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Making Monday fancy…ish with my homemade Brown Butter Lobster Ravioli with Tomato Cream Sauce. Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce that truly compliments the delicate, buttery, herby flavors of the lobster. This is the perfect date night pasta to make anytime you’re looking for a special dinner to enjoy at home.

overhead photo o Brown Butter Lobster Ravioli with Tomato Cream Sauce with 3 bowls and wine in photo

I debated back and forth about sharing this recipe, because really, will you make homemade ravioli? It’s the question I am still asking myself at this very moment. The truth is, while I know it’s my easier, quicker, simpler recipes that are typically most popular, this recipe really excites me too. Therefore, I couldn’t just not share it with you guys, it’s just too good. And while it might not be something you can make on a busy Monday night, it is something you could make for special occasions (hello to Valentine’s Day this coming Thursday), or for a nice Saturday night dinner.

We all need a special occasion dinner sometimes, don’t we? Yes we do. And let’s be real, if you can make my homemade potstickers (which so many of you have), you can also make this lobster ravioli. It’s basically the same process.

There are some nights, especially a Friday or Saturday night, that I would love nothing more than to spend the night tucked into my kitchen rolling out fresh ravioli. Just as I imagine a true Italian cook doing…not that I am Italian. Though for how much I love pizza, pasta, and burrata cheese you would sure think I am.

fresh pasta dough

Brown Butter Lobster Ravioli before boiling

Brown Butter Lobster Ravioli before boiling

Anyway, this is actually a recipe I shared way back in my first year of writing HBH. On a whim last week I decided I wanted to revive it, because well, it’s good. This time around, I’ve made the process a whole lot easier. And you guys, it’s truly the most mouth-watering, delicious lobster ravioli. Much better than any restaurant, in my opinion.

You’re going to love it, that I am confident of.

close up photo of Brown Butter Lobster Ravioli with Tomato Cream Sauce

To start, I did make fresh pasta dough, but don’t stress, you don’t have to make the pasta dough. There are two other options. The first option is to buy fresh pasta dough from your local grocery store. My Whole Foods store carries fresh lasagna sheets already rolled out, which work perfectly for making ravioli. If your local store doesn’t sell fresh pasta, no worries, go on to option number two, wonton wrappers. I used them in this mushroom ravioli and they worked beautifully. Either option is great, whether it’s fresh dough, store-bought dough, or wonton wrappers. Use what works best for you.

Once you have your dough situation all worked out, make the filling. To keep things simple, to cook the meat, I boiled my lobster tails along with some shrimp. I then gave the lobster and shrimp a rough chop, browned some butter with a little garlic, and tossed everything together with herbs and creamy ricotta cheese.

At this point, it’s time to assemble the ravioli. This is my favorite pasta roller, and here’s my very favorite ravioli mold. I’ve tried a lot of different pasta rollers and ravioli molds, but these are the ones I use over and over again.

close up photo of Brown Butter Lobster Ravioli with Tomato Cream Sauce

Once assembled, you can either boil the ravioli right away, or transfer to the freezer to cook at another time. Either option works great, but before you boil off the ravioli, make the tomato cream sauce.

The sauce is really very simple, just a little garlic, tomato, basil, parmesan, and a quick simmer on the stove. I didn’t want the sauce to outshine the ravioli, so I kept things simple. Simple but perfect, as I like to say. And very creamy and delicious too.

Toss the warm tomato sauce with the fresh ravioli, add a sprinkle of parmesan, and top with some fresh herbs. Your fancy dinner will be complete…best enjoyed at home, with extra parmesan, of course.

My suggestion? Ditch out a little early from work on Thursday, stop by the store, and pick up some lobster. Then make this ravioli for not only a fun Valentine’s day dinner, but a really delicious one too. And since you’ll already be in the kitchen, make these cookies as well. Hey, if you’re doing up v-day, you should do it up right!

side angle close up photo of Brown Butter Lobster Ravioli with Tomato Cream Sauce with bite take out of ravioli

If you make this brown butter lobster ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Lobster Ravioli with Tomato Cream Sauce

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 (5 ravioli)
Calories Per Serving: 528 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


tomato cream sauce


  • 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.
    2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.
    3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method
    4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.
    5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.
    6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!


Freezing Directions: Once you've assembled the ravioli, arrange the ravioli on a parchment paper lined baking sheet in a single layer, cover and transfer them to the freezer. Freeze 1-2 hours and then transfer the frozen ravioli to a freezer bag. The ravioli can be frozen for up to 4 months. To cook, boil from frozen and add 1-2 minutes of additional cooking time.
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  1. 4 stars
    Hi – I love all your recipes- I am thinking of making this for our christmas dinner and serving about 11 people – going to make homemade pasta- do you think more of a traditional marinara sauce would work. Some of the guest aren’t too fond of cream sauce. Any suggestions would be great- Thanks!!

    1. Hi! Yes you can definitely use a more traditional marinara sauce! My alla vodka sauce recipe is super popular if you want to try that! xT

    1. Hi Emily,
      Yes, that will be just fine for you to use! Please let me know if you have any other questions, I hope this recipe turns out well for you! xx

  2. Hey Tieghan! I have all of your books and am never disappointed with the recipes. It’s all incredible from the photography to the tested flavors. Typically my go-to when I’m looking for some inspiration.

    I like to write my own notes in your books so I remember what was especially amazing about each recipe. My plan is to one day gift my handwritten curated collection to my sons. They approve!

    You know what would be crazy helpful to me? If you would mention in your blogs which book(s) to find the recipes. Each time I see a recipe from you online that I want to try, I go digging for it. Sometimes I find it and sometimes not. When I don’t I wonder if I just missed it. Having a specific note about its hard copy location would be fantastic. Thanks for considering!

    1. Hey Maria,
      Thanks so much for your kind message and trying so many recipes! I love that you keep notes in the cookbooks:) All of the recipes that you see online are only online, the recipes that are in the books are exclusive to the cookbooks! I hope this helps! xT

  3. 5 stars
    This was amazing. We used a family pasta recipe and then followed this recipe exactly for the raviolis and sauce. The lobster wasn’t too overpowering as I’ve experienced with a lot of other lobster raviolis. The sauce was simple and paired together perfectly. So delicious!

    1. Hey Kayla,
      I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈

    1. Hi Janette,
      So sorry to hear your wontons did not work out, please let me know if you give the recipe another try! xx

  4. 5 stars
    My kids made this for my birthday dinner because I LOVE lobster. It was amazing. I can’t wait to make it myself.

    1. Hey Stephanie,
      Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)

  5. hi, I am dying to try this. however if I used a whole lobster (averaging 1-1/4 to 1-1/2 pounds each ) as I am a new englander, how many do you suggest instead of lobster tails (which I am assuming you purchase frozen?)? ty

    1. Hey Ali,
      I would probably do 2 whole lobster! Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Heather,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx

    2. I don’t know if you can help me. I am registered with a lot of food places like yours on the Internet. I usually get between 20 and 30 texts a day but suddenly I’m getting 3 or 4. Are you able to explain this to me? Probably not but please give me some ideas. 🙂

  6. 5 stars
    Amazing recipe, absolutely delicious! Made pasta dough from scratch and then followed this recipe exactly; I did add some red pepper flakes to the sauce for a little kick. Thanks Tieghan for another great recipe!

    1. Hey Marlene,
      Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  7. 5 stars
    I have been searching for this from the first time it was posted way back when. I’m so glad it’s back! I’m excited to try it with fresh pasta this time instead of the wonton wrappers and with the tomato sauce instead of the brown butter sauce! Thanks for bringing this one back!!

  8. So I,m not a cook by any means. I was able to make this and it turned out amazing. I made the dough by hand and had to sub the cheese with mozzarella. The ingredients only were like $40 at Walmart. I will use these these skills and make so much more.

    1. Hey Spike,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  9. 5 stars
    This recipe was awesome! A few things I’m noting for next time (yes I am absolutely adding this to my Cook Again! List) total weight of meat needed- less than a pound. We bought way too much. You could make this recipe with 1/2 – 2/3 lb just lobster meat- also we bought claw meat and it was TASTY! (Also much cheaper than tails). Additionally I used a bit less of the tomato for the sauce and added 1 cup of pasta water to lighten it up. Lastly, I let the raviolis simmer in the sauce about 5 minutes before serving and have no regrets 🙂 absolutely stunning recipe and will definitely use this for a future dinner party as well as just date nights! – oh depending on the amount of pasta dough you use this filling can easily fill 60 raviolis so cut in half if it’s just for a date night. Or make extra and freeze for later like I did!

    1. Hey Elizabeth,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

  10. This looks so good and have some lobster and have been thinking of Ravioli. I don’t care for ricotta cheese what could I substitute for it.

    1. Hey Rob,
      Mascarpone or cream cheese would work well in place of the ricotta. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  11. when you say 3 lobster tails – appx how many lbs are each tail or is the meat total? if i were ordering fresh i need to order by the lb. thank you!

    1. Hey Deanna,
      I would just use 3 tails to the size of your liking. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan