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Perfect Lobster Ravioli Recipe with Easy Champagne Cream Sauce

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Tender pasta pillows filled with sweet lobster, gently coated in a velvety champagne cream sauce that’s both light and indulgent. This recipe is approachable yet impressive, perfect for special occasions or a luxurious weeknight meal.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup (about 150 g) cooked lobster meat, chopped
  • ½ cup (120 g) ricotta cheese, drained
  • ¼ cup (25 g) Parmesan cheese, finely grated
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • ¾ cup (180 ml) champagne or dry sparkling wine
  • 1 cup (240 ml) heavy cream
  • 2 small shallots, finely minced
  • 2 tablespoons unsalted butter
  • Salt and white pepper, to taste
  • Optional garnishes: fresh tarragon or parsley, chopped; freshly grated Parmesan cheese

Instructions

  1. Make the Pasta Dough (15 minutes + resting): In a large bowl, combine 2 cups (240 g) of flour and ½ teaspoon salt. Make a well in the center and crack in 3 large eggs, add 1 tablespoon olive oil. Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the edges. When it starts coming together, knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Prepare the Filling (10 minutes): In a bowl, mix chopped lobster meat, ½ cup (120 g) ricotta, ¼ cup (25 g) Parmesan, 2 tablespoons chopped chives, and 1 teaspoon lemon zest. Season lightly with salt and pepper. Taste and adjust seasoning if needed. Set aside.
  3. Roll Out the Dough (10 minutes): Divide the rested dough into 2 portions. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16 inch or 1.5 mm thick). Lay one sheet on a floured surface.
  4. Assemble the Ravioli (15 minutes): Place teaspoon-sized mounds of filling about 2 inches (5 cm) apart on one sheet. Lightly brush around the filling with water using a pastry brush. Carefully lay the second pasta sheet over the top. Press around each mound to seal and gently cut into squares with a pastry cutter or knife. Press edges to seal completely to avoid leaks.
  5. Cook the Ravioli (3-4 minutes): Bring a large pot of salted water to a gentle boil. Drop ravioli in batches and cook until they float to the surface plus 1 minute (about 3-4 minutes total). Remove with a slotted spoon and set aside on a warm plate.
  6. Make the Champagne Cream Sauce (10 minutes): In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add finely minced shallots and sauté until translucent but not browned. Pour in ¾ cup (180 ml) champagne and simmer until reduced by half (about 4-5 minutes). Stir in 1 cup (240 ml) heavy cream and cook gently until the sauce thickens slightly (3-4 minutes). Season with salt and white pepper.
  7. Combine and Serve: Gently toss cooked ravioli in the champagne cream sauce to coat. Serve immediately, garnished with fresh parsley or tarragon and a sprinkle of Parmesan if desired.

Notes

If dough tears while rolling, let it rest longer or knead in a few drops of water. Avoid overcrowding ravioli in boiling water to prevent sticking and bursting. Use a slotted spoon or spider strainer to remove ravioli gently. For gluten-free, use chickpea or gluten-free flour blends. For dairy-free, substitute ricotta with mashed tofu or cashew cream and heavy cream with coconut cream.

Nutrition

Keywords: lobster ravioli, champagne cream sauce, homemade pasta, seafood pasta, easy dinner, special occasion recipe, creamy sauce, fresh lobster, pasta recipe

Find it online: https://oracooks.com/perfect-lobster-ravioli-recipe-with-easy-champagne-cream-sauce/