How to Make Luxurious Lobster Ravioli from Scratch | Pour Choices Kitchen

Chef Boyardee is clutch if you’re hiding out from zombies, nuclear war, etc. But now it’s time to grow up and eat good. This easy lobster ravioli with homemade pasta dough and a lemon cream sauce is a wonderful date night meal that’ll impress even a lobster!

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Grocery List

For the Pasta Dough:
2 cups all-purpose flour
3 large eggs
Olive oil (1 tbsp)
Salt (you likely have this at home)

For the Lobster and Crab Filling:
1 lobster tail (about 6-8 oz, precooked or raw)
½ cup lump crab meat (optional but recommended)
1 cup ricotta cheese
1 lemon (for zest and juice)
Garlic (1-2 cloves, for roasting)
Fresh herbs (choose one: tarragon, parsley, or basil – about 2 tbsp chopped)
2 tbsp grated Parmesan cheese
Butter (1 tbsp for optional flavor boost)

For the Lemon Butter Cream Sauce:
½ cup unsalted butter (1 stick)
½ cup heavy cream
2 tbsp grated Parmesan cheese
1 lemon (for zest and juice)
Fresh parsley or chives (for garnish)

Optional Items for Boiling the Lobster:
Extra lemon (to add to boiling water for flavor)
Additional salt (for seasoning the pasta water)