Creamy lobster ravioli is a decadent, delicious, and comforting dish. Its simple flavors make it an ideal entrée for any seafood lover. If you’re in the mood for lobster tonight, you won’t regret trying our decadent creamy lobster ravioli recipe.
Creamy Lobster Ravioli Recipe
Creamy Lobster Ravioli Recipe
A luxurious Creamy Lobster Ravioli recipe that pairs fresh lobster ravioli with a decadent creamy parmesan cheese sauce.
US Customary Metric
For the lobster filling 2 Lobster Tails, cooked and diced 1 Garlic Clove, minced 2 tbsp Cream Cheese 2 tbsp Ricotta Cheese 2 tbsp Parmesan Cheese ½ tsp Lemon Zest , Salt to taste , Black Pepper to taste For the cream sauce 1 ½ cups Heavy Cream 1 cup Spinach, fresh ½ cup Roasted Red Peppers, diced 1/2 cup Parmesan cheese, grated 2 tbsp Butter, room temperature 1 clove Garlic, chopped 1 tsp Italian Seasoning Nutmeg, a pinch , Salt to taste , Black Pepper to taste Parmesan cheese, for garnish
Make and knead the pasta dough
First, make a well in the middle of the flour and add salt, eggs, and oil.
Start whisking the eggs with the flour until the dough has a crumbly texture.
Knead the dough until smooth.
Wrap the dough in plastic wrap and refrigerate it for an hour.
Prepare the lobster ravioli filling
Meanwhile, start preparing the filling. In a bowl, add the cooked lobster.
Mix in the cream cheese, ricotta, parmesan cheese, garlic, and lemon zest.
Season with salt and pepper to the taste.
Assemble the lobster ravioli
Cover the filling with plastic wrap and refrigerate.
Get a pot of water on the stove and put it on high heat.
Divide the pasta dough into four equal pieces and roll them into thin sheets.
Now lay down one pasta sheet on a flour-dusted surface.
Add one teaspoon of the lobster filling and space them three inches apart on the sheet.
Place another pasta sheet on top.
Cut the ravioli using a ravioli cutter or knife. Press down the edges to make sure the ravioli is sealed.
Set aside the prepared lobster ravioli on parchment paper and cover them with plastic wrap or a clean kitchen towel.
Add a small batch of ravioli to your boiling water and let them cook for about four minutes.
Drain them with a slotted spoon and cook the rest of your lobster ravioli.
Make the cream sauce
In a large pan, melt the room-temperature butter over medium heat.
Sauté garlic in the butter until fragrant.
Add the roasted red peppers, then remove the pan from the heat and add the cream, parmesan cheese, nutmeg, Italian herb seasoning, salt, and pepper to taste.
Bring the pan back on the heat, and simmer the sauce until well combined.
Add the spinach and taste to adjust the seasoning.
Finally, add the cooked lobster ravioli to the creamy sauce.
Serve hot with a sprinkle of parmesan cheese.
You can also garnish your creamy lobster ravioli dish with a whole lobster tail or fresh parsley.
Calories: 759 kcal | Carbohydrates: 54 g | Protein: 24 g | Fat: 50 g | Saturated Fat: 27 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Trans Fat: 0.01 g | Cholesterol: 245 mg | Sodium: 1004 mg | Potassium: 367 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2495 IU | Vitamin C: 12 mg | Calcium: 342 mg | Iron: 4 mg
If you like this post, then we definitely recommend checking out our
Lobster Ravioli Bisque Recipe post.