Lobster Ravioli with Champagne Butter

Name: Lobster Ravioli with Champagne Butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 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; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh chives, chopped; 1/2 cup champagne; 1/2 cup unsalted butter, cut into cubes; 1/4 cup heavy cream; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely adore this Lobster Ravioli with Champagne Butter recipe! The moment I tasted it, I was reminded of elegant restaurants, yet I was in the comfort of my own kitchen. Preparing fresh ravioli might seem daunting, but I promise that the vibrant flavors of the lobster paired with the luxurious champagne-infused butter sauce make every effort worth it. With some guidance and a few simple steps, you can create a dish that feels indulgent and impressive, perfect for gatherings or a special dinner at home.

Created by

Lila Morgan

Last updated on 2026-01-07T11:13:17.783Z

Creating Lobster Ravioli with Champagne Butter in my kitchen was an exciting adventure. I remember the first time I made it—I was hesitant about making homemade pasta, but it turned out to be surprisingly simple and so rewarding! The secret lies in letting the dough rest adequately and making sure the filling is flavorful and balanced.

The use of high-quality champagne in the sauce elevated the entire dish. I found that adding a touch of cream at the end helped in achieving a silky consistency that coats the ravioli perfectly. It's a dish I love to serve on special occasions!

        Why You'll Love This Recipe
        Decadent filling of fresh lobster that bursts with flavor
Luxurious champagne butter sauce that adds a sophisticated touch
Perfect for impressing guests or enjoying a date night at home

      

The Art of Dough Making

Creating the ravioli dough is a delicate yet straightforward process that sets the foundation for your dish. Make sure your flour is fresh and your eggs are at room temperature for optimal incorporation. When forming the dough, aim for a smooth consistency—this might take some elbow grease as you knead. If the dough feels sticky, dust it with a bit more flour but be careful not to overdo it, as too much flour can make the ravioli tough.

Resting the dough is crucial for achieving the right texture. After wrapping the kneaded dough in plastic, give it at least 30 minutes of rest to allow the gluten to relax. This not only makes it easier to roll out into sheets but also contributes to the ravioli's final chewy texture. When rolling, try to work in a cool kitchen, which helps to maintain the integrity of the dough.

Mastering the Filling

For the filling, selecting the right lobster is key to bringing out the best flavors. Fresh cooked lobster meat will yield a sweet, tender bite—avoid using canned or precooked options that may lack flavor. Additionally, the ricotta works to create a creamy texture that beautifully complements the lobster, so opt for a creamy, high-quality brand. Doing a quick taste test before sealing the ravioli is a good idea; adjust the seasoning with salt, pepper, or even a hint of lemon juice for brightness.

When placing the filling on the dough, use a small spoon or a piping bag to control the amount accurately. This helps prevent overfilling, which can lead to bursting during cooking. Make sure to leave enough space between each mound of filling for proper sealing. A thorough seal with water along the edges will keep the filling inside while cooking and allow for a beautiful presentation without half-moons escaping their filling.

Creating the Champagne Butter Sauce

The champagne butter sauce is what elevates this dish into the realm of fine dining. Start by choosing a good quality champagne that you would enjoy drinking, as the flavor will directly influence the sauce. The reduction phase requires attentiveness; simmer until you see a noticeable decrease in volume, typically about 5–7 minutes over medium heat. It should be thick enough to coat the back of a spoon when finished.

When whisking in the butter, do it gradually over low heat. You want the butter to emulsify rather than separate; a gentle hand here creates that luxurious, glossy texture. If the sauce seems too oily, whisk in an additional splash of cream or a teaspoon of broth to bind it together. Finally, finish with fresh parsley for a pop of color and flavor—a touch that also enhances the dish's elegant appeal.

Ingredients

Gather the following ingredients to prepare Lobster Ravioli with Champagne Butter:

Ravioli Dough

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

Filling

1 cup cooked lobster meat, chopped
1/4 cup ricotta cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, chopped

Champagne Butter Sauce

1/2 cup champagne
1/2 cup unsalted butter, cut into cubes
1/4 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have all the ingredients ready before you begin cooking!

Instructions

Follow these steps to create your Lobster Ravioli:

Make the Dough

In a large bowl, mix flour and salt. Create a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms.

Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Prepare the Filling

In a bowl, combine the chopped lobster, ricotta cheese, salt, pepper, and chives. Mix until well combined.

Roll Out the Dough

Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into circles or squares.

Fill the Ravioli

Place a small amount of filling onto half of each dough piece. Fold over and seal edges using water to help secure them. Repeat until all ravioli are made.

Cook the Ravioli

In a large pot of boiling salted water, cook the ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Make the Sauce

In a skillet, bring champagne to a simmer and reduce by half. Lower the heat and whisk in butter until melted and creamy. Add the heavy cream and season with salt and pepper.

Serve

Plate the ravioli and drizzle with champagne butter sauce. Garnish with fresh parsley and serve hot.

Enjoy your homemade Lobster Ravioli with Champagne Butter!

Pro Tips

For extra flavor, try adding a squeeze of lemon juice to the sauce right before serving for a refreshing zing.

Storage and Make-Ahead Tips

If you're preparing for a special occasion, consider making the ravioli ahead of time. Once filled, place them on a floured baking sheet in a single layer and freeze until firm. Once frozen, transfer to an airtight container, and they can be stored for up to 3 months. When ready to cook, there's no need to thaw; just drop them straight into boiling water, adding an extra minute to the cooking time to ensure they cook through.

The champagne butter sauce can also be made in advance. Simply prepare it as directed, cool it slightly, and store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, whisking to bring it back to that silky texture. This method can save you time and create a smoother cooking experience on the day of serving.

Variations and Serving Suggestions

Feel free to experiment with the filling! Other seafood, such as shrimp or crab, can be a delightful twist—just follow the same process as with the lobster. For a vegetarian version, consider using a blend of sautéed mushrooms and spinach with ricotta to fill the ravioli, maintaining the elegant touch of the champagne butter sauce without the seafood.

When it's time to serve, consider complementary pairings like a crisp green salad or a light citrus-based appetizer. For a more luxurious effect, serve the ravioli with a sprinkle of freshly grated Parmesan cheese or even a drizzle of truffle oil, which can elevate the flavors fantastically and impress your guests with added depth.

Questions About Recipes

→ Can I use store-bought ravioli?

Absolutely! Store-bought lobster ravioli will save you time and still work beautifully with the champagne butter sauce.

→ What type of champagne should I use?

A dry champagne or sparkling wine works best for the sauce, as it will add the right acidity and flavor.

→ Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator until ready to use.

→ What sides pair well with this dish?

A simple arugula salad or garlic bread complements the rich flavors of the ravioli nicely.