 1, 2021 at 1:26 am

    5 stars
    Made 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!

  • Reply
    December 25, 2020 at 4:34 pm

    5 stars
    Alex, 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!

  • Reply
    December 24, 2020 at 10:07 pm

    Making this tonight with my family and I can’t wait! Love all you recipes!

  • Reply
    December 21, 2020 at 2:59 am

    5 stars
    Made 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.

    • Reply
      December 21, 2020 at 12:04 pm

      yay!! so happy you loved!

  • Reply
    Haley Emerson
    December 20, 2020 at 2:36 am

    5 stars
    Made this tonight. SO GOOD and easier than I thought! Definitely recommend!

  • Reply
    Frances Ward
    December 17, 2020 at 5:36 pm

    I 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.

  • Reply
    December 16, 2020 at 5:18 pm

    Hi 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!

    • Reply
      December 16, 2020 at 11:59 pm

      It could definitely work with shrimp.

  • Reply
    December 15, 2020 at 7:41 pm

    What would be a good substitute for seafood stock? I have a molluscan shellfish allergy, so cannot use Bar Harbor stock. Thank you!

    • Reply
      December 16, 2020 at 1:47 am

      chicken or veggie broth would be fine

  • Reply
    Amanda W
    December 15, 2020 at 5:14 pm

    This 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.


  • Reply
    December 15, 2020 at 2:41 pm

    This looks amazing and I THINK it’s going to be my NYE dinner for my BF and I. Thanks lady!

    • Reply
      December 15, 2020 at 4:53 pm


  • Reply
    December 15, 2020 at 1:53 pm

    Any chance you’ve found GF wonton wrappers or the like? Would love to make GF!

  • Reply
    December 15, 2020 at 1:32 pm

    Could vegan butter be subbed for regular butter in the dish? Trying to accommodate for a dairy allergy. Thanks!

    • Reply
      December 15, 2020 at 2:20 pm

      yes for sure.

  • Reply
    December 15, 2020 at 12:37 pm

    Can you make the ravioli up earlier in the day?

    • Reply
      December 15, 2020 at 12:51 pm

      absolutely. Just cover with saran wrap so they don’t dry

  • Reply
    December 15, 2020 at 1:31 am

    How many lobsters should I buy if I’m using live lobsters?

    • Reply
      December 15, 2020 at 1:42 am

      hummm… maybe just 2? no more than 3

  • Reply
    December 14, 2020 at 8:18 pm

    How long do you dinner the sauce for?

    • Reply
      December 14, 2020 at 11:54 pm

      You will let it lightly simmer while you make the ravioli then increase it to a rapid simmer to then cook the ravioli in

  • Reply
    Kathleen Hunt
    December 14, 2020 at 6:53 pm

    BEYOND 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!!

    • Reply
      December 14, 2020 at 11:52 pm

      Just 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!!

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