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Perfect Lobster Ravioli Recipe with Easy Champagne Cream Sauce

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This luxurious lobster ravioli paired with a light and bubbly champagne cream sauce is a quick and elegant dish perfect for special occasions or indulgent dinners.

Ingredients

Scale
  • 1 pound cooked lobster meat, chopped
  • 4 oz ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 3 large eggs (room temperature)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup heavy cream
  • 1/2 cup champagne or sparkling wine
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • Salt and white pepper to taste
  • Fresh chives or tarragon for garnish (optional)

Instructions

  1. Prepare the Pasta Dough: In a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs and oil, gradually incorporating flour from the edges. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Make the Lobster Filling: Combine chopped lobster meat, ricotta, Parmesan, lemon zest, minced garlic, parsley, salt, and pepper in a bowl. Mix gently but thoroughly. Taste and adjust seasoning.
  3. Roll Out the Dough: Divide the dough into 4 equal parts. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1/16 inch (1.5 mm) thick. Dust with flour as needed to prevent sticking. Keep rolled sheets covered with a towel to avoid drying out.
  4. Shape the Ravioli: Lay one pasta sheet flat on a floured surface. Drop teaspoon-sized mounds of filling about 1 inch (2.5 cm) apart. Brush water or egg wash around the filling mounds to help seal. Place a second pasta sheet over the first. Press around each mound to seal edges, pushing out air pockets. Cut ravioli into squares using a knife or cutter. Press edges again to secure.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Lower ravioli in batches, cooking for 3–4 minutes or until they float to the surface and are tender but not mushy. Remove with a slotted spoon and set aside on a warm plate.
  6. Prepare the Champagne Cream Sauce: In a sauté pan over medium heat, melt butter and sauté shallots until soft and translucent, about 2 minutes. Pour in champagne and simmer until reduced by half, around 3–4 minutes. Add heavy cream, stirring constantly. Simmer gently for 5 minutes until sauce thickens slightly. Season with salt and white pepper.
  7. Combine and Serve: Gently toss the cooked ravioli in the champagne cream sauce to coat. Serve immediately, garnished with fresh chives or tarragon if desired.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking mix. For dairy-free, replace heavy cream with coconut cream and butter with olive oil. Use a pasta machine for easier dough rolling. Serve ravioli in warmed bowls to keep sauce luscious. Add a splash of pasta water if sauce is too thick. Seal ravioli edges well to prevent bursting during cooking.

Nutrition

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

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