Seafood Lobster Ravioli
Seafood lobster ravioli is a luxurious and indulgent dish that combines delicate, tender pasta with the sweet flavor of lobster. The ravioli are filled with a smooth, buttery lobster filling. Enhanced with herbs, garlic, and a touch of cream or ricotta, creating a velvety texture and deep, oceanic taste. If you like this recipe, try my Spicy Rigatoni Vodka Pasta or Spaghetti Al Limone (Lemon Pasta) next.
The seafood cream sauce is often a silky blend of butter, heavy cream, and white wine, with a hint of garlic, shallots, and a squeeze of lemon juice to brighten the richness. It’s also finished with a sprinkle of fresh herbs, to add brightness and balance to the richness.
The dish is typically served with a light drizzle of the creamy sauce over the ravioli, allowing the pasta to absorb some of the richness. The lobster’s natural sweetness pairs perfectly with the velvety sauce, making each bite a harmonious blend of flavors. Seafood lobster ravioli is an elegant, comforting dish that’s perfect for a special occasion or a sophisticated dinner.
The ingredients for seafood lobster ravioli include:
- Lobster: Sweet, tender meat, often blended with butter, cream, or ricotta for the filling.
- Pasta: Soft, delicate ravioli dough, usually made from flour, eggs, and water.
- Butter: Adds richness and flavor to both the filling and the sauce.
- Heavy cream: Gives the sauce a smooth, velvety texture and creamy richness.
- Garlic: For aromatic depth in the sauce.
- Shallots: Mild onion flavor that complements the sauce.
- White wine: Adds acidity and complexity to the sauce.
- Lemon juice: A hint of citrus for brightness and balance.
- Herbs: Parsley, chives, or tarragon to garnish and add freshness.
- Salt and pepper: For seasoning and balancing the flavors.
Seafood Lobster Ravioli
Equipment
- 1 Skillet
- 1 Stock pot
- 1 Citrus Juicer
- 1 cheese grater or microplane
Ingredients
- 1 package lobster ravioli any brand
- 10 oz lobster meat
- 10 colassal shrimp
- 3 oz grape tomatoes
- 6 oz spinach
- 1 1/2 cup heavy cream
- PGET All Purpose Seasoning
- Red Pepper Flakes
- 3 cloves garlic minced
- 3/4 cup chardonnay
- Juice of half a lemon
- 1/4 cup parmesan grated, and more for serving
Instructions
- Cook ravioli according to packaging.
- To a separate bowl, add and season shrimp and lobster.
- To a medium-high skillet, add in 2tbsp grapeseed oil and 2 tbsp butter, followed by the seafood. Sautee until no longer opaque. Remove from skillet and set aside.
- To the same skillet, now on medium heat, add in 2 tbsp olive oil and grape tomatoes. Salt the tomatoes and cover for 3 minutes. This will allow the tomatoes to soften.
- Add in minced garlic and sauté until fragrant. Follow with chardonnay and lemon juice. Allow liquid to reduce by half.
- Once reduced, add in heavy cream and bring to a simmer. Season sauce with PGET All Purpose Seasoning and red pepper flakes.
- Add parmesan cheese and pasta water as needed to thicken the sauce, before adding your spinach.
- Once spinach has wilted, add in the ravioli, toss, and serve immediately
