Lobster Ravioli with Lobster Butter Sauce
Lobster Ravioli with Lobster Butter Sauce
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Lobster Ravioli with Lobster Butter Sauce

40 MIN
20 MIN
2 main dishes or 4 appetizers






  1. In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
  2. On a work surface, lay eight squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients. Place on a baking sheet lined with parchment paper. Cover and refrigerate.


  1. In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
  2. Bring the cooking juices to a boil and reduce until about 60 ml (¼ cup) of sauce remain. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
  3. Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with pepper.


  1. We loved the sauce but the mascarpone cheese made it too sweet. My opinion should be made with a savoury cheese like ricotta.

  2. I would like to make this for Valentine's Day...my question is do you cook the lobster meat before filling the ravioli? I have raw lobster tails. thanks!!

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