Lobster Ravioli with Champagne Butter

Name: Lobster Ravioli with Champagne Butter
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; 1/4 cup ricotta cheese; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 1/2 cup unsalted butter; 1/2 cup champagne; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely adore making Lobster Ravioli with Champagne Butter! The delicate pasta filled with luscious lobster meat, enveloped in a rich champagne-infused sauce, creates a meal that feels like a special occasion, no matter when it's served. Whether it's a cozy dinner at home or a fancy gathering, this dish always impresses. Plus, the whole process allows for some creativity in the kitchen, making it a delightful experience to prepare. I can't wait for you to try it and see how it transforms your dining experience.

Created by

Freya Cooper

Last updated on 2026-01-07T11:10:15.257Z

When I first made Lobster Ravioli with Champagne Butter, I was thrilled with the result. The combination of flavors was magical; the richness of the lobster pairs perfectly with the light, effervescent notes of champagne. I also found that making the ravioli from scratch was not just therapeutic but allowed for a fresh taste that store-bought just can’t match. I took my time rolling out the dough and was rewarded with beautifully delicate pasta.

As I worked on the champagne sauce, I realized the importance of using high-quality ingredients. A good bottle of champagne not only complements the dish but elevates it. I like to finish the sauce with a splash of lemon juice to brighten the flavors, creating a perfect balance with the butter. This dish is a true testament to how simple ingredients can come together to create something extraordinary.

        Why You'll Love This Recipe
        Luxurious taste that feels like fine dining
Perfect balance of rich and delicate flavors
Impressive dish that’s surprisingly doable at home

      

Unpacking the Ingredients

The key to exceptional Lobster Ravioli starts with high-quality ingredients. Fresh lobster meat makes a significant difference in flavor and texture. If fresh lobster is not available, consider using frozen lobster, but ensure it's properly thawed. Additionally, the ricotta cheese should be creamy; choose a brand with full-fat content for richness. This will help create a balanced filling that complements the delicacy of the lobster.

The champagne in the butter sauce adds a touch of sophistication and acidity, balancing the richness of the butter and the filling. Choose a dry champagne or sparkling wine that you enjoy drinking. It's not only used for cooking; sip it while preparing the dish for an elevated experience. Fresh parsley not only adds vibrant color but also brightens the flavors, preventing the dish from feeling too heavy.

Techniques for Perfect Ravioli

When making the pasta dough, ensure it rests appropriately. If you skip this resting period, the dough will be too elastic, making it difficult to roll out thinly. The finished dough should feel smooth and slightly tacky but not sticky. Using a pasta machine can help you achieve an even thickness, ranging from 1-2 mm. If rolling by hand, aim for transparency; you should see your hand faintly through the dough.

Sealing the ravioli properly is crucial to prevent them from bursting during cooking. Ensure you press out any air pockets around the filling before sealing the edges. If the pasta is overly dry, it might crack while shaping. A light brushing of water on the edges can help create a stronger bond between the dough layers. If you find the dough sticking, dust it lightly with flour, but avoid over-flouring as it can change the pasta’s texture.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup cooked lobster meat, chopped
1/4 cup ricotta cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For the Champagne Butter Sauce

1/2 cup unsalted butter
1/2 cup champagne
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Make the Pasta Dough

In a mixing bowl, combine the flour and salt. Create a well in the center and gradually add the eggs, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth.

Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix the chopped lobster, ricotta cheese, parsley, salt, and pepper. Adjust seasoning to taste.

Roll Out the Dough

Divide the dough into four sections. Roll out each section as thinly as possible with a pasta machine or a rolling pin.

Form the Ravioli

Place small mounds of lobster filling on one sheet of dough, leaving space in between. Moisten the edges with water and place another sheet on top, pressing to seal.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 4-5 minutes until they float. Remove with a slotted spoon.

Make the Champagne Butter Sauce

In a skillet, melt the butter over medium heat. Add the champagne and lemon juice. Stir and simmer for 3-4 minutes until slightly thickened.

Season with salt and pepper.

Combine and Serve

Toss the cooked ravioli in the champagne butter sauce. Serve immediately, garnished with fresh parsley.

Pro Tips

For an extra depth of flavor, consider adding a pinch of red pepper flakes to the sauce.

Serving Suggestions

Pair your Lobster Ravioli with a light salad featuring arugula or mixed greens dressed with a simple vinaigrette. The freshness contrasts beautifully with the rich ravioli and won't overpower the dish. You could also serve it alongside a side of asparagus or sautéed spinach, which brings additional color and nutrients to your meal.

For an added touch of elegance, consider garnishing with a sprinkle of lemon zest or a few capers atop the ravioli just before serving. This will enhance the dish's aroma and provide an extra flavor layer, balancing the richness of the butter sauce.

Make-Ahead and Storage Tips

You can prepare the ravioli in advance and freeze them for future meals. After shaping, lay the ravioli on a parchment-lined baking sheet, ensuring they get a little dusting of flour to prevent sticking. Once frozen, transfer them to a zip-top bag and keep them for up to two months. This makes for a quick gourmet meal, as you can drop them directly into boiling water without thawing.

When reheating the ravioli, avoid boiling them again, as it can make the pasta too soft. Instead, gently reheat in the champagne butter sauce over low heat, covering the pan to steam the ravioli slightly. This method keeps them tender and prevents them from disintegrating.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, but ensure it is fully thawed before using to maintain the texture.

→ What can I substitute for champagne?

You can use a sparkling wine or a non-alcoholic sparkling grape juice if preferred.

→ How do I know when the ravioli are cooked?

They are done when they float to the top of the boiling water. Cook for an additional minute once they float.

→ Can I make the ravioli ahead of time?

Absolutely! You can fill and shape the ravioli, then freeze them. Just cook directly from frozen, adding an extra minute to the cooking time.