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Lobster Ravioli with Crabmeat Cream Sauce Recipe

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on May 19, 2013

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    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

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  • on May 13, 2013

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    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.

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  • on December 21, 2012

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    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.

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  • on November 11, 2012

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    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!

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  • on December 31, 2011

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    Great dish for New Year's Eve. Made homemade ricotta to go in it. VERY tasty!!

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  • on November 17, 2011

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    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.

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  • on August 31, 2011

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    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.

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  • on August 30, 2011

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    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!

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  • on August 09, 2011

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    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.

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  • on July 15, 2011

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    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.

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