How To: Make lobster ravioli

Make lobster ravioli

Kick out the beef and bring in the shellfish for this hit ravioli. There's nothing better than a little lobster ravioli. But that's not all, lobster isn't the only ingredient in this pasta dish—it even has lump crab meat for the sauce.

Sal Firicano and Nick Varano of Nico ristorante in Boston's North End cook up the ultimate in indulgence. Starting with a saffron-scented pasta dough, the raviolis are stuffed with lobster meat and ricotta cheese, then sautéed in a creamy crab meat and sherry wine sauce.


Serves 4 as an entree


* 3 cups flour
* 4 whole eggs + 1 whole egg, lightly beaten for egg wash
* pinch each of salt & pepper
* 3 tsp olive oil + 1 tbsp added when cooking
* a few tbsp water (if needed)


* 1 shallot, chopped
* 1 lb boiled lobster meat, chopped
* salt & pepper for seasoning
* 3 tbsp Italian parsley, chopped
* 8 oz ricotta cheese

Additional Ingredient

* 1 egg, lightly beaten


* 2 tbsp butter
* 1 shallot, chopped
* salt & pepper to taste
* 8 oz crab meat
* 1 tbsp Italian parsley, chopped + more for garnish
* ½ cup tomato sauce or marinara
* 8 oz heavy cream
* sherry wine

Special Equipment

* plastic wrap
* pasta maker or rolling pin
* ravioli cutter
* food processor

Make lobster ravioli

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