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 | halfbakedharvest.com #ravioli #Italian #lobster #pastarecipes #pasta #valentinesday
Print
4.2 from 143 votes
The Recipe

Brown Butter Lobster Ravioli with Tomato Cream Sauce

By halfbakedharvest

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.

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 (5 ravioli)
Calories 367 kcal

Ingredients

  • 3 lobster tails
  • 1/4 pound uncooked shrimp, peeled and deveined
  • 1 stick (1/2 cup) salted butter
  • 2 cloves garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes, more or less to your taste
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon juice + lemon zest
  • 1/2 teaspoon kosher salt and pepper
  • 1 cup (8 ounces) whole milk ricotta cheese
  • 1 pound fresh pasta dough or 40 wonton wrappers

tomato cream sauce

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1/2 yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 1 can (24 ounce) crushed san marzano tomatoes
  • kosher salt and black pepper
  • 1 cup whole milk
  • 1/4 cup freshly grated parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh basil, roughly chopped

Instructions

  1. 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!

Recipe Notes

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.

horizontal photo of Brown Butter Lobster Ravioli with Tomato Cream Sauce