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.
Creamy Lobster Ravioli Recipe
Fresh wonton wrappers filled with simple and delicious lobster, and served with a creamy wine sauce. Yum Yummm Yum! 🤤
I don’t know about you, but to me, pasta and seafood with creamy sauce is the perfect romantic dinner. Don’t you think so? I mean, yes, a really good steak is always a great option… but there’s something dainty and intimate about a dish of homemade ravioli in creamy wine sauce.
This one is also made with a lobster filling, which is so sweet and savory, perfect for an amorous occasion!
Making your own pasta is time-consuming though, and not necessarily what you want to be doing on a holiday. Never fear! There’s a super easy shortcut for homemade ravioli: wonton wrappers! 🙌 Made with wheat and eggs, wonton wrappers are basically thin, delicate egg noodle pasta, perfect for these sumptuous lobster ravioli!
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 with Sauce
While this is a very easy dish to make, be sure to 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. Use a spoon to mix the ingredients together into an even, well-incorporated filling mixture.
- Assemble the Ravioli. Arrange the wonton squares neatly on your work surface (if you don’t have enough room, work in batches). 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. While the ravioli are in the refrigerator, bring a large pot of water to a boil, and add salt to taste. Once the water is boiling and the ravioli have chilled for ten minutes, 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 over medium-high heat, and then saute the shallots and garlic. Add the shallot first, and cook it for about one minute, and then follow with the garlic and cook for just twenty seconds or so. Then, pour in the wine and bring the sauce to a simmer. Simmer for several minutes, until the sauce is reduced by half. Finally, whisk in the thyme and heavy cream, and taste for salt and pepper.
- Enjoy! Serve the lobster ravioli and cream sauce together.
Can I Freeze Ravioli Made with Wonton Wrappers?
- Yes, you can! The uncooked ravioli can be flash-frozen on a tray or 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 cook time. (Make sure the ravioli are hot all the way through before eating!)
Tips for Success
Here are my favorite helpful hints for making this sweet and romantic Valentine’s Day dish! You’ll love how satisfyingly scrumptious and easy it is to make!
- Cookie Cutter Cute: 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!
- Make Cheese Ravioli: This recipe is also amazing with just cheese! Substitute half a cup each of ricotta, mozzarella, and Parmesan for the lobster.
What Should I Serve with Lobster Ravioli?
To serve, I like to have a pretty green veggie, along with bread and maybe one more easy side. Here are some ideas for inspiration!
- Broccolini: This tender sauteed veggie is just right for a bright, fresh note in your Valentine’s Day menu. This recipe for Easy Garlic Broccolini is sure to be a favorite!
- Garlic Bread: Simple homemade garlic bread is a great option, or you could do these Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce. Yum!
- Soup: Start your meal with a warm cup of Roasted Tomato Soup. The gently tangy, deep roasted flavor is the perfect prequel to creamy homemade ravioli.
- Cocktails: I love serving an easy yet elegant cocktail with this ravioli recipe. Like 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 up to four days.
- To reheat, place the desired portion in a covered skillet or saucepan over low heat, and cook until piping hot. Immediately remove from the heat. Serve.
Can I Freeze Leftovers?
- While you can freeze the uncooked ravioli (see instructions above), I don’t recommend freezing leftovers. The sauce tends to separate when frozen and thawed. Also, frozen leftover ravioli may become soggy when thawed and reheated.
Lobster Ravioli with Cream Sauce
- 1½ cups cooked lobster meat, diced
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- ½ teaspoon lemon zest
- Salt and fresh 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 fresh ground black pepper, to taste
- 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 20 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.
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.
19 comments on “Lobster Ravioli with Cream Sauce”
For the filling, could ricotta be used instead of cream cheese?
Yep, that will also work.