This shortcut lobster ravioli recipe is perfect for weeknights, date nights, or really any night of the week. Wonton wrappers sub in for fresh pasta, but no one needs to know! Try this fresh take on lobster before summer ends.
The summer is almost over, which means time to squeeze in a last minute lobster recipe. Generally, I’m a lobster purist. I like a good old steamed lobster, and I’ll eat practically every party except the shell. A traditional lobster roll comes in close second, with just a hint of mayo on a buttery bun. Yum. It’s your standard Cape Cod fare, and I try to get as much as I can during the very few warm months.
Since this is a food blog, it would be kind of silly for me to post non-recipe recipes, such as the above. Instead, I decided to branch out and make another delicious lobster dish, Lobster Ravioli. It’s tasty, pretty, and brings a little more flavor to the already delicious lobster. As a bonus, it’s a little fancier than the clam shack lobster that I’m used to eating, thus making me feel a little fancier.
What is it about this lobster ravioli recipe that makes it worthy of your effort? If the delicious flavors aren’t enough, one major sticking point is the amazing shortcut I used: wonton wrappers. Who wants to roll their own pasta dough? Not this guy. I don’t even know how to make pasta dough. Wonton wrappers are essentially thin, already prepared pasta dough. You can fill them with whatever your little heart desires, steam or fry them, and enjoy. I use wonton wrappers for everything ravioli and raviol-ish (like manti, which are Armenian dumplings). If you’re not using wonton wrappers, I highly recommend trying them out in some non-Asian dishes.
Back to the lobster, though. Since I love even the most basic, steamed lobster, it was important for me to let the lobster flavor really shine through. In this recipe, the lobster is truly the star. A little cheese and just a hint of shallot really make it shine. The sauce I used (which you don’t have to use) was just a little cream and fresh tomatoes; it highlighted the lobster flavor without being too rich or creamy.
This recipe is flavorful, easy, and special enough for date night. Be sure to tag me on social media if you try it! @whitecoatpinkapron.
Looking for some other yummy, summer recipes? Try this Kale and Artichoke Pasta Salad with Lemon Lavender Dressing, Purslane Salad, or Dolma.
Lobster Ravioli Recipe
This shortcut lobster ravioli is made so much easier by using pre-made wonton wrappers!
Ingredients
- 2 1 lb lobsters, steamed, claw and tail meat removed and roughly chopped. This is equal to about 1 cup roughly diced lobster meat (discard bodies, or save for another purpose.)
- 1/4 cup mascarpone cheese
- 1/4 cup ricotta cheese (full fat)
- 1/2 tsp minced shallot
- salt
- 50 wonton wrappers
- all purpose flour (for dusting)
- 1 large tomato, diced
- 1/2 cup heavy cream
Instructions
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Mix the chopped lobster claw and tail meat, cheeses, shallot, and a pinch of salt together in a medium bowl. Taste, and salt again if needed.
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Place a wonton wrapper on your counter or cutting board. Put about 1 1/2 tsp of the lobster mixture in the center of the wrapper. Dip your finger in a bowl of water, and use your finger tip to wet the edges of the wonton wrapper.
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Carefully place another wonton wrapper on top of the first; try not to make any air pockets. The best way to do this is to gently press down on the top wrapper around the filling, pushing the air outward, and sealing the edges as you go.
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When you've finished the first ravioli, place it on a baking sheet lined with parchment and lightly dusted with flour. Repeat the process until you have used up all of the lobster mixture, or all of the wonton wrappers. These can be placed on the baking sheet in a refrigerator for a few hours until ready to use.
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When ready to cook, bring a pot of water to a rolling boil, and salt with 1-2 tsp kosher salt. Add about 5-6 ravioli, one at a time, and boil until they float to the top, about 2-3 minutes. Be sure not to overcrowd the pot.
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While the water is coming to a boil, heat a 10-12" saute pan over medium low. Add the tomato and cream, and stir every few minutes, reducing the heat if the cream begins to curdle. Cook until slightly thickened, then reduce to the lowest setting.
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As the ravioli finish boiling, add them to the pan with the tomato and cream, and repeat the process of boiling all of the ravioli.
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When finished, gently stir all of the ravioli in the sauce to coat, and serve.
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