Lobster Ravioli Recipe with Lemon Butter Sauce

Lobster Ravioli

Ingredients

For the Sauce:

• 1 tbsp extra virgin olive oil
• 2 tbsp salted butter
• 2 cloves garlic, minced
• a pinch of saffron (20–24 threads)
• 3/4 cup white wine
• 14.5 oz good quality seafood stock

For the Ravioli:

• 3/4 lb cooked lobster meat
• 24 wonton or ravioli wrappers
• 3 tbsp salted butter
• 4 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 cup white wine
• 1/4 cup finely chopped chives
• 1 egg white (for sealing)

For serving:

• 1/2 lemon, for squeezing
• finely chopped chives, for garnish

Instructions

Prepare the Sauce:

1. In a small saucepan over medium heat, warm the olive oil and 2 tablespoons of butter.
2. When the butter has melted, add the minced garlic and gently sauté until fragrant, about 1–2 minutes. Avoid browning the garlic.
3. Add the white wine, seafood stock and saffron threads (rub the threads between your fingers to release color and aroma). Bring the mixture to a boil, then reduce to a low simmer and cover while you prepare the ravioli.

Prepare the Ravioli Filling:

1. Coarsely chop the cooked lobster meat to retain some texture.
2. In a separate skillet over medium heat, melt the remaining 3 tablespoons of butter.
3. Add the lobster, 4 cloves minced garlic and 1/2 teaspoon kosher salt to the skillet, stirring to combine. Cook briefly to warm through.
4. Pour in 1/4 cup white wine and cook, stirring, until the liquid has reduced by about half.
5. Remove from heat, stir in the chopped chives, and set the filling aside to cool slightly before assembling.

Assemble and Cook the Ravioli:

1. Place the egg white in a small bowl and gently whisk to loosen.
2. Lay one wonton wrapper on a clean surface. Spoon about 1 tablespoon of the lobster filling onto one half of the wrapper.
3. Brush the edges of the wrapper with a little egg white, fold the wrapper over the filling, and press the edges to seal. Repeat until all ravioli are formed. Keep finished ravioli covered lightly with a damp towel to prevent drying.
4. Bring the sauce to a rapid simmer. Add half the ravioli to the broth and cook for about 3 minutes, or until they float to the top and the wrappers are tender. Use a slotted spoon to transfer cooked ravioli to bowls and repeat with the remaining ravioli.
5. Divide the ravioli among four shallow bowls and ladle 1/2 to 3/4 cup of the hot broth over each serving.
6. Finish each bowl with a squeeze of lemon and a sprinkle of freshly chopped chives. Serve immediately.

Tips and Variations

• Use fresh or fully thawed cooked lobster meat. If you buy whole cooked lobster, remove the meat from the tail and claws and chop lightly.
• If you prefer a richer sauce, finish with a teaspoon of high-quality extra virgin olive oil or an additional pat of butter to enrich the broth just before serving.
• Wonton wrappers are a convenient shortcut; if you prefer a more traditional texture, use fresh pasta sheets cut into rounds or squares to make ravioli.
• To prepare in advance: assemble ravioli and freeze them on a parchment-lined tray until solid, then transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the cooking time.
• For a lightly different flavor profile, a splash less wine and a touch of cream stirred into the broth at the end will add silkiness—use sparingly to allow the lobster to remain the star.

Serving Suggestions

Serve each bowl as a first course alongside a crisp salad with a bright vinaigrette to cut through the richness. For a multi-course holiday menu, follow the ravioli with a roasted or braised main and a simple vegetable side. Pair with a chilled glass of dry white wine or a sparkling wine for an elegant contrast.