Gluten-Free Lobster Ravioli
Indulge in the elegance of homemade **Gluten-Free Lobster Ravioli**, a luxurious dish designed to impress while catering to dietary needs. This recipe features a tender, gluten-free pasta dough made with a blend of all-purpose gluten-free flour and xanthan gum, filled with a decadent mixture of sweet, succulent lobster meat, creamy ricotta, zesty lemon, and fresh chives. Each bite is elevated with a finishing touch of nutty brown butter sage sauce, adding depth and richness to every forkful. Perfect for special occasions or a gourmet family dinner, this naturally gluten-free seafood pasta is a culinary masterpiece that doesn’t compromise on flavor. Ready in just an hour, it’s a showstopping meal that transforms fresh, simple ingredients into restaurant-quality ravioli—without the gluten. Garnish with Parmesan for an extra layer of umami perfection!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 8 ounces Lobster meat, cooked and chopped
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 2 tablespoons Chives, chopped
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Black pepper, freshly ground
- 4 tablespoons Unsalted butter
- 12 leaves Fresh sage leaves
Instructions
Start by making the pasta dough. In a large bowl, combine the gluten-free flour, xanthan gum, and salt.
Create a well in the center and add the eggs, olive oil, and water.
Mix the ingredients, gradually incorporating the flour until a dough forms. Transfer the dough onto a floured surface and knead it until smooth, about 5 minutes.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling. In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, lemon zest, chives, garlic powder, and black pepper. Mix well and set aside.
Once the dough has rested, divide it into 4 equal portions. Roll out each portion on a floured surface with a rolling pin or pasta machine until thin but still manageable.
Cut out circles or squares using a pastry cutter.
Place a small spoonful of filling in the center of half the circles or squares. Brush the edges with a bit of water and place another circle or square on top. Press edges to seal and remove any air pockets.
Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for about 3–4 minutes or until they float to the top.
For the sauce, melt unsalted butter in a pan over medium heat and add the sage leaves. Cook until the butter is golden and smells nutty.
Remove the ravioli with a slotted spoon and toss them gently in the brown butter sage sauce.
Serve the ravioli hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
