Lobster Ravioli



  • 3 cups flour
  • 4 whole eggs + 1 whole egg, lightly beaten for egg wash
  • pinch of salt
  • pinch of pepper
  • 3 tsp olive oil + 1 tbsp added when cooking
  • 1-2 tbsp water (if needed)
  • ½ tsp ground saffron (optional)


  • 1 shallot, chopped
  • 1 lb boiled lobster meat, chopped
  • salt for seasoning
  • pepper for seasoning
  • 3 tbsp Italian parsley, chopped
  • 8 oz ricotta cheese


  • 2 tbsp butter
  • 1 shallot, chopped
  • salt to taste
  • pepper to taste
  • 8 oz crab meat
  • 1 tbsp Italian parsley, chopped + more for garnish
  • ½ cup tomato sauce or marinara
  • 8 oz heavy cream
  • sherry wine

Special Equipment

  • plastic wrap
  • pasta maker or rolling pin
  • ravioli cutter
  • food processor


Make Dough

  1. Mound flour on flat, clean work surface
  2. Create a well in the middle of the mound of flour. Crack eggs, drizzle oil, season with salt and pepper
  3. With a fork, start to whisk wet ingredients together, and slowly incorporate flour into wet well
  4. When the mixture starts to look clumpy, gather into a ball and start to work with your hands, kneading remaining flour into a dough ball. If the dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
  5. If using saffron, add now, and continue to knead 10-15 minutes, or until dough is smooth
  6. Cover with plastic and rest 1 hour in the refrigerator before use

Make Filling

  1. Add shallots, lobster and parsley in food processor. Season with salt and pepper and pulse 5-6 times
  2. Remove to bowl and stir in ricotta, parsley, salt and pepper

Prepare Ravioli

  1. Divide the dough into quarters, working with ¼ the amount of dough at a time. If using pasta maker, send through once, remove & repeat until the dough reaches 1/16"-thickness. If using a rolling pin, work on a flat, floured surface
  2. Cut into dough 4” rounds and brush with egg wash
  3. Mound 2 tbsp of filling in center of each round
  4. Fold in half, and crimp edges with prongs of fork to seal

Prepare Sauce

  1. Sauté the shallots in butter 1 minute over medium heat
  2. Add the crab meat, tomato sauce, heavy cream, parsley, sherry, salt and pepper
  3. Reduce heat to low, and simmer 3 minutes
  4. Meanwhile, drop raviolis in pot of boiling water with 1 tbsp olive oil added to water to prevent sticking. Cook 2-3 minutes
  5. Remove raviolis to simmering sauce and cook another 2-3 minutes. Plate and garnish with parsley