Ravioli Recipes | Lobster Ravioli & Cheese Ravioli

Homemade Cheese Ravioli

If you’re craving of something comforting, like a rich Italian meal – bring the Mama taste home with this homemade ravioli recipe! Filled with an irresistible combination of cheese and topped with a lush pesto-Alfredo sauce, these ravioli are something anyone can make at home. It has a lot of ingredients, but please believe me—it is SO worth it. These are the steps to get it and make this Easy Comforting Italian classic at home.

Why Make Homemade Ravioli?

There’s something satisfying about making ravioli from scratch While making them from scratch takes a little longer, you will taste the difference in the fresh vs. buying them pre-made at any store!

Ravioli Recipe

There are 3 basic steps to making ravioli;

〰 Make the Dough: Just flour, eggs, water and a little olive oil.

〰 Preparing the Filling: A blend of ricotta, Parmesan, mozzarella, and provolone cheeses.

〰 Crafting the Sauce: A pesto-Alfredo sauce made with heavy cream, garlic, and basil pesto, topped with a warm marinara sauce for an extra burst of flavor.

Ingredients

Dough Ingredients:

For a soft, stretchy dough that holds the filling perfectly, you’ll need:

• 2 cups all-purpose flour

• ½ teaspoon kosher salt

• 3 large eggs

• 1 teaspoon olive oil

• Water (as needed for consistency)

Cheese Filling Ingredients:

The filling is rich and creamy, combining several cheeses for the perfect melt-in-your-mouth experience:

• ½ cup ricotta cheese

• ¼ cup shredded mozzarella

• ¼ cup shredded provolone

• 1 tablespoon grated Parmesan

• 1 large egg

• ¾ teaspoon dried parsley

• ¼ teaspoon kosher salt

• ⅛ teaspoon black pepper

Pesto-Alfredo Sauce Ingredients:

This creamy, garlicky sauce brings out the flavor in every bite:

• 2 tablespoons olive oil

• 2 cloves garlic, finely chopped

• 3 tablespoons prepared basil pesto

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• 1⅓ cups marinara sauce

Step-by-Step Guide to Making Ravioli

Preparing the Dough

〰 Form the Dough: On a clean work surface, pile your flour and make a well in the center. Crack the eggs, pour in olive oil and salt to that well. Whisk eggs with fork, pulling in flour from edges until a shaggy dough forms.

〰 Knead: Just knead for about 8-10 minutes until smooth. The dough should have a consistency similar to modeling clay.

〰 Rest the Dough: Wrap in plastic and let it sit at room temperature for 30 minutes.

Making the Filling

〰 Mix the ricotta, mozzarella, provolone, Parmesan, egg, parsley, salt, and pepper in a bowl. Set aside.

Preparing the Sauce

〰 Add Olive Oil to Skillet: Melt olive oil in a non-stick pan at medium heat. After a minute, add the garlic and pesto to it till aromatic.

〰 Add Cream: Stir in the heavy cream, bring to a light simmer then reduce heat and add Parmesan. Allow it to thicken slightly and then set aside, keeping warm.

How to Assemble the Ravioli

Rolling Out the Dough

Divide Dough: Cut your dough into quarters and roll out each piece. Start with a pasta roller at the widest setting, folding and rerolling until smooth.

Roll Out Dough: Begin feeding the dough through progressively thinner settings until it is as thin as desired (1/32 inch).

Filling & Sealing the Raviolis

Filling: Put 1 teaspoon of filling on each dough sheet, spread an inch apart.

Seal Ravioli: Dip your finger in some water around the filling and place another sheet of dough on top; press all round each mould to seal.

Cutting the Ravioli

Using a pizza cutter or knife, cut between the mounds to create individual ravioli. Place on a floured surface.

Cooking the Ravioli

Boil: Bring a large pot of salted water to a boil. Drop ravioli in several batches, and stir to prevent sticking until they float (about 4-6 minutes).

Drain and Plate: Drain well and prepare for plating.

What to serve with ravioli?

To serve, put the ravioli in bowls with warmed marinara sauce on top followed by a drizzle of pesto-Alfredo sauce. If you like sprinkle with extra Parmesan and serve them together w/ a side salad of fresh greens.

Storing Leftover Ravioli

Refrigerating Tips

How to Store: Keep leftovers in an airtight container for up 3 days. Microwave or reheat on stove over low to medium-slow heat.

Freezing Tips

If you have leftover ravioli, freeze in a single layer on a rimmed baking sheet until firm to the touch and then store them into an freezer-safe bag for up 6 months.

Tips to Make Perfect Ravioli

Use a Pasta Roller: While they can be rolled out by hand, a pasta roller would come in handy.

Keep It Simple: Use your choice of cheeses, but keep ricotta for its smoothness.

Seal It Well: Make sure every last ravioli is sealed perfectly so no filling leaks out.

Don’t Overfill: Use just enough filling to allow for proper sealing.

Lobster Ravioli

This recipe for Lobster Ravioli is a great choice if you want to add flair to your home cooking. Imagine a ravioli filled with delicious lobster, wrapped in freshly made pasta, and garnished with a smooth and creamy sauce. Although it seems gourmet, anyone with a little effort can prepare it easily. Let's get started so you can prepare this restaurant quality dish in your own kitchen!

Ingredients

Before you start, let’s gather everything you’ll need.

For the Homemade Pasta Dough:

• All-purpose flour: 2 cups (240g)

• Eggs: 3 large

• Olive oil: 1 tablespoon

• Salt: ½ teaspoon

For the Ravioli Filling:

• Cooked lobster meat: 12 ounces, finely chopped (about 2 cups or 342g)

• Garlic: 3 cloves, minced (about 1 tablespoon or 9g)

• Whole milk ricotta cheese: 1 cup (250g)

• Lemon zest: 2 teaspoons

• Salt: ¾ teaspoon

• Ground black pepper: ¼ teaspoon

• Homemade pasta dough: 1 pound (450g)

For the Sauce:

• Unsalted butter: 1 tablespoon

• Shallot: 1, thinly sliced (about 35g)

• Dry white wine: ¾ cup (180mL)

• Heavy whipping cream: ½ cup (120mL)

• Fresh sage or thyme, finely chopped: 1 teaspoon

• Salt: ½ teaspoon

• Ground black pepper: ¼ teaspoon

Lobster Ravioli Recipe

Making the Pasta Dough:

〰 Making the Dough Base: Take a clean surface and pour out all of that flour. Create a well in the middle and add eggs, olive oil, salt.

〰 Add ingredients: Beat the eggs with a fork and incorporate varying amounts of flour from around until you have some dough.

〰 Make the Dough: Use your hands, or a bench scraper to gather together all of dough into one ball. Knead the dough until smooth and elastic, about 10 minutes. Cover with plastic and let rest at room temperature for 1 hour.

For the Lobster Ravioli Filling:

〰 Prepare the Filling: In a large bowl, combine lobster with garlic ricotta lemon salt and pepper.

〰 Roll Out the Dough: Dusting both the dough and your work surface with a little flour, divide into quarters newspaper 4 pieces of the above. Working on a clean surface, the dough is rolled out with pasta roller or rolling pin into thin sheets of about 1/16-inch thickness.

〰 Shape the Ravioli: Place a sheet of rolled-out dough on your work surface. Drop 1-tablespoon portions of the lobster filling about an inch apart on the sheet. Brush water around the filling mounds, then place another sheet of dough on top, pressing around each filling to seal. Cut into individual ravioli squares.

〰 Chill the Ravioli: Lay the ravioli on a baking sheet and refrigerate. You can also freeze them for up to a month.

Making The Sauce

〰 To cook the ravioli: Fill one of your prep water containers with approximately 4 quarts of water and place it on a burner, add about a tablespoon of salt, cover that pot to expedite its time to boil.

〰 Sauté the Shallot: Heat a generous knob of butter in a large skillet over medium-high heat. Add shallots and cook until translucent, about 1 minute.

〰 Add Wine and Reduce: Pour the wine into pan as your stirring, Lower heat and continue to stir until reduced by half in volume (should take awhile about four minutes)

〰 Sauce: Stir in the cream, sage or thyme and salt pepper to taste. Stir until starting to thicken, about 2 minutes. Remove from heat.

Cook Ravioli and Combine with Sauce:

〰 Cook the Ravioli: Slowly drop in the raviolis into boiling hot water and stir it occasionally to avoid sticking together, cook for about 2-5 minutes till done al dente.

〰 Add to the Sauce: Use a slotted spoon to transfer the ravioli to the skillet with the sauce. Heat the skillet over medium-high heat and stir well while it comes to simmer, you can add a small amount of pasta water (about 2-4 tablespoons) if sauce is too thick and serve immediately.

Notes for Perfect Lobster Ravioli

〰 Rest the Dough: Allowing the dough to rest makes it easier to roll out and improves the texture.

〰 Roll Thin: Homemade pasta thickens slightly when it cooks, so aim for a thin, even sheet.

〰 Chop Lobster Finely: This distributes the lobster evenly throughout the filling.

〰 Seal Properly: Avoid overfilling to ensure the ravioli seals completely.

〰 Creative Cutters: If you don’t have a ravioli cutter, cookie cutters work great too, giving you the chance to experiment with shapes.

FAQs

What If I Have No Pasta Roller?

A pasta roller makes this easier than rolling by hand. you can roll the dough by hand to about 1/32 inch thickness.

What if I don’t have provolone cheese?

No worries! You can swap it out for asiago or pecorino without a problem.

Can I freeze ravioli with the filling inside?

Absolutely! Spread them over a tray — freeze so that they turns out hard and then transfer to an air-tight container. Store these in your freezer!

What Can I Serve With Ravioli?

We like to serve this hearty dish with a light side salad or garlic bread.

Is it okay to use store-bought pesto for the sauce?

Yes, store-bought pesto works just fine! You can also make it from scratch if you prefer.

Can I use frozen lobster for the filling?

Frozen cooked lobster is fine but must be thawed and added to the filling, If you use frozen lobster, avoid freezing the finished ravioli afterward.

How can I make the dough if I don’t have a pasta roller?

A rolling pin works just fine. Just roll as thin as you can—around 1/16-inch is ideal.

What wine to use for the sauce?

They are best paired with a dry white wine such as Sauvignon Blanc or Pinot Grigio. It really elevates the flavors and adds a depth to it.

How long can I store uncooked ravioli in the freezer?

The ravioli can be frozen in an airtight container for up to a month.

Can I substitute other seafood in the filling?

Absolutely! Shrimp, crab, or even a mixture of seafood could work well for a unique twist on this recipe.