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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.

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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

Instructions

  • 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!

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.
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Comments

  1. 5 stars
    I’ve made this two ways. First, your recipe with homemade pasta sheets. Second I made your sauce with homemade fettuccine and made the ravioli filling minus the ricotta, stuffed into ramekins then place in the warming drawer to firm up while pasta cooked. Turned the ramekin upside down on top of the pasta leaving a mountain of lobster and butter. Both were fantastic

  2. 5 stars
    10/10 would make again! Didn’t really alter the recipe at all and I would recommend this recipe for ANYONE looking for something absolutely delicious.

  3. 5 stars
    My lobster tails and shrimp are frozen. Do you think I need to thaw them or could I just toss them into the boiling water frozen? And I have scrolled through your recipes and I can not believe how stunning they ALL are… this will most definitely be one of my go to foodie blogs! I am so excited to make these! SO beautiful… ❤️

    1. Hey Stephanie,
      Thanks so much for your kind message and following along! I would recommend thawing first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rachel,
      If you want to omit the lobster I would double the shrimp so you have enough meat in your ravioli. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Oh my gosh! These tasted like something from a fancy restaurant. I never made raviolis before, so they didn’t look as pretty, but I made the dough from scratch and they were amazing. I didn’t use the sauce recipe as I had a merlot sauce I made blush. This was Mother’s Day dinner and our 12 year old was as excited to eat these as my wife!

  5. 5 stars
    This was a wonderful and relatively easy dish to prepare! I mixed some lump crab in with the lobster and it turned out great!

  6. We had Trader Joe’s store bought lobster ravioli and I wanted a sumptuous sauce to go with it. This was perfect! It added a nice blend of spices and tang from the tomatoes and Parmesan. Very pleased.

  7. 5 stars
    I found some crab ravioli at Aldi and remembered this recipe for the sauce, it was excellent and definately not too overpowering with the delicate taste of crab. BTW for your readers Adi’s also have a lobster ravioli too.

  8. Someone just shared this on a FB group I’m in. I was going to do lamb chops, but I’m now going to do this instead. It looks so good – I will make my pasta because I love to make pasta! So excited for Valentine’s Day!

    1. Hi Gary! I use 4-6 ounce lobster tails. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  9. 5 stars
    I am new to making pasta. My husband gave me the pasta maker for my kitchen aid mixer for Xmas. Today we purchased the ravioli attachment and this was my first recipe. Wow! Delicious! Will definitely be making this again! The only difference was instead of fresh lobster tails, I used the frozen lobster from Costco which is mostly claws and I forgot to pick up shrimp. So it was only lobster. However still really good without the shrimp. Thank you for sharing the recipe. This is a keeper!

    1. Hi Constance! I am so glad to hear that this turned out so well for you! Thank you so much for trying it! xTieghan

  10. 5 stars
    This dish looks amazing and I hope to make it soon but I also have to ask about the dishes, I love them! I didn’t find them in the shopping section, will you tell me where I can find them? Thank you!

    1. Hi Tim! These dishes are handmade from a potter based in Australia. Sadly I do not have a link. So sorry I could not help more!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. I’ve made this pasta three times in double sized batches. I’m not crazy about the color of the sauce so I use a different recipe for the sauce. I LOVE the ravioli. As do everyone that has tried it when I have made it. I HIGHLY RECOMMEND THIS RECIPE. I have no doubt that the sauce is delicious too.