Homemade Lobster Ravioli with Cream Sauce is a simple, gourmet dish that anyone can make! Delicate wonton wrappers make the perfect easy pasta to go with cream cheese and lobster filling, while the sauce is a savory blend of white wine, shallots, garlic, and cream.
Whip up a batch of these easy, homemade lobster ravioli with wonton wrappers for a romantic dinner that’s sure to impress. Nothing screams ‘special occasion’ quite like seafood and pasta in a creamy wine sauce, right? Lobster filling brings a sweet and savory touch that’s just perfect for those moments. And if making pasta from scratch seems too daunting for a celebratory evening, don’t worry—my wonton wrappers are a fantastic shortcut!
What You’ll Need
This dish only needs a few simple ingredients, so make sure to choose the freshest ones available. If you need to cook your own lobster meat, this recipe for Buttery Baked Lobster Tail is super simple to make in the oven!
For the Ravioli
- Lobster: Diced, cooked lobster meat is the basis of the ravioli filling. Make sure the lobster is very fresh, with no fishy smell or discoloration. If you cook the lobster yourself, it should have a light ocean scent, no ammonia odor at all.
- Cream Cheese: The cream cheese should be softened to room temperature before making the ravioli filling.
- Garlic: Mince fresh garlic cloves, or put them through a garlic press. This recipe isn’t really suitable for garlic powder.
- Lemon Zest: Just a small amount of fine lemon zest gives the ravioli filling a real lift! I like using a zester for this, but you can also shave off some of the lemon rind with a sharp knife, and finely mince it.
- Salt and Pepper
- Wonton Wrappers: Wonton wrappers make it easy to create your own ravioli! Make sure they are thawed (if previously frozen).
For the Sauce
- Butter: To sauté the aromatics.
- Shallot: Don’t skip the shallots! They give that special gourmet taste to the savory cream sauce. Peel and thinly slice one shallot.
- Garlic: You can mince the garlic, or press it if you’d rather, using a garlic press.
- White Wine: Make sure to use a dry white wine, not a sweet wine. Avoid “cooking wines,” which are often treated with salt and preservatives.
- Thyme: I use dried thyme here, but fresh thyme leaves are also great.
- Cream: Get that perfect creamy flavor and consistency with real, heavy whipping cream. If you would rather use half-and-half, it will work, but the sauce will be less rich.
- Salt and Pepper
How to Make Lobster Ravioli
While this is a very easy dish to make, allow a generous amount of time for making the ravioli. If you’re in a rush, you’re more likely to tear the ravioli or leave gaps in the edges, which would allow the filling to leak out during cooking.
- Mix the Filling Ingredients Together. In a large mixing bowl, combine the diced and cooked lobster meat with the cream cheese, fresh garlic, lemon zest, and salt and pepper.
- Assemble the Ravioli. Arrange the wonton squares on your work surface. Add a spoonful of the filling mixture to each square, brush the corners with water, and top each one with another wonton wrapper square. Press the edges together to seal, squeezing out any air bubbles as you go. You can also crimp the edges with a fork.
- Chill. When you’ve assembled all of the ravioli, place them on a baking sheet and chill in the fridge for 10 minutes to help them set.
- Cook the Ravioli. Meanwhile, bring a large pot of salted water to a boil. Once the water is boiling, add the cold ravioli to the water and cook them for about 2 to 3 minutes. Drain, drizzle with oil to prevent sticking, and set aside.
- Make the Sauce. Melt the butter in a skillet and saute the shallots and garlic. Add the shallot and cook for about one minute, and then add the garlic and cook for 15 seconds. Pour in the wine, bring the sauce to a simmer, and cook until the sauce is reduced by half. Whisk in the thyme and heavy cream, and taste for salt and pepper.
- Enjoy! Serve the lobster ravioli and cream sauce together.
Recipe Tips And Variations
Here are my favorite helpful hints for making this sweet and romantic Valentine’s Day dish! You’ll love how tasty and easy it is to make!
- Cookie Cutter: You can use a ravioli cutter if you have one, or a cookie cutter to shape the ravioli perfectly! Circles, hearts, and diamonds are all good options.
- Use Egg Roll Wrappers: If you can’t find wonton wrappers, egg roll wrappers will work instead. Just cut them down to size, and go!
- Use frozen cooked lobster. Store-bought frozen cooked lobster works well as an alternative to fresh lobster for the ravioli filling. Just be sure to thaw the lobster meat completely before combining it with the other filling components. However, remember not to freeze the ravioli again if you’re using lobster meat that was previously frozen.
- Make Cheese Ravioli: This recipe is also amazing with just cheese! Substitute half a cup each of ricotta, mozzarella, and Parmesan for the lobster.
Serving Suggestions
To serve, I like to have a pretty green veggie, like this recipe for Easy Garlic Broccolini. Simple homemade garlic bread is a great option, or you could do these Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce. Start your meal with a warm cup of Roasted Tomato Soup and finish it off with this Campari Spritz or this Grapefruit Rum Cocktail.
How to Store and Reheat Leftovers
To refrigerate, place leftover lobster ravioli in an airtight container and store in the fridge for 3 to 4 days. To reheat, place the desired portion in a covered skillet or saucepan over low heat and cook until hot.
How To Freeze
I don’t recommend freezing leftovers. However, the uncooked stuffed ravioli can be flash-frozen on a baking sheet and then arranged in shallow, airtight containers with layers of wax paper or parchment between. Freeze for up to 3 months. Do not thaw before cooking; just cook directly from frozen, adding a couple of minutes to the cooking time.
More Lobster Recipes to Try
Lobster Ravioli with Cream Sauce
Ingredients
- 1½ cups cooked lobster meat, finely diced
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- ½ teaspoon lemon zest
- salt and freshly ground black pepper, to taste
- 12 ounces wonton wrappers, thawed if frozen
- 1 tablespoon butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- ¾ cup dry white wine
- 1 teaspoon dried thyme
- ½ cup heavy cream
- salt and freshly ground black pepper, to taste
Instructions
- In a mixing bowl combine lobster meat, cream cheese, garlic, lemon zest, salt, and pepper; mix and stir until well incorporated.
- On a clean work surface lay out the wonton squares; work in batches if you don’t have a lot of room.
- Add a tablespoon of the ravioli filling in the center of the wonton square.
- Brush the corners of the wrapper with water and top with a second wonton square; press around the filling, press out any air bubbles, and seal the ravioli.
- Repeat with the remaining wonton wrappers and lobster mixture.
- Transfer the ravioli to a baking sheet; cover and refrigerate for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli to the boiling water and cook for 2 to 3 minutes.
- Remove with a slotted spoon and drain; transfer to a plate and drizzle with a little bit of oil. Set aside.
- Add butter to a skillet and melt it over medium-high heat. Add the shallots and cook for a minute, or until softened.
- Stir in garlic and cook for 15 seconds.
- Add wine and bring to a simmer; cook for 4 minutes, or until half of the wine is reduced.
- Stir in thyme. Whisk in the heavy cream; continue to whisk until completely incorporated. Continue to cook just until heated through.
- Taste for salt and pepper and adjust accordingly.
- Serve the ravioli with the cream sauce.
Equipment
Notes
- Dice the lobster meat into smaller pieces.
- Chill the ravioli in the fridge for 10 minutes before cooking them.
- Avoid overstuffing the ravioli, or they might not close up right.
- No ravioli cutter? No problem! Grab a cookie cutter for perfectly shaped ravioli. Circle, square, heart, or diamond shapes can add a fun twist.
- If you need to freeze the lobster ravioli, do not cook them. Put them together and freeze them for up to 3 months. Cook the ravioli from frozen when you are ready to serve.
- Keep leftovers refrigerated for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
