If you are looking to impress at your next dinner party or simply treat yourself to a luxurious meal, this Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe is an absolute showstopper. Tender ravioli parcels stuffed with a rich blend of succulent shrimp, sweet lobster, creamy ricotta, and Parmesan come together perfectly with a luscious garlic butter sauce that’s infused with cream, a hint of lemon, and fresh herbs. Every bite offers an indulgent harmony of flavors and textures that will have you swooning over homemade pasta like never before. It’s a dish that feels elegant yet approachable, making it one of my favorite ways to enjoy seafood in a comforting, refined style.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each carefully chosen to build layers of flavor and texture. From the silky pasta dough to the fresh seafood filling and velvety sauce, every component plays a starring role in creating this mouthwatering dish.
- Cooked shrimp (1/2 lb): Peeled and chopped for a tender, sweet seafood base.
- Cooked lobster meat (1/2 lb): Adds luxurious, buttery flavor that elevates the filling.
- Ricotta cheese (1/2 cup): Provides creamy richness and binds the filling.
- Parmesan cheese (1/4 cup, grated): Offers salty, nutty depth to balance the seafood.
- Fresh parsley (1 tablespoon, chopped): Brings freshness and a pop of color.
- Lemon zest (1 teaspoon): Lifts the flavors with bright citrus notes.
- Salt and pepper: Essential for seasoning both filling and sauce perfectly.
- All-purpose flour (2 cups): The fundamental base for the smooth homemade ravioli dough.
- Large eggs (2): Bind and enrich the pasta dough for a tender texture.
- Olive oil (1 tablespoon): Adds elasticity and helps with dough handling.
- Water (as needed): To fine-tune dough consistency for easy rolling.
- Unsalted butter (1/2 cup): The heart of the sauce, bringing silky richness.
- Garlic cloves (4, minced): Infuse the sauce with aromatic savory flavor.
- Heavy cream (1/2 cup): Makes the sauce luscious and velvety.
- Chicken broth (1/4 cup): Adds complexity and balances richness.
- Lemon juice (1/2 teaspoon): Enhances brightness and ties sauce and filling together.
- Fresh parsley for garnish: Finishing touch that adds freshness and vibrant color.
How to Make Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe
Step 1: Make the Ravioli Dough
Start by creating a classic pasta dough that will gently envelop your magnificent seafood filling. Place the flour on a clean work surface and make a well in the center where you will crack in the eggs, add the olive oil, and a pinch of salt. Slowly incorporate the flour into the eggs, starting from the edges, mixing until the dough starts to come together. Knead it by hand for about 8 to 10 minutes until you have a smooth, elastic ball. If the dough feels too dry, add a tiny bit of water. Wrap it tightly in plastic wrap and let it rest for 30 minutes—this rest is crucial to develop the gluten and to make the dough much easier to roll out.
Step 2: Prepare the Filling
While the dough is resting, prepare the delectable filling. Combine the chopped shrimp and lobster meat in a bowl with ricotta, Parmesan, parsley, lemon zest, salt, and pepper. Mix everything gently but thoroughly to marry the flavors without breaking down the seafood too much. This mixture is the heart of the Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe, packing every bite with tender seafood balanced by creamy cheese and freshness.
Step 3: Assemble the Ravioli
Divide your rested pasta dough into two portions and roll each out very thinly, either with a rolling pin or a pasta machine. On one sheet, spoon small dollops of the filling about an inch apart. Cover with the second sheet and press down carefully to seal around the filling pockets, making sure to remove any air bubbles. Cut between the mounds to form individual ravioli squares and crimp the edges with a fork to ensure they stay sealed while cooking.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for about 3 to 4 minutes, or until they rise to the surface, signaling they are perfectly cooked through. Remove them carefully with a slotted spoon and set aside while you prepare the sauce. This step is all about preserving the delicate pasta and luscious filling inside.
Step 5: Make the Creamy Garlic Butter Sauce
In a wide skillet, melt the butter over medium heat and stir in the minced garlic, cooking just until it becomes fragrant—roughly 1 to 2 minutes—being careful not to brown it. Slowly whisk in the heavy cream, chicken broth, and lemon juice, then season with salt and pepper. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly and becomes irresistibly silky. Taste to adjust seasoning—it should be rich, garlicky, with a bright hint of lemon that beautifully complements the seafood.
Step 6: Combine and Serve
Add the ravioli to the skillet with the sauce, gently tossing to coat each piece without breaking the delicate pasta. Garnish generously with chopped fresh parsley for a burst of color and freshness. Serve immediately to enjoy every luscious bite at its peak.
How to Serve Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe
Garnishes
Fresh parsley is a classic and straightforward garnish that cuts through the richness with a bright herbal note. If you want to elevate it further, a light sprinkle of finely grated Parmesan or a few lemon wedges on the side work beautifully. A drizzle of high-quality extra virgin olive oil adds a glistening finish and depth.
Side Dishes
This dish pairs wonderfully with light sides that won’t compete with its rich flavors. Think crisp mixed greens tossed with a simple vinaigrette or roasted asparagus drizzled with lemon. A crusty baguette or garlic bread is perfect for mopping up any leftover sauce, turning every last drop into a treat.
Creative Ways to Present
For a dinner party wow factor, plate the ravioli in individual shallow bowls, ladling sauce artistically around each piece. You can add edible flowers or a sprinkle of microgreens for a delicate pop of color. Serving alongside small bowls of grated Parmesan invites guests to customize their experience, making the meal interactive and festive.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and lobster ravioli keeps well in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate where possible to avoid the pasta soaking up too much liquid. When you’re ready to enjoy it again, freshen the sauce and gently reheat the ravioli.
Freezing
If you want to prepare the ravioli ahead of time, freeze them on a baking sheet in a single layer until solid, then transfer to a freezer bag to prevent sticking. They can be cooked directly from frozen, just add a minute or two to the boiling time. Sauces are best made fresh but you can freeze the garlic butter sauce in small portions for up to a month.
Reheating
To reheat without losing texture, warm the sauce gently on the stove, then add the ravioli and warm through on low heat, stirring gently. Avoid microwaving as it can ruin the delicate pasta texture and cause the sauce to separate.
FAQs
Can I use frozen shrimp and lobster for this recipe?
Absolutely. Just be sure to thaw them completely and drain any excess moisture before chopping to keep the filling from becoming watery. Fresh seafood will always yield the best flavor, but quality frozen works well in a pinch.
Is the dough difficult to make if I haven’t made pasta before?
Not at all! The dough is straightforward and forgiving. Give yourself some time to knead and rest it, and you’ll find it becomes silky and easy to roll out. You can also use pre-made fresh pasta sheets if you want to save some time.
Can I substitute the lobster for crab or another seafood?
Yes! Crab meat is a delicious alternative, offering a similar sweetness and texture. Just be sure to use cooked, lump meat for the best results, and keep the proportions balanced with the shrimp.
How spicy is the sauce? Can I add heat?
The creamy garlic butter sauce is mild and buttery by nature, but if you love a kick, feel free to add a pinch of red pepper flakes while cooking the garlic. It pairs beautifully with the seafood without overpowering it.
Can I prepare the ravioli filling ahead of time?
You can prepare the filling a day ahead and keep it refrigerated in a covered container. This can actually help the flavors meld together. Just bring it back to room temperature before assembling your ravioli.
Final Thoughts
There is something truly magical about homemade Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe that transforms a meal into an experience. With a balance of luxurious seafood, tender pasta, and a silky sauce itself worth savoring, this dish is sure to become a cherished favorite. Don’t hesitate—gather your ingredients and dive into making this indulgent, impressive recipe. Your taste buds will thank you!
Print
Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Delight in this luxurious Shrimp and Lobster Ravioli paired with a creamy garlic butter sauce. This homemade pasta filled with tender seafood and rich cheeses is complemented perfectly by a velvety sauce infused with garlic and a hint of lemon, making it an elegant yet approachable dish for any special occasion or indulgent weeknight dinner.
Ingredients
Ravioli Filling
- 1/2 lb cooked shrimp, peeled and chopped
- 1/2 lb cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
Ravioli Dough
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Water (as needed)
Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Make the Ravioli Dough: Crack the eggs into a well in the flour, add the olive oil and a pinch of salt. Gradually mix the flour into the eggs, kneading until you form a smooth, elastic dough. If the dough feels too dry, add a small amount of water, a tablespoon at a time. Once formed, wrap the dough in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the Filling: In a bowl, combine the chopped shrimp, chopped lobster meat, ricotta cheese, grated Parmesan, fresh parsley, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Set aside to allow the flavors to meld.
- Assemble the Ravioli: Roll out the rested dough into thin sheets. Place small spoonfuls of the seafood filling spaced evenly onto one sheet of dough. Cover with another sheet and gently press around the filling to seal. Use a knife or ravioli cutter to cut out individual pieces, then press the edges with a fork to ensure they are sealed and won’t open during cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3 to 4 minutes or until they float to the surface, indicating they are done. Remove with a slotted spoon and set aside.
- Prepare the Garlic Butter Sauce: In a skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes, until fragrant but not browned. Stir in the heavy cream, chicken broth, and lemon juice, then season with salt and pepper. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
- Combine and Serve: Add the cooked ravioli to the skillet with the sauce and gently toss to coat each piece evenly. Garnish with fresh parsley and serve immediately while warm and luscious.
Notes
- Ensure the ravioli edges are sealed tightly to prevent filling from leaking into the boiling water.
- You can substitute lobster with crab meat or additional shrimp if preferred.
- For an extra touch, sprinkle some additional Parmesan cheese on top before serving.
- Resting the dough before rolling makes it easier to work with and yields tender pasta.
- Use fresh garlic for the best flavor in the sauce and avoid burning it to keep the sauce smooth and aromatic.
