Best 5 Lobster And Crab Ravioli Recipes

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Lobster and crab ravioli is a delectable seafood dish that combines the succulent flavors of lobster and crab in a delicate pasta pocket. This luxurious dish is perfect for special occasions or a romantic dinner. With a few simple ingredients and a bit of culinary skill, you can create this impressive dish that will tantalize your taste buds and leave your guests craving for more. Get ready to embark on a culinary journey and discover the best recipe for lobster and crab ravioli that will make your taste buds dance with joy.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli with Crabmeat Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta Dough, recipe follows
Egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

Steps:

  • For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  • Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  • For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
  • Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

OUR LOBSTER AND CRAB RAVIOLI RECIPE



Our Lobster and Crab Ravioli Recipe image

Our seafood ravioli lovingly pairs fresh, delicate lobster with juicy and sweet crab meat, dressed in a butter that is gently infused with sage, alongside a gentle sprinkling of lemony pangrattato (poor man's parmesan). To finish, we garnish with the poetically named asparagi di mare ('asparagus of the sea') - or samphire, in our native tongue - lending a final whisper of the Italian seaside to light yet luxurious dish.

Provided by Jennifer Mitchell

Categories     Main course

Time 1h10m

Yield 2

Number Of Ingredients 17

125g mascarpone cheese, at room temperature
100g ricotta cheese, at room temperature
1 tbsp butter, at room temperature
125g cooked lobster meat, cut into ½ cm pieces
100g cooked crab meat, cut into ½ cm pieces
¼ cup white wine
1 shallot, finely diced
1 tbsp finely chopped fresh parsley
1 garlic clove, peeled and minced
Salt and Black Pepper, to taste
50g butter
4 sage leaves
Black Pepper
Salt to season
1-2 slices of stale bread, crusts removed (preferably woodfired)
The zest of ½ lemon
20g samphire

Steps:

  • In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.
  • Cover and refrigerate for 1 hour.
  • Add the remaining ingredients and mix until well combined
  • Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe. Be sure to halve the quantity of ingredients for your pasta, as this recipe is designed for two to enjoy!
  • Remove the butter from the fridge and allow it to come to room temperature on the counter.
  • Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there's nothing better than a mouthful of butter soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.
  • Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.
  • Once cooked, transfer the pasta to the butter. Toss gently to coat.
  • Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl, and toss with the zest of a fresh lemon.
  • Wash your samphire thoroughly to remove any residual sand/dirt.
  • Bring a pan of water to the boil, and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli, before scattering the dish with your citrusy pangrattato crumb. Serve and enjoy!

Nutrition Facts : 0 Array

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli With Crabmeat Cream Sauce image

Make and share this Lobster Ravioli With Crabmeat Cream Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Lobster

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 23

2 ounces unsalted butter
1 garlic clove, chopped
1 tablespoon chopped shallot
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces cognac
2 ounces ricotta cheese
salt
pepper
1 tablespoon chopped chives
1 egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallot
4 ounces whole chunk maryland crabmeat
2 ounces cognac
5 ounces tomato sauce
10 ounces heavy cream
salt
8 ounces durum flour
8 ounces semolina
1 egg
water, as needed
1 pinch salt

Steps:

  • For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  • Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  • For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
  • Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. CAN USE WON-TON WRAPPERS.

Nutrition Facts : Calories 885.4, Fat 55.8, SaturatedFat 33.7, Cholesterol 360.3, Sodium 1128.2, Carbohydrate 48.7, Fiber 2.8, Sugar 1.8, Protein 46.5

LOBSTER AND CRAB RAVIOLI



Lobster and Crab Ravioli image

Categories     Milk/Cream     Dairy     Pasta     Shellfish     Appetizer     Crab     Lobster     Lentil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 19

Lobster Sauce:
2 live 1 1/4- to 1 1/2-pound lobsters
2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock or canned low-salt broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
Filling:
1/3 cup lentils
2 tablespoons (1/4 stick) butter
2 medium leeks (white and pale green parts only), thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro

Steps:

  • For Sauce:
  • Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
  • Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
  • Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.
  • For filling:
  • Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
  • Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

CRAB RAVIOLI WITH LEMON BUTTER



Crab Ravioli with Lemon Butter image

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 45

Number Of Ingredients 14

For the filling:
1 cup ricotta cheese (8 ounces)
1 cup lump crabmeat, such as peekytoe (8 ounces)
Coarse salt and freshly ground pepper
1/8 teaspoon red-pepper flakes
For the ravioli:
All-purpose flour, for baking sheet
90 wonton wrappers (two 12-ounce packages)
1 large egg, lightly beaten, for egg wash
Coarse salt
For the sauce:
1 stick unsalted butter
2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice
Garnish: fresh chervil

Steps:

  • Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
  • Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
  • Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
  • Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
  • Repeat with second batch of ravioli. Garnish with chervil.

Tips:

  • For a richer flavor, use homemade lobster and crab stock instead of store-bought.
  • Be careful not to overcook the ravioli, as they will become tough and chewy.
  • For a crispy texture, pan-fry the ravioli in a little butter before serving.
  • Serve the ravioli with your favorite sauce, such as a creamy Alfredo sauce or a light tomato sauce.
  • Garnish the ravioli with fresh herbs, such as basil, chives, or parsley.

Conclusion:

Lobster and crab ravioli is a delicious and elegant dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. Just be sure to follow the tips above to ensure that your ravioli turn out perfectly.

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