Lobster Ravioli with Sherry Cream Sauce

A special day calls for a special meal! Yesterday was my wife’s and my 3 year anniversary, and so we decided to celebrate by recreating a dish from our wedding menu. Last year, we did the same and made Maple Dijon Pork Loin, so this year, Lobster Ravioli was the natural choice. We hope you enjoy!

Time: 40 Minutes (More if making the pasta from scratch)


  • For the Ravioli, there are a few options:
    • Premade Lobster Ravioli
    • OR Make your Own
      • Ravioli Pasta. There are two options to pick from here:
        • Homemade Pasta Dough (You can make this ahead of time, and stash it in the fridge overnight to save time. If doing this, just leave the dough out for a few hours to get to room temperature before you work with it).
        • Wonton wrappers if you’re a little pressed for time.
      • Lobster Meat (We used two lobster tails for two servings)
      • Ricotta Cheese
      • Chives
  • For the Sauce:
    • Butter
    • Sherry cooking wine
    • Cherry Tomatoes
    • Chives
    • Cream


  • Prep your Lobster Filling
    • Bring a pot of water to a boil.
    • Add your lobster tails, and cook for about 5 minutes.
    • Remove from the water, and set aside on a cutting board to cool slightly.
    • When the lobster is cool, cut the tails in half, peel out the meat, and dice it.
    • Combine your lobster meat with some ricotta cheese and diced chives in a bowl, and set aside.
  • Begin to boil a large pot of water (your ravioli pot).
  • As your water heats, cut your tomatoes and chives for your sauce, and set aside.
  • Stuff your ravioli:
    • Prep your shells:
      • If using fresh pasta, roll it out thinly…we used a pasta roller attachment for our stand mixer…and cut to your desired shape and number of ravioli. Place your dough on parchment paper.
      • If using Wonton wrappers, lay them flat on parchment paper.
    • Add your filling by scooping your lobster/ricotta mixture onto half of your ravioli shells.
    • Working one at a time, wet the edge of your pasta, and fold your ravioli pasta over onto itself.
    • Press together around the edges, trying to avoid having air trapped inside.
  • Turn your attention to your sauce. Melt some butter, and allow your tomatoes and chives to sautee and break down for a few minutes. Then, add your sherry, and let everything simmer together.
  • When your pasta water is boiling, carefully place your ravioli in, and boil them for about 7-8 minutes until they are puffy and soft.
  • Towards the end of your pasta cook time, whisk some cream into your sauce to thicken.
  • When your pasta is done, scoop it onto your plate, and top it with your sauce.
  • Devour, and enjoy!


  1. Did you add salt and/or pepper to the lobster/ricotta mix? Any herbs or spices, or did you just rely on the sherry cream sauce? I don’t mean to be offensive, just wondering. I would have probably tried to enhance the naturally sweet lobster meat with something – maybe tarragon, maybe a splash of Pastis or Ricard and some saffron. But that’s just me. But- it sounds great in any case 🙂

    1. We mostly relied on chives to add some flavor notes. Tarragon and/or saffron would be fantastic though. We may have to try that next time!

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