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Perfect Creamy Lobster Ravioli Recipe with Brown Butter Sage and Crispy Prosciutto for Easy Gourmet Meals

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A rich yet balanced lobster ravioli dish featuring a creamy lobster filling, tender homemade pasta, and a nutty brown butter sage sauce topped with crispy prosciutto. Perfect for weeknights or dinner parties, this recipe combines elegance with ease.

Ingredients

Scale
  • 8 oz fresh cooked lobster meat, chopped (preferably claw and tail meat)
  • 1 cup ricotta cheese (full-fat preferred)
  • 1/4 cup finely grated Parmesan cheese
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh chives or parsley, finely chopped
  • Salt and freshly ground black pepper to taste
  • 2 cups all-purpose flour (or 00 flour for silkier texture)
  • 2 large eggs, room temperature
  • 1 tbsp olive oil
  • Pinch of salt
  • 6 tbsp unsalted butter
  • 10–12 fresh sage leaves
  • 4–6 crispy prosciutto slices, broken into pieces
  • Freshly ground black pepper
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Prepare the Pasta Dough: In a large bowl, combine 2 cups (250 g) of all-purpose flour with a pinch of salt. Make a well in the center and crack in 2 large eggs and 1 tbsp olive oil. Using a fork, gradually mix the flour into the eggs until a rough dough forms. Turn onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Make the Lobster Filling: While the dough rests, combine chopped lobster meat (8 oz / 225 g), 1 cup (240 ml) ricotta cheese, 1/4 cup (25 g) finely grated Parmesan, minced shallot, minced garlic, 1 tsp lemon zest, and 1 tbsp chopped chives or parsley in a bowl. Season with salt and pepper. Mix gently to combine but avoid mashing the lobster too much—small chunks add nice texture. Refrigerate until ready to use.
  3. Roll Out the Dough: Divide the rested dough into two equal portions. Roll each portion into a thin sheet, about 1/16 inch (1.5 mm) thick. If using a pasta machine, start at the thickest setting and gradually work down to thinner settings. Dust with flour to prevent sticking.
  4. Assemble the Ravioli: Place teaspoon-sized dollops of lobster filling about 1 inch (2.5 cm) apart on one pasta sheet. Lightly brush around the filling with water to help seal. Lay the second pasta sheet over the top and gently press around each mound to remove air pockets. Use a knife or pastry cutter to cut between ravioli, creating individual pillows. Press edges firmly to seal. Set aside on a floured surface.
  5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3-4 minutes or until they float to the surface and feel tender. Use a slotted spoon to remove and drain.
  6. Make the Brown Butter Sage Sauce: Meanwhile, melt 6 tbsp (85 g) unsalted butter in a skillet over medium heat. Watch carefully as the butter foams and then turns golden brown with a nutty aroma (about 3-4 minutes). Add fresh sage leaves and fry until crisp (about 1 minute), then remove leaves and set aside. Add crispy prosciutto pieces to the butter briefly to warm through and crisp further if needed.
  7. Serve: Toss cooked ravioli gently in the brown butter sauce, sprinkle crispy sage and prosciutto on top, and finish with freshly ground black pepper. If you like, add a squeeze of fresh lemon juice to brighten the flavors.

Notes

Do not overcrowd the pot when boiling ravioli to prevent sticking. Watch the butter closely as it browns to avoid burning. For crispiest prosciutto, cook slices in a dry pan before adding to the sauce. The filling can be made up to 2 days ahead and refrigerated. For dairy-free version, substitute ricotta with cashew cream or coconut yogurt and use vegan butter or olive oil instead of butter.

Nutrition

Keywords: lobster ravioli, creamy lobster filling, brown butter sage sauce, crispy prosciutto, homemade pasta, gourmet weeknight meal, easy lobster recipe

Find it online: https://evabake.com/perfect-creamy-lobster-ravioli-recipe-with-brown-butter-sage-and-crispy-prosciutto-for-easy-gourmet-meals/