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Lobster Ravioli


10 ​oz. (295 g) lobster, cooked and diced small​
6 ​oz. (170 g) cream cheese​
1 ​tbsp (15 mL) parsley, chopped fine​
½ ​tbsp (7 mL) lemon juice​
​hot sauce, to taste​
​cracked black pepper, to taste​
Chive pasta dough:
3​cups (750 mL) all-purpose white flour​
2​tbsp (30 mL) water
½​tbsp (7 mL) olive oil
1​tbsp finely chopped chives
4​tbsp (60 mL) white wine
1​tbsp (15 mL) roasted garlic
1½​cup (375 mL) whipping cream
4​tbsp (60 mL) parmesan


To make filling: In a bowl, mix lobster, cream cheese, half the chives, half the parsley, lemon juice, hot sauce and cracked pepper until mixed evenly. Note: You can do this in a food processor and it can be prepared in advance, up to a day ahead.

To make pasta dough: Mix all ingredients in kitchen aid or food processer to form a smooth ball. Let rest for one hour at room temperature. (Note: You can also store this in fridge for up to 24 hours until you’re ready to use.)

To cook pasta: While heating a pot of boiling water, roll out pasta as thin as possible, make two sheets of pasta dough, egg wash one sheet and stuff with 2.5 oz lobster filling. Put sheet without egg wash on top. Cut out with large 3 inch round cutter and pinch edges together. Reduce heat to a simmer; blanch pasta until al dente about 2 – 5 minutes and cool in an ice bath.

To prepare sauce: In a saucepan on medium heat, add white wine, roasted garlic and the rest of the herbs. Reduce by half, and then add pasta and cream. Simmer until cream thickens. Garnish with remaining chopped parsley and chives. Makes 8 servings or 8 large ravioli.

Lobster Ravioli

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