Lobster Ravioli with Crabmeat Cream Sauce
Indulge in the ultimate seafood luxury with this Lobster Ravioli with Crabmeat Cream Sauce—an elegant dish that's perfect for special occasions or when you want to impress. These handcrafted ravioli are filled with a rich blend of succulent lobster meat, creamy ricotta, Parmesan, and aromatic parsley, all wrapped in delicate, silky pasta. Topped with a luscious garlic and white wine-infused cream sauce studded with tender chunks of crabmeat and a hint of fresh basil, this recipe delivers a decadent balance of flavors. Whether you’re serving it as a show-stopping main course or a sophisticated dinner party appetizer, this restaurant-worthy dish will leave your guests craving more. Perfectly balanced and undeniably indulgent, this is the seafood pasta recipe you’ll come back to time and time again.
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Recipe Information
Ingredients
- 8 ounces Lobster Meat
- 1 cup Ricotta Cheese
- 1 cup Parmesan Cheese, grated
- 1 teaspoon Garlic, minced
- 2 tablespoons Fresh Parsley, chopped
- 1 large Egg
- 1 pound Fresh Pasta Dough (or Wonton Wrappers)
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic, minced (for sauce)
- 2 cups Heavy Cream
- 4 ounces Crabmeat, cooked
- 0.25 cup White Wine
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Basil, chopped
Instructions
In a mixing bowl, combine the lobster meat (finely chopped), ricotta cheese, Parmesan cheese, garlic, parsley, and egg. Mix until well combined. Set aside.
Roll out the fresh pasta dough into thin sheets, or use wonton wrappers as an alternative. Place small dollops (about 1 teaspoon each) of the lobster filling on one sheet of pasta, spacing them evenly.
Brush water or egg wash around the filling to help seal the ravioli. Lay another sheet of pasta over the top and press around the filling to seal, ensuring there are no air bubbles.
Use a ravioli cutter or a sharp knife to cut the ravioli into individual pieces. Set aside on a floured surface.
Bring a large pot of salted water to a boil. While waiting for the water to boil, start preparing the sauce.
In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Stir in the white wine and lemon juice, allowing it to reduce slightly. Add the heavy cream and bring to a gentle simmer.
Gently fold in the crabmeat and season with salt and black pepper. Cook for 3-4 minutes, allowing the flavors to meld together. Stir in the fresh basil and set aside, keeping the sauce warm.
Cook the ravioli in the boiling water for 3-4 minutes, or until they float to the surface. Drain carefully.
Plate the cooked ravioli and spoon the crabmeat cream sauce generously over the top. Garnish with additional Parmesan cheese and fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 37.9 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 479 mg | 37% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 425 mg | 9% | |
*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.
