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Gordon Ramsay Lobster Ravioli

Gordon Ramsay’s Lobster Ravioli is a simple yet elegant dish, suitable for a fancy dinner party or a romantic evening for two. It’s simpler than you may think, and the 20-minute cooking time proves it.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Lobster Ravioli
Gordon Ramsay Lobster Ravioli

💗 Why You’ll Love This Lobster Ravioli Recipe:

  • Elegant Dish: It’s a gourmet meal that impresses with homemade lobster-filled ravioli.
  • Creamy Sauce: The rich and flavorful cream sauce perfectly complements the ravioli.
  • Fresh Ingredients: Using fresh lobster and homemade pasta dough enhances the taste.
  • Culinary Adventure: A fun and rewarding culinary experience for those who enjoy cooking.

❓ What Is Gordon Ramsay’s Lobster Ravioli Recipe?

Gordon Ramsay’s recipe for Lobster Ravioli calls for fresh pasta dough stuffed with cooked lobster, garlic, ricotta, lemon zest, and spice. A white wine, cream, butter, and herb sauce is served with the ravioli.

Gordon Ramsay Lobster Ravioli
Gordon Ramsay Lobster Ravioli

📜 Gordon Ramsay Lobster Ravioli Ingredients

For the Homemade Pasta Dough:

  • 2 cups all-purpose flour (240g)
  • 3 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon salt

For the Ravioli Filling:

  • 12 ounces cooked lobster meat chopped (2 cups chopped/342g)
  • 3 cloves garlic minced (1 tablespoon/ (9g)
  • 1 cup whole milk ricotta cheese (250g)
  • 2 teaspoons lemon zest
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound homemade pasta dough (450g)

For the Sauce:

  • 1 tablespoon unsalted butter
  • 1 shallot thinly sliced (35g)
  • ¾ cup dry white wine (180mL)
  • ½ cup heavy whipping cream (120mL)
  • 1 teaspoon finely chopped fresh sage or thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

👩‍🍳 How To Make Gordon Ramsay Lobster Ravioli

For the Pasta Dough:

  1. Make a well in the center of the flour mound you have created on a clean surface. Throw in some eggs, olive oil, and salt.
  2. Separate the eggs by pounding them with a fork. Add the flour gradually while continuing to beat. Keep going until you get a shaggy slurry.
  3. Start folding the contents together until a dough ball forms, using your hands or a bench scraper.
  4. Sprinkle additional flour on your work table or hands if necessary while kneading the dough until it is smooth and elastic, about 10 minutes.
  5. Allow the dough to rest for at least an hour and up to three hours in a plastic bag at room temperature.

For the Ravioli Filling:

  1. Combine the lobster, garlic, ricotta, zest from half a lemon, salt, and pepper in a large bowl and whisk until smooth.
  2. Cut the dough into four equal pieces, and if necessary, use a thin dusting of all-purpose flour to prevent the pasta from sticking.
  3. Use a pasta roller to thin down both halves, starting at the widest setting number 1and working your way down to the thinnest setting number 5.
  4. Spread the lobster filling out on a clean work surface in tablespoon-sized dollops, spacing them out about an inch apart.
  5. Use a wet brush to moisten the dough around the filling. Cover with the second dough sheet and seal the edges. Square it up.
  6. Keep the ravioli in the fridge, uncovered, and on a baking sheet.

For the Sauce:

  1. Put 4 quarts of water and 1 tablespoon of salt in a large pot and bring to a boil over medium heat.
  2. Meanwhile, in a large skillet, melt the butter over medium heat. Toss in the shallots. Cook for approximately a minute, stirring frequently, or until transparent.
  3. Toss in wine. Reduce by half, or about 4 minutes, while stirring often. Add the cream, sage (or thyme), salt, and pepper and whisk to combine.
  4. Cook for 2 minutes while whisking continually to get a thin gravy consistency. Take it out of the heat.
  5. Add the cooled ravioli to the boiling water. Cook, tossing occasionally, until the pasta is cooked, about 2 to 5 minutes. Toss the ravioli into the skillet with the cream sauce using a slotted spoon.
  6. Return the sauce to a simmer over medium heat, stirring regularly and adding 2 to 4 tablespoons of reserved pasta water if needed. Start serving right away.

💭 Recipe Tips

  • Make sure to start with the dough when making pasta, as resting the dough is essential.
  • Homemade fresh pasta dough grows somewhat thicker when cooked, so roll it out as thin as you can.
  • Chopping the lobster meat finely is essential. Use this method to disperse the lobster meat throughout the filling.
  • If you’re using cooked lobster in your ravioli filling, let it cool fully before proceeding.
  • If you want your ravioli to seal properly, avoid overfilling them.
  • A cookie cutter can stand in for a ravioli cutter in a pinch. If you want perfectly even servings of ravioli, use a cookie cutter. Changing the form is as simple as using a different-shaped cookie cutter, such as a circle, square, heart, or diamond.
Gordon Ramsay Lobster Ravioli
Gordon Ramsay Lobster Ravioli

🥘 What Pairs Nicely With Lobster Ravioli?

Accompany lobster ravioli with mashed potatoes, polenta green beans, garlicky spinach, scallop risotto, roasted Brussels sprouts, cornbread, and bruschetta.

🎚 How To Store Leftover Lobster Ravioli?

  • In The Fridge: Leftover lobster ravioli can be refrigerated for up to 4 days if preserved in a tightly sealed container.
  • In The Freezer: Leftover lobster ravioli can be frozen for up to 2 months freezer-safe bag. Refrigerate to defrost before reheating.

🥵 How To Reheat Lobster Ravioli?

  • Oven: Turn on your oven’s heat to 350 degrees Fahrenheit then prepare an ovenproof plate for lobster ravioli and heat them for around 15 to 20 minutes or until heated.
  • Stove: Start a saucepan of water simmering on low heat then throw in lobster ravioli and heat for 10 to 15 minutes, or until piping hot.

FAQs

How do you keep lobster ravioli from opening?

To keep lobster ravioli from opening, ensure the water is at a rolling boil before adding them to maintain a proper seal during cooking.

Why is my lobster ravioli soggy?

Your lobster ravioli can become soggy when they are overcooked, so be sure to follow the recommended cooking time to maintain their ideal texture.

Can I make lobster ravioli the day before?

Yes, you can prepare lobster ravioli a day in advance by cooking the ravioli, storing them properly, and having your ingredients ready for quick assembly the next day.

Why does my ravioli stick together?

Your lobster ravioli can stick together when they have been thawed and refrozen, causing moisture and ice crystals to form, resulting in adhesion.

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Gordon Ramsay Lobster Ravioli Nutrition Facts

Amount Per Serving:

  • Calories 367
  • Total Fat 10g
  • Saturated Fat 5.5g
  • Trans Fat 0.3g
  • Cholesterol 124mg
  • Sodium 457mg
  • Potassium 274.6mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1.5g
  • Sugars 0.2g
  • Protein 27g

Gordon Ramsay Lobster Ravioli

Difficulty:BeginnerPrep time:2 hours Cook time: 20 minutesTotal time:2 hours 20 minutesServings:6 servingsCalories:367 kcal Best Season:Available

Description

Gordon Ramsay’s Lobster Ravioli is a simple yet elegant dish, suitable for a fancy dinner party or a romantic evening for two. It’s simpler than you may think, and the 20-minute cooking time proves it.

Ingredients

    For the Homemade Pasta Dough:

  • For the Ravioli Filling:

  • For the Sauce:

Instructions

    For the Pasta Dough:

  1. Make a well in the center of the flour mound you have created on a clean surface. Throw in some eggs, olive oil, and salt.
  2. Separate the eggs by pounding them with a fork. Add the flour gradually while continuing to beat. Keep going until you get a shaggy slurry.
  3. Start folding the contents together until a dough ball forms, using your hands or a bench scraper.
  4. Sprinkle additional flour on your work table or hands if necessary while kneading the dough until it is smooth and elastic, about 10 minutes.
  5. Allow the dough to rest for at least an hour and up to three hours in a plastic bag at room temperature.
  6. For the Ravioli Filling:

  7. Combine the lobster, garlic, ricotta, zest from half a lemon, salt, and pepper in a large bowl and whisk until smooth.
  8. Cut the dough into four equal pieces, and if necessary, use a thin dusting of all-purpose flour to prevent the pasta from sticking.
  9. Use a pasta roller to thin down both halves, starting at the widest setting number 1and working your way down to the thinnest setting number 5.
  10. Spread the lobster filling out on a clean work surface in tablespoon-sized dollops, spacing them out about an inch apart.
  11. Use a wet brush to moisten the dough around the filling. Cover with the second dough sheet and seal the edges. Square it up.
  12. Keep the ravioli in the fridge, uncovered, and on a baking sheet.
  13. For the Sauce:

  14. Put 4 quarts of water and 1 tablespoon of salt in a large pot and bring to a boil over medium heat.
  15. Meanwhile, in a large skillet, melt the butter over medium heat. Toss in the shallots. Cook for approximately a minute, stirring frequently, or until transparent.
  16. Toss in wine. Reduce by half, or about 4 minutes, while stirring often. Add the cream, sage (or thyme), salt, and pepper and whisk to combine.
  17. Cook for 2 minutes while whisking continually to get a thin gravy consistency. Take it out of the heat.
  18. Add the cooled ravioli to the boiling water. Cook, tossing occasionally, until the pasta is cooked, about 2 to 5 minutes. Toss the ravioli into the skillet with the cream sauce using a slotted spoon.
  19. Return the sauce to a simmer over medium heat, stirring regularly and adding 2 to 4 tablespoons of reserved pasta water if needed. Start serving right away.

Notes

  • Make sure to start with the dough when making pasta, as resting the dough is essential.
  • Homemade fresh pasta dough grows somewhat thicker when cooked, so roll it out as thin as you can.
  • Chopping the lobster meat finely is essential. Use this method to disperse the lobster meat throughout the filling.
  • If you’re using cooked lobster in your ravioli filling, let it cool fully before proceeding.
  • If you want your ravioli to seal properly, avoid overfilling them.
  • A cookie cutter can stand in for a ravioli cutter in a pinch. If you want perfectly even servings of ravioli, use a cookie cutter. Changing the form is as simple as using a different-shaped cookie cutter, such as a circle, square, heart, or diamond.
Keywords:Gordon Ramsay Lobster Ravioli