Lobster Ravioli in a Madeira Cream Sauce

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

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These homemade lobster ravioli are filled with tender lobster meat, creamy ricotta, and Parmigiano Reggiano, then tossed in a rich Madeira cream sauce with garlic, tomato paste, Calabrian chili oil, and fresh lemon juice. Finished with chopped Italian parsley, this elegant handmade pasta balances sweet lobster, savory richness, and a subtle kick of heat.

Ingredients:

• 1 cup '00' flour

• 1/2 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 5 oz. cooked lobster meat

• 1/2 cup whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 tsp. salt

• 2 tbsp. butter

• 2 garlic cloves, thinly sliced

• 2 tbsp. tomato paste

• 1/2 tsp. Calabrian chili oil

• 1/3 cup Madeira wine

• Juice of 1/2 lemon

• 1/2 cup heavy cream

• 1 tbsp. Italian parsley, finely chopped

• Salt to taste

  
  

Directions:

1. In a bowl, mix together the two types of flour and create a well. Add the eggs and yolks. Using a fork, whisk the eggs, slowly incorporating the flour to form the dough. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for at least 30 minutes. The dough can also be made ahead and rested overnight.

2. For the filling, add the lobster meat, ricotta, Parmigiano, and salt to a blender. Blend until smooth. Transfer the filling to a piping bag and set aside.

3. After the dough has rested, divide it into four even pieces and roll into long, thin sheets (setting 7 on the Marcato Atlas or KitchenAid pasta roller).

4. Pipe approximately 1 tbsp of filling onto one pasta sheet. Place a second sheet over the top and use a ravioli stamp to press and seal the ravioli.

5. In a large sauté pan, melt the butter over medium-low heat and sauté the garlic for 1–2 minutes, until fragrant.

6. Add the tomato paste, Calabrian chili oil, and salt to taste. Stir in the lemon juice and Madeira. Let simmer over medium-low heat for 1–2 minutes. Add the heavy cream and stir until combined.

7. Bring a large pot of salted water to a boil. Cook the ravioli for 2–3 minutes, until they float to the top. Reserve 1 cup of pasta water.

8. Strain the ravioli and add them to the sauté pan with the Madeira sauce and ¼ cup pasta water. Toss over medium-low heat, adding more pasta water as needed, ¼ cup at a time.

9. Plate and top with Italian parsley.

Want to make your own handmade pasta? 🍝

My beginner-friendly guide, Pasta Making 101, walks you through making fresh egg pasta from scratch, with step-by-step instructions and photos for five classic pasta shapes, bonus video tutorials, troubleshooting tips, and more.

Explore Pasta Making 101 →

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Shop My Pasta Kitchen

These are some of my favorite tools for making handmade pasta and preparing my favorite pasta dishes at home!

Pasta Making Tools

• Marcato Atlas 150 Pasta Machine

• KitchenAid Stand Mixer

• KitchenAid Pasta Attachment

• Wooden Pasta Board

• Double Pasta Cutter Wheel

• Bench Scraper

• Piping Bags

• 9 Piece Round Fluted Cutter Set

• 65 mm Round Fluted Brass Stamp

  
  

My Kitchen Essentials

• 10-Inch Fry Pan

• Microplane

• Olivewood Spoon

• Food Processor

• Acacia Wood Utensil Set

• Acacia Wood Strainer

• Glass Mixing Bowl Set

• 8 qt. Pasta Pot

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