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Lobster Ravioli With Best Lobster Sauce

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 983 kcal
Course: Others

Ingredients

  • 1 cup cooked lobster meat diced
  • ½ cup mascarpone or full-fat cream cheese
  • ½ tsp fresh lemon zest
  • ½ tsp minced chives
  • Sea salt and freshly ground pepper to taste
  • 32 wonton wrappers
  • water
  • 2 shallots peeled and thinly sliced
  • 2 cups cracked lobster shell pieces
  • 1 Tbsp tomato paste
  • 1 cup dry white wine
  • Pinch of saffron threads
  • 12 Tbsp butter 1 ½ sticks, diced
  • Sea salt and freshly ground pepper to taste
  • fresh chives for garnish optional

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. In a mixing bowl, gently combine the lobster meat with the cheese, lemon zest, and chives. Season with salt and pepper to taste. Set this aside.
  3. On a clean, flat work surface, lay out 16 wonton wrappers. Place a tablespoonful of the lobster filling in the center of each wonton. Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
  4. Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
  5. Place the ravioli on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you prepare the sauce.
  6. In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the shallots, lobster shells, and tomato paste. Stir and sauté until very fragrant, approximately 5 minutes.
  7. Add the wine and saffron to the pan. Allow the wine to come to a boil. Stir to deglaze the pan. Remove the pan from the heat and allow the sauce to steep for 5 minutes. After 5 minutes, strain the liquid into a glass measuring cup or bowl. Discard the shallots and shells.
  8. Bring a large pot of generously salted water to a boil. Add the ravioli to the boiling water and cook for about 5 minutes while you finish the sauce.
  9. Wipe out the saucepan and pour the reserved liquid back into the pan. Turn the heat to medium-high and bring the liquid to a boil. Allow it to reduce down to about 1/4 to 1/3 cup. Turn the heat to low and gradually whisk the remaining butter into the liquid. If it is too thick, add a little of the pasta water to the sauce. Season with salt and pepper to taste.
  10. Drain the pasta and divide it among 4 serving bowls. Spoon the sauce over the ravioli and garnish with some chives, if using. Serve immediately.

Nutrition Information

Calories 983kcal (49%) Carbohydrates 156g (52%) Protein 39g (78%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 137mg (46%) Sodium 1906mg (79%) Potassium 562mg (16%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 561IU (11%) Vitamin C 2mg (2%) Calcium 265mg (27%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 983

% Daily Value*

Calories 983kcal 49%
Carbohydrates 156g 52%
Protein 39g 78%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 137mg 46%
Sodium 1906mg 79%
Potassium 562mg 12%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 561IU 11%
Vitamin C 2mg 2%
Calcium 265mg 27%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.