Lobster Ravioli with Alfredo Sauce

/ Pasta, Seafood / By

Lobster Ravioli with Alfredo Sauce

Lobster ravioli with Alfredo sauce is a modern Italian-American dish that blends traditional Italian pasta-making with a rich, creamy sauce that originated in Rome.

  • Ravioliitself dates back to the Middle Ages in Italy, where it was traditionally filled with cheese, meats, or vegetables. Seafood-stuffed pasta, particularly with lobster, became popular in coastal Italian regions but gained more prominence in the U.S.
  • Alfredo saucewas created by Alfredo di Lelio in early 20th-century Rome. His original version was just butter and Parmesan, but the American adaptation added heavy cream, making it richer.
  • The pairing of lobster ravioli with Alfredo saucelikely originated in Italian-American cuisine, especially in upscale seafood or Italian restaurants in the U.S., where fusion dishes became popular in the late 20th century.

While not a traditional Italian dish, it has become a beloved comfort food that blends luxurious flavors with classic pasta craftsmanship.

Ingredients

For the Ravioli Filling:

  • 1 cup cooked lobster meat, finely chopped
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 1 package wonton wrappers (or homemade pasta dough)
  • 1 egg (for egg wash)

For the Alfredo Sauce:

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional)
  • ¼ cup pasta water (if needed to adjust consistency)

Instructions

Make the Ravioli

  1. Prepare the Filling: In a bowl, mix chopped lobster, ricotta, Parmesan, garlic, lemon zest, parsley, salt, and pepper.
  2. Assemble Ravioli: Lay out wonton wrappers (or rolled pasta dough). Brush edges with egg wash. Place 1 tsp of filling in the center, top with another wrapper, and press edges firmly to seal. Use a fork to crimp the edges.
  3. Cook the Ravioli: Boil salted water. Cook ravioli in batches for 2-3 minutes or until they float. Remove with a slotted spoon.

Make the Alfredo Sauce

  1. In a pan, melt butter over medium heat. Add garlic and sauté for 1 minute.
  2. Pour in heavy cream, bring to a gentle simmer, and cook for 2-3 minutes.
  3. Stir in Parmesan cheese, salt, pepper, and nutmeg. Mix until smooth. If too thick, add pasta water to loosen.

Serve

Toss the ravioli in the Alfredo sauce or plate ravioli and drizzle the sauce over the top. Garnish with extra Parmesan.

Enjoy your rich and creamy lobster ravioli!

 Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and seafood pages.

Lobster Ravioli with Alfredo Sauce