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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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Alex, will this serve 3 adults (2 are men) for dinner? If I’m pairing with a salad and bread
yes, with bread you should be ok stretching it to 3.
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!
You can order pre-cooked lobster meat from time to time from a brand she partners with- Fish Fixe http://www.fishfixe.com
Hey alex!
Made the ravioli and they stuck together ugh
can you post a video for this??
Made it for New Year’s dinner and turned out amazing! Definitely making them again.
Trader joes.
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!
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!
Making this tonight with my family and I can’t wait! Love all you recipes!
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.
yay!! so happy you loved!
Made this tonight. SO GOOD and easier than I thought! Definitely recommend!
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.