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Luxurious homemade pasta filled with a rich lobster and mascarpone mixture, served with a light buttery or tomato sauce. A restaurant-quality seafood pasta dish perfect for special occasions or gourmet dinners at home.

  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 large eggs
  • 1 egg yolk
  • ½ teaspoon salt (for dough)
  • 1 tablespoon olive oil
  • 1 tablespoon water (optional, to adjust dough)
  • 1½ cups cooked lobster meat, finely chopped
  • ¼ cup mascarpone cheese
  • 1 tablespoon ricotta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh tarragon or basil, finely chopped
  • ½ teaspoon salt (for filling)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard (optional)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup seafood or chicken stock
  • ¼ cup dry white wine
  • ½ cup heavy cream (optional)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh basil or parsley, chopped

Instructions

  1. Pile flour on a clean countertop, make a well, and add eggs, egg yolk, ½ teaspoon salt, and olive oil.
  2. Mix the eggs into the flour with a fork, then knead the dough 8–10 minutes until smooth and elastic.
  3. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  4. Combine finely chopped lobster, mascarpone, ricotta, lemon zest, chives, tarragon (or basil), ½ teaspoon salt, black pepper, and optional Dijon mustard in a bowl until well blended.
  5. Chill the lobster filling in the refrigerator for 20 minutes.
  6. Roll the rested dough into thin sheets about 1/16-inch thick using a pasta machine or rolling pin.
  7. Place small spoonfuls of filling on one pasta sheet about 1 inch apart, cover with a second sheet, and press around each mound to seal, removing any trapped air.
  8. Cut individual ravioli with a cutter, knife, or pizza wheel and press the edges again to ensure a tight seal.
  9. Bring a large pot of salted water to a rolling boil.
  10. Carefully drop the ravioli into the boiling water and cook for 2–3 minutes until they float to the surface.
  11. Melt butter in a pan over medium heat, add finely chopped shallot and minced garlic, and cook 2–3 minutes until soft and fragrant.
  12. Pour in white wine and seafood stock and simmer for 3–4 minutes to reduce slightly.
  13. Stir in fresh lemon juice, chopped herbs, and cream if using, warming gently until the sauce is silky and combined.
  14. Use a slotted spoon to transfer cooked ravioli to the pan with the sauce and toss gently to coat without breaking.
  15. Plate the ravioli and top with extra fresh herbs and a drizzle of the butter sauce.

Notes

Use the freshest lobster available for best flavor; pre-cooked or frozen lobster can also be used but should be thawed and drained well., Avoid overfilling ravioli to prevent bursting during cooking., Seal edges tightly, pressing out air to maintain ravioli shape., Roll dough very thin for a tender, silky texture., Remove cooked ravioli gently with a slotted spoon to avoid tearing., Chill the filling before assembling to prevent oozing., Cook ravioli in small batches to prevent sticking or breaking., Sauce can be varied: lemon butter, creamy tomato, or with a drizzle of truffle oil for extra richness., Crab meat can substitute lobster if desired., Ravioli can be assembled in advance and frozen for up to 2 months., Reheat gently on stove with butter or broth; avoid microwaving to keep pasta tender., Boil frozen ravioli directly, adding 1-2 minutes to cooking time., Serve alongside warm garlic bread, crisp green salad, roasted asparagus, or topped with Parmesan shavings.

  • Author: Ashley
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: Approx. 4-6 ravioli per serving
  • Calories: Approximately 450 calories per serving
  • Fat: Approx. 20g per serving
  • Carbohydrates: Approx. 40g per serving
  • Protein: Approx. 30g per serving