This homemade lobster ravioli is served in a luscious golden saffron sauce for a recipe that will stun and delight everyone at your table.
Have you ever made homemade ravioli before? One of the most well-loved recipes on my site is my homemade crab ravioli recipe. I wanted to make it again this year for New Year’s Eve, but local grocery stores are selling crab at such an exorbitant price that I just couldn’t justify it. I genuinely could not believe that lobster was actually cheaper than crab!
Instead, I bought two frozen lobster tails, thawed them, and made the recipe the exact same as my crab ravioli. Since I had the benefit of the lobster shells, I decided to make homemade lobster stock. This later served as the base for the beautiful saffron sauce.
How to make homemade lobster ravioli:
I love this homemade lobster ravioli recipe, but it is a labor of love. Make sure you can devote the afternoon to it, or enlist someone to help you out!
How to make it
There are three main components to the dish.
- Filling: This is made with lobster meat, ricotta, lemon juice, and lemon zest. I season it simply with just salt, pepper, and a pinch of crushed red pepper.
- Dough: To make homemade ravioli, you need just flour–I use a blend of 00 and semolina, but you can use just 00 or all-purpose flour–egg yolks, a whole egg, salt, and olive oil.
- Sauce: The sauce starts with homemade lobster stock using the shells from the filling. You’ll flavor it with shallot and bay leaves. Once you reduce and strain the stock, you will bloom crushed saffron threads in the warm stock. From there, you need to just fry up a minced shallot in butter and then work in white wine and the lobster stock. Let it reduce briefly and then add Parmesan and parsley.
While the sauce finishes, simply boil up the homemade lobster ravioli until they float. I recommend NOT dumping them into a colander because they may break. Instead, use a spider strainer or slotted spoon to pull them from the water and drop them gently straight into the sauce.
Homemade Lobster Ravioli
- Large pot
- Fine mesh sieve
- Pasta machine
- Ravioli stamp
- Large pot
- 1 pound raw lobster tails, thawed; you will need about 8–9 ounces meat total.
- ½ cup ricotta cheese
- ½ lemon, juiced
- ½ teaspoon lemon zest
- Crushed red pepper to taste
- Salt and pepper to taste
- 1 egg
- 3 egg yolks
- ½ teaspoon salt
- ½ cup 00 flour or all-purpose flour
- ½ cup semolina flour (or use 00 flour or all-purpose flour)
- 1 tablespoon olive oil
- Reserved lobster shells from above
- 4 tablespoons butter, divided
- 1 shallot, peeled and quartered
- 2 bay leaves
- 4 cups water
- 1 small pinch of saffron, about 12 threads
- 1 shallot, peeled and finely minced
- 1 cup white wine, such as Sauvignon Blanc or Chardonnay
- ½ cup Parmesan cheese, finely grated
- ½ cup loosely packed fresh parsley, minced
- Salt and pepper
Cook the lobster tails:
- Bring a pot of water to a boil. Once boiling, add the lobster tails and cook for 7–8 minutes until the shells are bright pink and the meat is cooked through. Transfer to an ice bath and discard the water from the pot. Wipe out the pot and return it to the stove.
- Break open the tails and remove the meat. Reserve the shells. Dice the lobster meat and add a pinch of salt. Transfer to the refrigerator.
- Note: If you didn't time it quite right and the meat is still raw in the middle, simply dice it up and sauté very briefly in a small amount of olive oil until just cooked through! Just make sure to cool it off in the fridge for 20 minutes before adding to the ricotta mixture.
Prepare the filling:
- In a bowl combine the lobster meat, ricotta, lemon juice, salt, pepper, and crushed red pepper and mix gently to combine. Do not over-mix. Transfer to the refrigerator until ready to use.
Prepare the lobster stock:
- Heat 2 tablespoons butter in the pot over medium heat. Once melted, add the lobster shells and sauté for 3 minutes. Add the quartered shallot and bay leaves. Cover with 4 cups of water, and add a pinch of salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the stock reduces to 1 cup. It will take about one hour to reduce completely. Taste and add a pinch of salt.
Prepare the ravioli dough:
- In a food processor, combine the egg, egg yolks, salt, and olive oil and pulse until creamy and combined. Add the 00 flour and pulse to combine. Add the semolina flour and continue pulsing until combined.
- If the dough seems too dry, add a few splashes of water. The dough should be sticky but still hold together.
Finish the dough:
- Pour the dough onto a floured surface and knead until you form the dough into a smooth, elastic ball, about 7-8 minutes total. Wrap with plastic wrap and transfer to the refrigerator for 30-40 minutes to chill.
Roll the dough:
- Cut the dough ball into 4 equal-sized pieces.
- Using your hands, flatten each piece into an equal-sized rectangle and dust it with flour.
- Run the first piece through a pasta machine on the widest setting (0). Dust liberally with more flour on both sides and fold the dough in half. Run through the pasta machine on the widest setting again. Unfold and dust with flour again.
- Continue passing the dough through the machine, incrementally decreasing the width on the machine until you reach level 6 on the machine. Be sure to dust the dough between passes. The sheet of pasta should be thin but not breaking apart; you should be able to see your fingers through it.
- Lay it down on a floured surface once you have a very long sheet.
- Meanwhile, roll out another piece of dough into another long piece, similar to the previous sheet. Place on a floured surface until needed. Make sure the surface is well-floured; otherwise, the dough will stick!
Form the ravioli:
- Using a tablespoon, spoon the ravioli filling equidistant apart on the sheet of dough. You want about 2” of clear space around the filling. You will likely have about 8 spoonfuls of filling across the sheet.
- Carefully lay the second dough sheet on top of the first sheet, lining it up as much as possible.
- Press the dough around the filling using your fingers to push out any air pockets. You want the top layer of dough to adhere as tightly to the filling and the bottom layer of dough as possible.
- Cut the ravioli out using a stamp, knife, or even a round cookie cutter. Discard the leftover dough; there should not be much excess.
- Continue on with the remaining 2 pieces of dough until you have used up all the filling.
Transfer to the refrigerator:
- Dust a cookie sheet with flour and arrange the ravioli on it. Transfer to the refrigerator until needed.
Finish the stock:
- Strain the lobster stock into a bowl through a fine-mesh sieve. Discard solids, wipe out the pot, and return it to the stovetop.
- Crush a small pinch of saffron with your fingers and add it to the bowl of warm lobster stock.
Make the sauce:
- To the pot, add 2 tablespoons butter. Once melted, add the finely minced shallot and cook for 5 minutes until softened.
- Pour in the white wine and bring to a boil. Reduce the heat and simmer for 5–8 minutes until reduced by half.
- Add the lobster stock and bring to a low boil. Reduce the heat. Simmer for 15–20 minutes until it reduces slightly. Taste and add salt and pepper.
- Stir in the finely grated Parmesan cheese and the minced parsley. Whisk until combined.
Cook the ravioli:
- Bring a large pot of salted water to a boil. Add the ravioli and cook until they float.
Finish the ravioli:
- Using a spider strainer, transfer the cooked ravioli directly to the sauce. Toss very gently to coat. Turn off the heat.
- Carefully transfer the ravioli to a serving platter. Spoon the sauce on top. Serve with more minced parsley and a sprinkle of grated Parmesan. Enjoy!