Lobster Ravioli with Champagne Butter

Name: Lobster Ravioli with Champagne Butter
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 tablespoon olive oil; 8 ounces cooked lobster meat, chopped; 1 teaspoon lemon zest; 1/4 cup ricotta cheese; 1 cup champagne; 2 tablespoons shallots, finely chopped; 1/2 cup unsalted butter, cold and cubed; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Global Flavors

I absolutely love making Lobster Ravioli with Champagne Butter on special occasions. The combination of tender pasta filled with succulent lobster and the rich, velvety champagne sauce creates an unforgettable dish that never fails to impress. It's a bit of a labor of love, but for me, it's more than worth the effort. The burst of flavors and luxurious textures transport you to a fine dining experience right in your own kitchen. Pair it with a crisp salad and a glass of bubbly, and you've got the perfect meal to celebrate life’s moments.

Created by

Eden Clarke

Last updated on 2026-01-07T12:25:15.323Z

When I first tried my hand at making Lobster Ravioli with Champagne Butter, I was genuinely surprised at how well it turned out. I was careful to create a filling that was light yet packed with flavor. The combination of freshly cooked lobster meat and a hint of lemon zest was my secret to a perfect filling. It’s a delightful twist on traditional ravioli.

As I crafted the champagne butter sauce, I learned that simmering shallots in champagne before adding the butter intensifies the flavor, creating a sauce that clings beautifully to each ravioli. This technique not only enhances the taste but also elevates the presentation of the dish, making it restaurant-quality. It’s a tip I’ll always share!

        Why You'll Love This Recipe
        Indulgent filling made from fresh lobster meat
Luxurious champagne butter sauce that clings perfectly
Ideal for special occasions or a romantic dinner

      

Understanding the Ingredients

The choice of ingredients in Lobster Ravioli with Champagne Butter is crucial for achieving the best flavor and texture. Fresh lobster meat brings a sweetness and briny depth that frozen varieties simply cannot match, so opt for freshly cooked lobster if you can. The ricotta cheese in the filling acts as a creamy binder that enhances the overall richness while balancing the seafood flavors. If you're in a pinch, you can substitute the ricotta with mascarpone or cream cheese, but the texture will be slightly different.

When it comes to the dough, using high-quality all-purpose flour contributes to the perfect structure and elasticity. Make sure to knead the dough well until it's smooth and elastic, as this will prevent the ravioli from tearing during cooking. If the dough feels too sticky, add a bit more flour, but be careful not to dry it out. After resting, the dough should be pliable, making it easier to roll out. Keeping the dough covered while you work with it will prevent it from drying out.

Mastering the Assembly

Assembling the ravioli can be the most delicate step, so take your time. When placing the filling on the dough, use a small cookie scoop or teaspoon for uniform portions. This ensures even cooking and a pleasing bite. Make sure to brush enough water around the filling before folding the dough over; this will help create a good seal. If you're having trouble sealing the edges, you can use a fork to crimp them, which also adds a decorative touch.

It's important to cook the ravioli gently to prevent them from breaking apart. As they cook, you'll see them float to the surface, which usually happens within 4 to 6 minutes. If some ravioli stick together, gently separate them using a wooden spoon without damaging them. If you have leftover ravioli, they can be stored in the fridge for a day or two, but ensure they're arranged in a single layer to prevent sticking.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
8 ounces cooked lobster meat, chopped
1 teaspoon lemon zest
1/4 cup ricotta cheese

For the Champagne Butter Sauce

1 cup champagne
2 tablespoons shallots, finely chopped
1/2 cup unsalted butter, cold and cubed
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Prepare the Dough

In a large bowl, mix the flour and salt. Create a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.

Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Filling

In a separate bowl, combine the chopped lobster meat, lemon zest, and ricotta cheese. Season with salt and pepper to taste. Mix well and set aside.

Roll Out the Pasta

Divide the rested dough into quarters. Roll out one quarter at a time, keeping the others covered. Roll the dough thin enough to see your hand through it, about 1/16 inch thickness.

Assemble the Ravioli

Place teaspoons of the filling about 2 inches apart on the rolled-out dough. Brush the edges of the dough with water, then fold it over to create pockets. Press around each filling to seal and cut with a ravioli cutter.

Make the Sauce

In a saucepan, combine champagne and shallots over medium heat. Let it simmer until reduced by half. Lower the heat and whisk in butter, piece by piece, until fully incorporated.

Season with salt and pepper.

Cook the Ravioli

Boil a large pot of salted water. Add ravioli and cook for 4-6 minutes until they float to the top. Remove with a slotted spoon and transfer to the sauce.

Serve

Plate the ravioli and drizzle with champagne butter sauce. Garnish with fresh parsley and serve immediately.

Pro Tips

For an even richer flavor in the sauce, you can use a dry white wine instead of champagne, or a combination of both for extra depth. Also, ensure you don't overcook the ravioli to keep them tender.

Troubleshooting Tips

If your ravioli dough is too dry, it may produce tough pasta; add a small amount of water to the mixture during the kneading process to achieve the right consistency. Conversely, if the dough is too wet and sticky, sprinkle in a little flour as you knead until it's easier to handle. Getting the balance right will ensure a tender yet resilient pasta shell that holds its shape during cooking.

In case the champagne butter sauce doesn't emulsify properly and appears greasy, it may be due to adding the butter too quickly. Whisking in the cold butter slowly, piece by piece, will help it incorporate into a silky sauce. Heat should be low when you add the butter; think of it as a gentle bath, not a boil.

Serving Suggestions

Serving Lobster Ravioli with Champagne Butter style can enhance the overall dining experience. Finish each plate with a sprinkle of zest from fresh lemon or lime to brighten the rich flavors. A side of lightly dressed arugula salad can juxtapose the heaviness of the pasta, offering a refreshing contrast. Don’t forget to serve with a glass of champagne—this mirrors the flavors in the sauce and elevates your meal into a celebration.

For those looking to enhance the dish further, consider adding a handful of sautéed shrimp or scallops to the sauce. This will deepen the seafood flavor and provide additional texture. Alternatively, a drizzle of browned butter over the finished ravioli can add a nutty aroma that beautifully complements the champagne.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, frozen lobster can be used as long as it is thawed and properly cooked before using as filling.

→ Is there a substitute for champagne in the sauce?

You can use a dry white wine or even a non-alcoholic sparkling juice for a similar effect.

→ How can I make the pasta dough ahead of time?

You can prepare the dough a day in advance. Keep it wrapped in plastic wrap in the refrigerator until you're ready to roll it out.

→ What side dishes pair well with lobster ravioli?

A light salad or steamed asparagus works wonderfully alongside this dish, providing a fresh contrast.