Recipe by Sienna Bent
Your dinner will never entirely be the same with this easy-to-make homemade Lobster Ravioli and herbed garlic sauce. This dish celebrates indulgence and simplicity, combining tender lobster, creamy ricotta, and fresh herbs wrapped in delicate pasta. Whether you're impressing guests or treating yourself to a gourmet experience, this recipe delivers restaurant-quality flavor in the comfort of your home.
Perfect as an appetizer, each bite is packed with rich, satisfying flavors, enhanced by the buttery garlic sauce that ties it all together. While the process is simple, the result is nothing short of spectacular. Ready to roll up your sleeves? Let's dive into this delightful recipe!
Homemade Lobster Ravioli with Herbed Garlic Sauce
Makes 4 appetizer servings
Ingredients:
For the Ravioli Filling and Dish:
(1) 6-7oz cooked Lobster Tail, meat finely chopped or left chunkier depending on how smooth you want your ravioli filling (Not sure how to cook Lobster? Click Here)
250 grams ricotta
Handful of mince parsley (the amount is of personal preference)
Salt (to taste)
Freshly ground black Pepper (to taste)
6 fresh Lasagna Sheets (this amount will also depend on size of the ravioli you make)
Lemon, halved
For the Herbed Garlic Sauce:
2 to 3 garlic cloves, thinly sliced
1 tablespoon 100% olive oil
2 tablespoons of your favorite herb: could be a sprig of Rosemary, chopped Sage or Thyme leaves
3 tablespoons unsalted Butter (or as much as you want!)
Instructions:
Prepare the Herbed Garlic Sauce. Place a medium sauté pan over medium low heat and coat the bottom of the pan with 1 tablespoon of olive oil. Add in your favorite herb and let it cook for 2 minutes to infuse the oil. Remove it. Place the sliced garlic* in the pan and drop the temperature to low heat. Add in the 3 tablespoons of butter, now let it cook very gently for ten minutes. When the garlic is soft, turn off the heat and set aside.
Combine the chopped Lobster, ricotta, parsley, lemon juice, salt and pepper in a bowl and mix until smooth.
Take a lasagna sheet and place it on a clean surface. I like to fold it in half for big ravioli or cut it to the desired size.
Place a small scoop of filling on to the center of the sheet, leaving a pasta border around it. Place another scoop about an inch and a half away. You can adjust the size you want to make, just make sure your ravioli filling has a pasta border around it that can be pinched shut so the filling doesn’t leak out. To close up the ravioli, lightly wet the pasta sheet and place an identical piece of the fresh lasagna sheet on top. Press the pasta down and together so the filling is snug in its place. Cut the ravioli out.
Boil a pot of water and add 1 tablespoon of salt.
Add the fresh ravioli, don’t crowd the pot.
Remove when the ravioli starts to float, remember that the lobster is already cooked, so you are cooking the pasta not the seafood. It is good to test a corner of the pasta to see if it is done to your likening—it all depends on how al dente you want it.
Drizzle the ravioli with the herbed garlic sauce and serve!
*A note about garlic: If you have a delicate stomach, remove the stem of the garlic. This is a must! You can also place the raw garlic cloves (without stems) in a Pyrex cup filled with a little bit of water and into the microwave to cook for 1-minute increments. This helps soften it further. Do not cook for longer than 3 minutes.
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