Lobster Ravioli Shopping Tips
Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.
Lobster Ravioli Cooking Tips
Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.
5 Sauces to Make with Trader Joe’s Lobster Ravioli
*Featured image via A Hint of Wine (Top) and Family Foodie (Bottom)
If you don’t already know, I’m a big fan of Trader Joe’s. They have everything to cheat your way to through some delicious yet easy meals. This week, I was perusing through the aisles and came across their Lobster Ravioli. For only $3.99, I thought it was worth a try.
While you shouldn’t expect huge chucks of Lobster, the Ravioli is tasty, flavorful and filling. Trader Joe’s suggest that you make their Lobster Ravioli drizzled with just a bit of Organic Garlic Extra Virgin Olive Oil and a toss of Shaved Parmesan, Romano & Asiago Blend. However, if you’re looking to take your Lobster Ravioli “up a notch”, check out some of these delicious Lobster Ravioli recipes below. If you’re daring, go ahead and make the Lobster Ravioli from scratch. If not, it’s OK, no one has to know that you cheated by buying the Lobster Ravioli from Trader Joe’s……. your secret is safe with me!
[Lobster Ravioli with a Creamy Parmesan-Tomato Sauce via A Hint of Wine ]
[Brown Butter Lobster Ravioli with Tomato Cream Sauce via Half Baked Harvest ]
[Lobster Ravioli with Shallot Vodka Cream Sauce via Food 52 ]
[Lobster Ravioli with Shrimp Garlic Caper Sauce via Family Foodie ]
[Lobster Ravioli with Saffron Cream Sauce via I Can Cook That ]
Ash Renee, is an NYC Real Estate/Business Lawyer, Consultant, and Blogger. A New York transplant for the last 10 years, Ash loves exploring the NYC restaurants, fashion, and the black professional social scene. Ash was born and raised in Chicago.
Lobster Ravioli with a Creamy Parmesan-Tomato Sauce
I’d give just about anything to drown in this creamy tomato sauce – like, literally.
So last night, I’m hovering over the range “taste testing” the sauce by the spoonful, and I ask the sous chef if I need to make more (for the two of us, by the way…) – because I have a serious phobia of not having enough sauce. Is that a thing? I’m pretty sure it is, and I am plagued with angst just about daily from it. Is it because I eat half the sauce while I’m making dinner? Maybe. I’m not going to rush to conclusions here.
So, the sous chef assures me we have enough – but out of an abundance of caution, I make more sauce. Naturally. Because the sauce is just. that. good. (By the way – let the record reflect – there was no leftover sauce.)
I know, I know, you’re all like, “what about the lobster ravioli?” Let me rewind quickly. The sous chef, and dual-hatted blog critic, has been telling me that we need easy recipes on here. So I’m all like, great! World’s easiest recipe coming right up. It’s Trader Joe’s lobster ravioli. Is that cheating? Possibly. But this is, as I’ve always said, a judgment-free zone.
Unless you’re the sous chef. He’s all like, “are you really going to blog about this and not make homemade ravioli?” Number one: he asked for easy recipes, and it doesn’t get much easier than this. Number two: after dinner, he tells me I HAVE to blog about this.
And as much as I love Trader Joe’s, clearly, the sauce makes this whole thing ah-mazing. And this is so quick, so easy, and hassle-free. It literally comes together in the blink of an eye, and perfect for a special occasion.
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1) In a skillet, add the butter and oil and let it get nice and hot over medium heat. Add the shallot, garlic and herbs, allow them to get nice and translucent.
2) Add the wine and allow it to cook for about 30 seconds, add the lobster meat, season lightly with salt and pepper and cook the mixture together for 1 minute. Turn the heat off and allow the lobster mixture to cool.
3) In a large bowl, add the ricotta, parmiggiano, and the cooled lobster mixture, mix everything together well, cover with some plastic wrap and place it in the fridge for about 30 minutes.
4) When ready to fill, lay the pasta sheets in front of you, dollop some of the lobster filling on your pasta sheets, brush all the edges and in between the filling with some egg wash, fold the over half of the pasta sheet over the filling making sure to push out any extra air bubbles and cut out your ravioli either with a ravioli cutter or cookie cutter. Place them on a baking sheet that has been lined with parchment paper and sprinkled with semolina and pop them in the fridge while you make the sauce
5) In a large skillet with high sides, add the oil and let it get nice and hot over medium-high heat.
6) Add the shallot, mushrooms, herbs, garlic and hot pepper flakes. Cook the mixture for about 7 to 8 minutes or until the mixture develops great golden brown color.
7) Season the mushroom filling with salt and pepper, add the wine and allow the wine to cook for about 30 seconds.
8) Add the canned cherry tomatoes along with about 1/4 cup of water (add the water to the can of tomatoes after you added the tomatoes to the skillet), reduce the heat to medium, partially cover the skillet with a lid and allow it to simmer for about 20 minutes, remove the lid about 5 minutes before the sauce is done.
9) Add the cream to the sauce, season the sauce with salt and pepper to taste and allow it to simmer for a couple minutes while you cook the ravioli.
10) To cook the ravioli, add them to a big pot of salted boiling water and let them cook for just a few minutes or until the float to the surface, drain them well.
11) Add the drained ravioli to the sauce, add a handful of parmiggiano, give everything a good toss together and serve right away!
Sweet Pea Ravioli with Lobster
Recipe adapted from Carmen Quagliata, Union Square Cafe, New York, NY
Yield: 4 to 6 servings
Prep Time: 1 hour, plus resting and cooling time
Cook Time: 2 hours
Total Time: 3 hours, plus resting and cooling time
For the Lobster Stock:
1 tablespoon vegetable oil
⅓ cup roughly chopped yellow onion
⅓ cup roughly chopped carrot
⅓ cup roughly chopped celery
For the Pasta Dough:
1½ cups, plus 2 tablespoons, all-purpose flour
1½ cups, plus 2 tablespoons, durum wheat flour
6 eggs, plus 3 yolks, divided
For the Sweet Pea Filling:
3 cups (1 pound) fresh sweet peas, divided
1 tablespoon unsalted butter
1 teaspoon shallots, minced
1 teaspoon chopped tarragon
1 teaspoon chopped chives
1 teaspoon chopped parsley
4 tablespoons unsalted butter
1. Make the lobster stock: In a medium stock pot, bring the water to a boil and prepare an ice bath. On a cutting board, twist off the tail, claws and knuckles from the lobster. Cut the lobster body in half, discard the black roe sack and set aside. Add the tail, claws and knuckles to the boiling water, and cook until bright red, 3 minutes. Remove the lobster parts from the water and transfer to the prepared ice bath, reserving the cooking liquid. When the lobster parts have fully cooled, remove the meat from the shells and cut into ½-inch pieces, reserving both the meat and the shells separately.
2. In a medium stock pot, heat the olive oil over medium-high heat. Add the reserved lobster body halves and sauté until bright red, 5 minutes. Add the reserved shells with the onions, carrots and celery, then cook until lightly golden, 5 minutes. Add the wine and the reserved lobster cooking liquid, bring to a boil and reduce to a simmer for 45 minutes. Strain the lobster stock, discarding the solids, and return the liquid back to the pot. Bring to a boil and reduce to ½ cup of liquid, 40 to 45 minutes.
3. Meanwhile, make the pasta dough: In the bowl of a stand mixer fitted with a dough hook attachment, mix together the all-purpose flour, durum flour and salt. With the motor running, add 5 of the eggs, the egg yolks and the water to the flour mixture. Knead until a dough comes together, then transfer the dough to a lightly floured surface and knead again until a smooth dough forms. Shape the dough into a round disc, cover with plastic wrap and let rest for 30 minutes.
4. Make the sweet pea filling: Bring a pot of salted water to a boil. Add all but ¼ cup of the peas and cook until tender, 2 to 3 minutes. Transfer the peas to a blender. In a small skillet, melt the butter over medium heat. Add the shallots and sweat until translucent, 5 minutes. Transfer the peas to the blender with the remaining filling ingredients. Blend the mixture until smooth, then let cool completely. Transfer to a piping bag.
5. Roll out the pasta: Cut the pasta dough into quarters and pass each quarter through a pasta roller on its widest setting. Continue to roll out to a ⅛-inch thickness, rolling twice on each setting before getting thinner. Cut the long sheets of pasta into 10-by-6-inch rectangles. Stack the pasta sheets with parchment in between each sheet and cover with a damp cloth.
6. Place 1 sheet of the pasta on a clean surface and pipe about 8 tablespoons of filling on the dough in a row on the bottom half of the sheet, ½ inch away from the edge and 1 inch apart. Beat the remaining egg and brush around the dots of filling. Place another sheet of pasta over the filling and use your fingers to seal the edges, making sure not to trap any air. Once sealed, either cut out the ravioli into squares using a fluted pastry cutter or into circles with a 2-inch fluted ring cutter.
7. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 6 to 7 minutes, then strain.
8. Assemble the dish: In a large skillet, melt the butter over medium heat. Add the reserved peas, lemon juice and reduced lobster stock, and bring to a simmer. Cook until the peas are vibrant green and tender, 3 minutes. Add the cooked ravioli and lobster meat, and cook until the lobster is warmed through, 2 minutes, tossing to coat. Season with salt, transfer to a platter and serve.
*This article was originally published on 06/21/2016 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.
This Lobster Ravioli makes for a delicious first course for any special occasion — especially the upcoming holidays for a fancier recipe! It’s elegant yet simple, it’s buttery and it’s just a burst of goodness in your mouth with every bite!!
If you live in Dallas and have dined at the Italian restaurant, Nonna, you’ll easily guess where the inspiration for this recipe came from. Their Ravioli of Maine Lobster on the menu is just the richest, butteriest, uncomplicated dish on the menu that you simply cannot get enough of. The ravioli is served in a simple, buttery broth and the lobster filling just melts in your mouth! If you live in Dallas and have yet to try it, it is a must.
When adding this to a fancy menu over the holidays this could easily be your main course if serving heavy appetizers however, I prefer it as a first course when you just sit down at the table. It’s little, pillowy dumplings of lobster in a simple broth just to get the dinner going and set the tone for the meal! I’d then go into a nice crisp salad, followed by something like a prime rib, a juicy filet mignon, or braised brisket — whatever your heart desires.
Lemon Butter Sauce for Lobster Ravioli
- Author: chefjar
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 1 x
This lemon butter sauce for lobster ravioli is outrageous! Lobster ravioli tossed in a lemon garlic butter sauce is a deliciously easy ravioli recipe ready in minutes! It is always a hit!
- Lobster ravioli – 18 0z (500 gm)
- Unsalted butter-5 tablespoons
- Juice of 1/2 – 1 lemon, depends on your taste
- Garlic cloves ( chopped or minced)-3
- Low sodium chicken stock / wine- 1/2 cup
- Fresh dill/parsley ( finely chopped)-1 tablespoon
- Salt and black pepper -to taste
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions or until al dente. Drain the ravioli.
- Heat a large skillet over medium heat. Add the butter. Once the butter is melted, add the garlic and cook until the butter begins to brown, about 3-4 minutes. Reduce the heat, add the chicken stock ( wine) and lemon juice.Season with salt and pepper. Simmer for 2-3 minutes or until the sauce reduces slightly.
- Add the ravioli and toss gently to combine. Sprinkle with dill.
- Serve immediately and enjoy!
Keywords: lobster ravioli sauce, sauce, lobster ravioli, butter sauce for lobster ravioli
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Lobster Ravioli Recipe With Butter Sage Sauce – An Unforgettable Dish!
Lobster ravioli is my favorite all-time recipe. Any ravioli dish is pretty special, little hand made pasta pillows filled with delicious filling, but when filled with fresh lobster, they become the most elegant and luscious dish.
My family used to own a restaurant in Italy, named after my Bisnonno’s (great-great-grandfather) nickname, and we served the freshest and most delicious food in town. Luigi was the fisherman that would deliver all the freshest fish caught early every morning, and our menu would change based on what he had caught.
When he would deliver lobster, Nonna would ask him to stay for dinner so he could enjoy his favorite dish of Lobster Ravioli. He would always ask for the recipe and Nonna finally gave it to him and showed him the process of hand-making the pasta and delicious filling. He would always say that someday he was going to open a restaurant and make this dish.
I was recently in Italy, in one of the most beautiful coastlines areas in the region of Puglia, and I found Luigi’s restaurant called “Aragosta” which means lobster.
After catching up with Luigi, he had the chef deliver the seafood stew of the day to my table. It was so fresh it tasted like the ocean in a bowl.
I asked for the famous Lobster Ravioli, and he told me they were not ready yet, and he took me into the kitchen where I saw an elderly lady forming the ravioli just like Nonna did. I was so happy to see that he was using the same care that Nonna had taught him so many years ago. The moment of truth came a few minutes later when Luigi placed the Lobster Ravioli in front of me. They looked and smelled exactly like Nonna’s recipe, and the taste was to die for. I savored each bite as it reminded me of my Nonna and those days in the restaurant, watching her make each ravioli by hand for the guests.
It is such a sophisticated dish, I hope you will make Nonna’s famous recipe of Lobster Ravioli for your next special occasion.
8 ounces cooked fresh lobster meat, chopped
2 teaspoons chopped fresh mango
1 1/2 teaspoon heavy cream
1 1/2 tablespoon ricotta cheese
1 large egg yolk
salt and black pepper, to taste
1/4 cup olive oil
9 cloves garlic, peeled and finely chopped
6 ripe tomatoes, seeded and chopped
10 fresh basil leaves, julienned
1/4 cup heavy cream
1/2 cup fresh-grated Parmesan cheese
salt and black pepper, to taste
1 large egg
1 tablespoon water
24 (3-by-3-inch) wonton wrappers
For the filling: Combine the lobster, mango, cream, ricotta, egg yolk, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Place in a covered container and refrigerate for one hour.
For the sauce: Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, for 3 minutes or until it just begins to brown (do not let it burn). Stir in the tomatoes, basil, and cream. Bring the sauce to a simmer then reduce the heat to medium-low. Let the sauce cook for 2 minutes.
Stir the parmesan cheese into the sauce and season with salt and pepper as desired. Turn off the heat.
To assemble the ravioli: Whisk together the egg and water until smooth. Spoon a tablespoon of the filling in the center of half of the wonton wrappers. Brush the edges of the wrappers with the egg wash. Top each wrapper with another wonton wrapper and seal the edges with a fork, pressing out any air around the filling as you seal them. This can be made ahead of time up until this point. Cover tightly and refrigerate until ready to cook.
Bring a large pot of salted water to a boil. Add the wontons, in batches if needed, and cook for 5-7 minutes or until tender. Drain well.
Place the cooked ravioli in individual serving bowls. Top with the pink sauce and serve immediately.