Lobster Ravioli with Crabmeat Cream Sauce

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Lobster Ravioli:
  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt
  • Pepper
  • 1 tablespoon chopped chives
  • Pasta dough, recipe follows
  • Egg white, slightly beaten
  • Crabmeat Cream Sauce:
  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crabmeat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt
  • Pasta Dough:
  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water, as needed
  • Pinch salt
Directions
Crabmeat Cream Sauce:

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

Pasta Dough:

Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.


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4.6 55
I have made this about a dozen times because the results are outstanding.  To be fair, I use my own pasta dough recipe and my own homemade marinara sauce.  A great one is Jasper White's red sauce contained in Emeril's Mussels in Spicy Red Sauce recipe on this site.  Otherwise everything is pretty much the same.  I agree with others who say do not skip the booze.  If you don't have cognac, use some brandy or sherry.  It is what elevates the dish to 5 stars and worthy of serving in a fine Italian restaurant.  The best lobster ravioli I've ever had was at Rino's in East Boston.  This recipe is on par with that.  Just add lobster to the sauce and you have a great clone.  Another dish worth the 2 hour wait at Rino's is their Rino's Special (also available on this site).  Just make sure you watch the Triple D video so you can see the order he adds the ingredients.   Either of these two recipes will impress your guests. item not reviewed by moderator and published
I make this a lot because it's soooo delicious. TBH, you can use crabmeat for all, instead of lobster. I make my own pasta, which is quite easy, if you have a pasta rolling machine. The key is, you really NEED the cognac or brandy. I have a friend who said the alcohol wasn't necessary so I made it once without the hooch. He agreed it wasn't right but I was then able to add the cognac to the sauce and it was much better. I will say, you may need to add a lot of extra prep time unless you're a professional pasta maker. item not reviewed by moderator and published
This sauce is awesome! I doubled the crab meat in the sauce (I used Maine crab meat purchased at my local seafood market.) and used Courvoisier for the cognac. Very easy and delicious! item not reviewed by moderator and published
This turned out great! I used Brandy because that's what I had on hand and it was delicious. item not reviewed by moderator and published
This sauce is to die for!!! If you ate enough of it you probably would die. Extremely high in fat and calories, but definately worth it a couple of times a year. I used 1 oz each of cream sherry and dry sherry and it really was fantastic. Will not be making the lobster ravioli because I just don't have time, but this sauce would be good on just about anything. Yum!! item not reviewed by moderator and published
At the end of all this work, I flub pond the dish lacking in flavor and texture. Sorry, it was thin, watery and not worth the expense of the ingredients. item not reviewed by moderator and published
Amazing! We have made the ravs and they are delicious, but the sauce is just amazing over fresh pasta. This is now a yearly xmas eve recipe. We like to use sherry instead of cognac for a sweeter flavor. item not reviewed by moderator and published
Flavors and textures that this recipe provides...the recipe gave me a SEAFOOD recipe technique that is reliable. For whatever reasons, when any of us cannot get seafood ingredients listed...the recipe IS a seafood recipe. Following the recipe directions BUT substituting seafood type ... shrimp, monkfish, calamari...end result is a terrific flavor..like many other reviews state. Encourage seafood lovers to try this one several times and use what you can get at local grocery stores. Annie, Fremont, CA item not reviewed by moderator and published
I purchased home made raviolis from the local Italian store. Didn't feel like messing with the mess of making my own from scratch. As for the sauce, it was delicious! easy to make. Felt really guilty eating it, it was loaded with heavy cream and butter. No sure if I will make it again because its fating. item not reviewed by moderator and published
I don't eat seafood, but love to cook. I have made this recipe now 3 times and everyone who has eaten it said it was the best ravioli they have ever had! Coming from a Sicilian family, it is xmas eve tradition to do a seafood feast and I added this on the menu last year, which people were literally licking their plate clean. I am about to make it again this year and had to look at the recipe for the grocery list, so I thought I would write the review. It does get expensive, but if you are lucky like I was last year, the seafood counter will make a mistake and charge you $3.99 for 6 lobster tails : I also found a cheaper way to do the crab sauce is buying canned crab meat. The can was $6.99 for a full pound of meat vs $14.99 lb for crab legs, which only gives you a few ounces of actual meat. Last year the crab meat cost me $40, so this was a great way to trim the cost. item not reviewed by moderator and published
This was very tasty! Saw some imitation crab in my freezer and thought hmmm-will try this recipe. Put it over ziti-used my home made red sauce, doubled everything-fried meatballs, antipaste...delicious! item not reviewed by moderator and published
Great dish for New Year's Eve. Made homemade ricotta to go in it. VERY tasty!! item not reviewed by moderator and published
This was such a fantastic recipe. I actually used some blue crab that I had and the entire family loved it. I actually got the Crab Raviloi from Sam's Club but that sauce is to die for. item not reviewed by moderator and published
The whole family LOVED this! I substituted wild gulf shrimp for the 4 oz Maryland crabmeat, since we are here in Texas. I love the dough recipe. It was so elastic and once I found where to get these flours, I was good to go. We will do this again! I served it with garden salad and homemade Rustic Bread. item not reviewed by moderator and published
Thank you Paulaismyidol for your review. I too had Costco lobster ravioli that I was looking for a sauce to make. This is quite quick and easy and oh so yummy. I did not have cognac so I used whiskey and it was fabulous! A definite do over! item not reviewed by moderator and published
I made the raviolis with another favorite dough recipe. I didn't have the amount of lobster the recipe called for (or the $$, so I added shrimp. The stuffing was good but actually could have used more ricotta and less seafood. The cognac was a nice touch. I used the cheap can of crab and wouldn't do that again. The tiny bits of crab gave the sauce a nice flavor, but the texture was not great. I finished the sauce with fresh basil chiffonade and parmesan. Will make it again with better crab and more ricotta in the stuffing. item not reviewed by moderator and published
The sauce is awesome and the ravioli is great too. I would say this recipie is pretty hard and takes some time. that is if you are making your own ravioli, since there are so many components is both the sauce and ravioli. The sauce is pretty easy to make, which is a plus since it is a very good sauce that could probably go with any type of pasta. item not reviewed by moderator and published
I also purchased the lobster raviolis from Costco. I searched all over for a good sauce and this one is PERFECT! It's amazing and goes with the raviolis perfectly! I would make this again and again! Very easy to make. item not reviewed by moderator and published
This was a fantastic recipe. I had bought lobster ravioli from Costco and was looking for a nice sauce to make a complete dish, with the ravioli. I chose this recipe and was not disappointed. It was easy to make and the whole dish turned out fabulous. I followed the directions for the sauce and it was lovely. My husband raved about the dinner and I cannot wait to make this recipe again. This would make a nice dish to serve guests to impress. Thank you for a delish recipe! item not reviewed by moderator and published
This is a delicious recipe. I had leftover lobster claws from a lobster boil and made the ravioli, but used wonton wrappers rather than fresh dough. In the furutre, I would do fresh dough for recipe integrity. The sauce was delicious, as well. item not reviewed by moderator and published
Really good! I too bought the lobster ravioli because of time restraints. The sauce was easy and delicious. I substituted Brandy for the cognac and it worked out well. It's a keeper! item not reviewed by moderator and published
This dish is amazing. My mom and I made it from scratch (ravioli too). It was fun to make, but definitely took a while. It's also expensive, but cheaper than a restaurant and worth it for an occasional treat. item not reviewed by moderator and published
To be fair, we buy the lobster ravioli from trader joe's, but we use this sauce and it is delicious!! We leave the crab meat out and just make it as a tomato cream sauce and it comes out delicious!! This has become one of our favorite meals, and we made it for my boyfriend's family this december and they all loved it. Yum! item not reviewed by moderator and published
I cheated a bit and bought the ravioli from Trader Joe's. The sauce was really easy to make and super rich. I made a huge salad to go with it with a vinaigrette to cut the richness. I had some frozen crab legs so I just steamed them and used the meat from the legs. I also used sherry instead of cognac. It was so delicious, my husband, who is a picky eater, loved it and he took the leftovers to work the next day. item not reviewed by moderator and published
I took a shortcut and bought the lobester ravioli from Sam's Club but made this sauce to go with it for our anniversary dinner and we loved it. All while I was making it I kept thinging that my kitchen smelled so good. We were not disappointed with the taste. My husband said it was as good or better than the lobster ravioli at our favorite Italian eatery. item not reviewed by moderator and published
Used Costco's fresh lobster ravioli (both sides of the package). Made sauce as written except (a) tripled the shallots and (b) used 8 oz tomato sauce & 8 oz heavy cream (because that's the size of the containers LOL). Completely delicious. Not a morsel left. Do try this. It's a winner. item not reviewed by moderator and published
I prepared the sauce just as stated. It lacked flavor and needed something else. Maybe some garlic, basil or something. Just to plain for me. Sorry. item not reviewed by moderator and published
Being the lazy type, I purchased lobster ravioli at Costco and just prepared the crab sauce, I did this with about ? fresh-frozen King crab and ? opilio crab because that's what I could get locally. It was really wonderful, although very rich. This is the first time in years that I haven't had to modify a recipe (beyond spice correction) to get it right, Don't change a thing! This one works! item not reviewed by moderator and published
I ordered this dish at a resturant, lobster ravioli ,cream sauce no crabmeat.Cost 28.50 ,This was a fantastic dish to make.I used crabmeat and shrimp in my cream sauce .this sauce is out of this world easy to make .I doubled the recipe to serve 5 people.They loved it.GREAT RECIPE item not reviewed by moderator and published
Unlike many of the other reviewers, I rolled out the dough and made the raviolis. It was my first attempt at making them from scratch and not only did they come out great, but it was lots of fun, too. My complaint is that the sauce was just too bland. I felt that it really needed some more spices - some more onion or maybe more pepper. Not a lot, but a little. Also, if I do this resipie again, I'll make sure to sprinkle some scallions on top of the sauce after I serve it. item not reviewed by moderator and published
I used Sam's lobster ravioli. The sauce was great and very east to make. I will definitely make this again and again! item not reviewed by moderator and published
took a lot longer then 35 mins. made everything from scratch. was ok but i prefer more of a tomato base and less cream. item not reviewed by moderator and published
This sauce is money! I did the same as a lot of the other reviewers and bought my own lobster raviolis. I made the sauce with regular onions and replaced the cognac with some Austrian white wine. It turned out incredible! This recipe makes do over status! item not reviewed by moderator and published
wow, this was excellent. i did cheap and buy store made raviolis but i saved a bunch of time. the crab sauce was soooooooo rich and full of flavor. i will make this again but for special occ since it is so rich and more of a treat than an every week meal. item not reviewed by moderator and published
I made the sauce for Easter to serve over Costco's fresh Lobster Ravioli. It was incredible! I didn't have time to make my own lobster ravioli but will next time. Made as written except I think I doubled the amount of shallots. item not reviewed by moderator and published
I 've only used the recipe for the sauce. Although I omit the crab, it is still amazing no matter what type of pasta you use it with. Everyone who I've ever made it for was impressed. item not reviewed by moderator and published
This is a fantastic sauce to complement the lobster ravioli. I have never made the ravioli, but I'm unable to find a good enough lobster ravioli in stores, so I might just have to bite the bullet and give that a try next. item not reviewed by moderator and published
Yes..I bought pre-made fresh lobster ravioli..and made the sauce using white wine and sherry..did add lemon and to the dish, asparagus tips and sauteed mushrooms...Needless to say, my husband was impressed.. item not reviewed by moderator and published
I bought premade lobster ravioli to save time and made the sauce using Sherry instead of Cognac. The dish was fantastic!! I will definitely be making it again. The sauce itself was good enough to put over linguine or any other pasta of choice. Thanks for all the suggestions in the reviews - very helpful!! item not reviewed by moderator and published
I have made several recipes of Lobster and/or crab ravioli from scratch.This was the best ever. I make my own pasta dough from memory but otherwise followed the recipe and it was a huge hit. My boys were home from college and we made this together. We plan to do it again when grandmom is in town for the holidays. item not reviewed by moderator and published
I wanted a nice rich sauce to put over a nice Tuna steak and this was perfect. I love crabmeat anyway and thought this would be a good recipe to try something new over fish. I would suggest if anyone does this sauce, use lump crabmeat, NOT the stuff in a can. Huge difference in flavor. I will be trying this sauce again on Pork. I bet it will be delicious. item not reviewed by moderator and published
Absolutely delicious. Just bought the lobster ravioli, but made the sauce recipe. Excellent. item not reviewed by moderator and published
This was a great guidence for a new recipe. I used store bought ravioli and bourbon and it was delicouse. Restraunt quality! item not reviewed by moderator and published
Tried this recently and it was delicious. After reading comments about using less cognac in the recipe, we substituted sherry (Harvey's) and it complemented prefectly. We'll definitely be making this again. item not reviewed by moderator and published
Bought some lobster ravioli from a little french shop... However, we made the sauce - which was VERY good. I would use a little less cognac next time. Also, I added more crab and some shrimp. The recipe was delicious... item not reviewed by moderator and published
I made the sauce and put over store bought ravioli. I added lots of extra crab. Good stuff, but next time I will used less cognac. item not reviewed by moderator and published
The crab sauce was delicious. I added some lemon zest and juice to give it a little kick. WOW.. . item not reviewed by moderator and published
First time making this dish and it was a hit. Everyone loved it. Plan on a little more prep time. Will make it again. item not reviewed by moderator and published
the sauce is great, but the raviolis are not worth the money and time. item not reviewed by moderator and published
I served this to guests and they raved about it for days! The sauce was so rich and creamy and the cognac added great depth! item not reviewed by moderator and published
Recipe is easily halved for two people or appetizer portions. Wonton skins work great instead of making the pasta, making it a bit quicker to make. I used snow crab legs for both the filling and the sauce, as Maryland crab isn't readily available in Las Vegas. item not reviewed by moderator and published
My husband and 12 year old son made this for Christmas dinner. It was so delicious, and fun for them to make together. Terrific sauce for those of us lucky enough to be near the Chesapeake Bay and plentiful crabmeat. item not reviewed by moderator and published
My husband and I made this recipe yesterday. Terrific and easy! I did not follow the instructions for making the ravioli, however. I used my normal egg pasta recipe ( 2 cups flour, 3 eggs), and instead I used my pasta machine to make 4 inch wide sheets. After making each sheet, I then placed filling about one inch from the bottom of the sheet, two inches apart. I then folded the sheet over and used a wheel to cut. It would have been cheaper to just buy the ravioli, but it was well worth making them myself (took less than an hour). To make them more often, we decided to try it next time with crawfish in place of the lobster. item not reviewed by moderator and published
I made the crabmeat cream sauce for a dinner party of 16 people. It was a big hit. The sauce was very easy to make, it was full of flavor and I was asked by several for the recipe. It is definately a "repeat". It's hard to believe something so easy to make can be so good.... definately recommended. item not reviewed by moderator and published
I only made the Crabmeat Cream Sauce, and purchased the Lobster Ravioli from a upscale market here in New York. The sauce turned out great, and I've also used it over linguine with steamed clams, and mussels. It turns out like something you would find in a four star restaurant everytime. item not reviewed by moderator and published

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Lobster Ravioli

Recipe courtesy of Guy Fieri