Thursday, February 1, 2018

Lobster Ravioli & Cream Sauce

I’m not going to fill you with illusions that this recipe is simple to make.  It’s time consuming, kind of expensive, and not exactly easy on the waistline.  It is however, 100% bucket list worthy. If you’re a fan of lobster, then this recipe is for you.  With Valentine’s Day coming up, it seemed like the perfect time to share it. One bite of this, and whoever you made it for is sure to know how much you love them.

Uncooked ravioli freezes really well, so you can make this well in advance, and stash it in your freezer until a special occasion.

Recipe makes 24 large ravioli  


- 1 recipe pasta dough (can be found
- 1 lobster, cooked and shucked (about ½ lb meat)
- 6 prawns, cooked
- 2-3 green onions or scallions
- 1 cup ricotta cheese
- 1 egg
- salt and pepper, to taste

- 1 lobster shell
- ¼ cup butter
- 1 cup heavy cream
- 2 cloves garlic
- 1 ½ cup grated parmesan cheese
- ¼ cup parsley


Start by making your pasta.  You can find my pasta recipe on the blog. (
If your lobster isn’t already cooked and shucked, do that next.  Be sure to reserve the lobster shells for the next step. If you purchased pre-cooked lobster meat, you can still make the sauce, it just won’t be infused with extra lobster flavour.

Finely chop cooked prawns and lobster.  Add minced green onions or scallions.

In a separate bowl, combine ricotta, egg, and salt and pepper.  Add to lobster mixture.

Roll out your pasta dough, and add 1 tbsp of the lobster mixture to the centre.  Seal the edges of the dough with egg wash, then cut with a large ravioli stamp.

Place ravioli on a cookie sheet lined with parchment paper, being sure not to overlap.  Place cookie sheet in freezer unless cooking immediately. Once ravioli are frozen, place in a large container in the freezer.

To cook ravioli, salt a pot of boiling water, then add ravioli, boiling until it floats (about 2-3 minutes).

For Sauce:

Melt butter in a medium saucepan over medium low heat.  Add cream and lobster shells and simmer for 5 minutes. Remove lobster shells, then add garlic and cheese to cream and whisk quickly, heating throughout.  Pour sauce over cooked ravioli, garnishing with a sprig of fresh parsley.

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