Lobster Alfredo Stuffed Ravioli

Name: Lobster Alfredo Stuffed Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup cooked lobster meat, chopped; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup unsalted butter; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; Salt and pepper to taste

Highlighted under: Celebration Feast Ideas

I can't help but indulge in the luxurious flavors of Lobster Alfredo Stuffed Ravioli. This dish combines the rich, creamy allure of Alfredo sauce with succulent chunks of lobster, creating a delightful experience from the very first bite. Cooking fresh pasta and stuffing it with a hearty combination of lobster and cheese adds a homemade touch that always impresses my family and friends. Whether it's a special occasion or simply a night in, this recipe never fails to deliver a taste of decadence.

Created by

Ella

Last updated on 2026-01-22T10:21:27.886Z

When I first attempted making Lobster Alfredo Stuffed Ravioli, I was apprehensive about the process of making pasta from scratch. However, the joy of rolling out the dough and filling it with a creamy lobster mixture quickly became an addictive ritual for me. I discovered that using fresh lobster elevates the dish, perfectly balancing the flavors of the Alfredo sauce.

One of my favorite tips is to add a hint of nutmeg to the sauce; it adds a warm depth that complements the richness beautifully. By prepping the lobster and sauce ahead, I’ve made this an easy dinner party option that never ceases to impress my guests. It’s a dish that speaks to my love of both cooking and sharing great food with others.

Why You'll Love This Recipe
Decadent filling that perfectly complements the creamy Alfredo sauce
Homemade pasta adds a unique touch and texture
Impresses guests with restaurant-quality flavors

The Art of Pasta Making

Making fresh pasta is one of the most rewarding aspects of this Lobster Alfredo Stuffed Ravioli recipe. When mixing the flour and eggs, it's essential to create a smooth, cohesive dough by kneading for at least 10 minutes. This process develops gluten, which gives the pasta its desirable chewy texture. If your dough feels too dry, you can add a small amount of water, but be careful not to make it too sticky.

After resting the dough for 30 minutes, rolling it out is where the magic happens. Use plenty of flour to prevent sticking, and roll until it's about 1/16 inch thick for the right balance of thinness and strength. If you have a pasta machine, start with the widest setting and work your way to the thinner settings for even better results. Chilling the rolled dough in the fridge helps make it easier to handle.

Perfecting the Filling

The filling for your ravioli is crucial and deserves attention. Using fresh lobster meat enhances the flavor tremendously, as frozen lobster may lack the same sweetness and texture. When preparing the filling, ensure the lobster is chopped into small, uniform pieces to guarantee even distribution and a better bite. For a creamier filling, consider using mascarpone cheese instead of ricotta, providing a richer mouthfeel that complements the Alfredo sauce beautifully.

Seasoning is vital to bring out the natural flavors of the lobster. Don't hesitate to adjust the salt and pepper to your taste preferences, especially if you're using salty cheese. Adding a hint of lemon zest can also brighten the filling, cutting through the richness and adding freshness, which is particularly delightful.

Ingredients

For the ravioli:

For the Pasta Dough:

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

For the Lobster Filling:

1 cup cooked lobster meat, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Alfredo Sauce:

1/2 cup unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

Serve with fresh parsley and additional Parmesan cheese if desired.

Instructions

Prepare the ravioli and Alfredo sauce separately for the best results.

Make the Pasta Dough

In a large bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Lobster Filling

In a mixing bowl, combine chopped lobster meat, ricotta cheese, Parmesan, salt, and pepper. Mix well and set aside.

Roll Out the Pasta

Divide the rested dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin. Cut into squares about 3 inches across.

Fill the Ravioli

Place a teaspoon of the lobster filling in the center of half of the squares. Moisten the edges with water and top with remaining squares. Press to seal tightly.

Make the Alfredo Sauce

In a saucepan, melt butter over medium heat. Stir in heavy cream, bringing it to a simmer. Add Parmesan cheese and nutmeg, stirring until thickened. Season with salt and pepper.

Cook the Ravioli

Bring a pot of salted water to a boil. Cook ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon.

Serve

Plate the ravioli and drizzle with Alfredo sauce. Garnish with parsley and additional Parmesan cheese.

Enjoy your flavorful Lobster Alfredo Stuffed Ravioli!

Pro Tips

For a touch of freshness, consider adding sautéed asparagus or peas to the dish right before serving.

Saucin' It Up: Alfredo Mastery

Creating a smooth, silky Alfredo sauce is simple if you follow a few key steps. Start by melting the butter over medium heat and be sure not to let it brown – this can change the flavor profile. Once the cream is added, gently simmer the mixture until it begins to thicken; you want to stir constantly to avoid scorching. If your sauce becomes too thick, you can whisk in a bit of reserved pasta water to loosen it while maintaining creaminess.

The choice of Parmesan is essential for depth of flavor. Choose freshly grated cheese over the pre-packaged varieties, as it melts better and lacks the additives that can affect creaminess. Additionally, taste as you go: a pinch of salt or a dash more nutmeg can elevate the overall dish.

Serving and Storage Tips

For the best presentation, serve your Lobster Alfredo Stuffed Ravioli immediately after cooking. Drizzling the sauce right after plating preserves its silky consistency. Garnishes like freshly chopped parsley or a light sprinkle of additional Parmesan can enhance visual appeal and flavor. For an added touch, consider a drizzle of good-quality olive oil just before serving for richness and sheen.

If you have leftover ravioli, they can be stored in an airtight container in the refrigerator for up to two days. I recommend freezing them uncooked; simply place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be cooked directly from frozen, adding an extra minute or two to the boiling time.

Questions About Recipes

→ Can I use frozen lobster?

Yes, you can use frozen lobster meat. Just make sure to thaw it completely before adding it to the filling.

→ What if I can't make pasta from scratch?

You can use store-bought fresh or frozen pasta sheets as a quick alternative.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can this be made ahead of time?

Absolutely! You can prepare the filled ravioli and refrigerate them earlier in the day, then cook them just before serving.