Carrabba’s Lobster Ravioli Recipe

Carrabba’s Lobster Ravioli recipe is one I fell in love with my first time at Carrabba’s years and years ago.

This savory dish is known for its succulent lobster meat tucked inside delicate ravioli pasta and smothered in a rich, creamy brandy cream sauce.

Below I’ll share the essential ingredients and preparation techniques that will bring this tantalizing recipe to life in your own kitchen, including how to make the fresh pasta dough and lobster filling from scratch.

How to Make Carrabba’s Lobster Ravioli

Ingredients List

For the Pasta Dough

• 2 cups “00” flour or all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 large egg yolk
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 – 2 teaspoons water, only if needed
• 1 egg, beaten with 1 tablespoon water (egg wash for sealing)
• Semolina flour, for dusting the trays

For the Lobster Filling

• 1 pound lobster meat (preferably from lobster tails), divided
• 1/2 cup whole milk ricotta cheese, well drained
• 1/4 cup grated Parmesan cheese
• 1 teaspoon shallots, minced
• 1 teaspoon butter
• 1 tablespoon fresh chives or parsley, finely chopped
• 1/2 teaspoon lemon zest
• Pinch of salt and freshly ground black pepper

For the Cream Sauce and Cooking

• 1/4 pound fresh mushrooms, chopped
• 2 1/2 teaspoons butter
• 1 teaspoon shallots, minced
• 2 cups heavy cream
• 2 – 3 teaspoons quality light Sherry
• 2 teaspoons all-purpose flour
• 1/2 yellow onion, chopped
• Lobster shells
• Pinch of salt
• 2 1/2 quarts water
• Dash of oil

Step-by-step process

Step 1

Remove the meat from the lobster tails and reserve the shells.

Set aside.

Step 2

Make the pasta dough.

Mound the flour on a clean work surface and make a well in the center.

Add the eggs, egg yolk, olive oil, and salt to the well.

Using a fork, beat the eggs and gradually pull in flour from the inner edges of the well until a shaggy dough forms.

Knead the dough for 8-10 minutes until it’s smooth and elastic, adding a teaspoon of water only if it feels dry.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Step 3

While the dough rests, make the lobster filling.

Melt 1 teaspoon of butter in a small pan and soften 1 teaspoon of minced shallots.

Chop about half of the lobster meat finely, reserving the rest in larger chunks for the sauce.

In a bowl, combine the chopped lobster, cooked shallots, ricotta, Parmesan, chives, lemon zest, salt, and pepper.

Stir until just combined, then chill the filling for 20-30 minutes so it firms up and is easier to portion.

Step 4

Roll and fill the ravioli.

Divide the rested dough into 4 pieces, keeping the unused portions covered.

Roll each piece through a pasta machine, working down to the second-thinnest setting, or roll by hand until the sheet is thin enough to see your hand through it.

Lay one sheet on a lightly floured surface and place rounded teaspoons of filling about 1 1/2 inches apart.

Brush the egg wash around each mound of filling.

Lay a second sheet over the top and press out the air around each pocket, working from the center outward to avoid trapped air.

Cut the ravioli with a pasta wheel or ravioli cutter and press the edges firmly with a fork to seal.

Transfer the finished ravioli to a tray dusted with semolina flour, keeping them in a single layer.

Step 5

Add 2 1/2 quarts of water to a pot and heat it over medium-high heat.

Add a pinch of salt and a dash of oil to the water.

Step 6

Once the water is at a gentle boil, carefully add the lobster ravioli to the pot in small batches.

Cook for 2-3 minutes or until they float to the surface and the edges are tender.

Remove the ravioli with a slotted spoon and set aside.

Step 7

In a separate pan, melt 2 1/2 teaspoons of butter over medium heat.

Add the chopped mushrooms, minced shallots, and chopped yellow onion.

Cook until the vegetables are softened.

Step 8

Stir in 2 teaspoons of all-purpose flour, coating the vegetable mixture evenly.

Slowly add in 2 cups of heavy cream, stirring constantly to avoid lumps.

Cook the sauce over medium-low heat until it thickens.

Step 9

Add the reserved lobster shells to the sauce, along with the 2 – 3 teaspoons of quality light Sherry.

Simmer for a few minutes to allow the flavors to meld.

Remove the lobster shells and discard.

Step 10

Gently stir the reserved lobster meat into the cream sauce, being careful not to break up the lobster chunks.

Step 11

Plate the cooked lobster ravioli and spoon the lobster cream sauce over the top.

Enjoy your Carrabba’s Lobster Ravioli!

Tips for Making the Ravioli

Making fresh ravioli from scratch is simpler than it sounds, but a few details make all the difference between tender pockets and ones that split open in the pot.

Don’t Skip the Dough Rest

Resting the dough lets the gluten relax, which means the sheets roll out thinner without springing back or tearing.

Thirty minutes is the minimum, but an hour in the refrigerator works even better if you have the time.

Press Out the Air

Any air pockets trapped inside a ravioli will expand in boiling water and burst the seams.

Use your fingertips to push air out from the center toward the edges before you cut each piece.

Keep the Dough Covered

Pasta dough dries out quickly once it’s rolled.

Keep any sheets or dough portions you’re not working with under a damp towel or wrapped in plastic, since dry edges won’t seal properly.

Drain the Ricotta

Wet filling is the fastest way to a soggy ravioli that falls apart.

Let the ricotta sit in a fine mesh strainer for 15-20 minutes, and pat the lobster meat dry before chopping it.

Side Dishes for Carrabba’s Lobster Ravioli

Carrabba’s Lobster Ravioli is a delicious and luxurious dish perfect for special occasions or even a busy weekday dinner.

To accompany this delightful pasta, you’ll want to choose side dishes that complement its rich flavors and make the meal even more satisfying.

Here are a few side dish suggestions that pair well with lobster ravioli, using simple ingredients and easy preparations:

Arugula Salad

Arugula makes an ideal side for lobster ravioli due to its slightly peppery profile, which contrasts nicely with the dish’s creaminess.

You can prepare a simple arugula salad with a light vinaigrette, perhaps adding some cherry tomatoes and shaved Parmesan to enhance the flavor.

This salad is quick to prepare and uses just a few simple ingredients.

Bacon-Wrapped Green Beans

For a side dish with a bit of crunch, try bacon-wrapped green beans.

The salty, smoky flavor of the bacon adds a satisfying contrast to the rich lobster ravioli.

It’s easy to prepare, requiring just the green beans, bacon, and a little seasoning before baking in the oven.

Plus, the presentation looks impressive and adds a nice touch to your meal.

Ingredient Substitute

Shallots substitutes 

If you’re out of shallots, you can use finely chopped onions or green onions as a substitute.

The taste will be slightly different, but the overall effect will still work in the recipe.

“00” Flour substitutes 

If you can’t find “00” flour for the pasta dough, all-purpose flour works perfectly well.

The dough will be a touch less silky, but it rolls and seals just the same.

Ricotta substitutes 

Mascarpone or well-drained whole milk cottage cheese blended until smooth can stand in for ricotta in the filling.

Mascarpone will give you a richer result, so you may want to pull back slightly on the Parmesan.

Wonton Wrappers Shortcut

If you’re short on time, wonton wrappers make a reasonable stand-in for fresh pasta sheets.

They cook faster, usually in about 90 seconds, so watch them closely.

How to Store Carrabba’s Lobster Ravioli

Storing Carrabba’s Lobster Ravioli properly is essential to maintain its freshness and taste.

Here are a few methods you can use to store your homemade or store-bought lobster ravioli effectively:

Freezing Uncooked Ravioli

If you have uncooked lobster ravioli, it’s best to store them in the freezer.

First, place the ravioli on a baking sheet lined with parchment paper and dusted with semolina.

Make sure they do not touch each other to prevent sticking.

Freeze them for a few hours or until they are firm.

Once frozen, transfer them to an airtight container or freezer-safe plastic bag.

Label the container or bag with the date and keep it in the freezer for up to 3-4 months.

When you’re ready to cook, simply boil the frozen ravioli directly without thawing, adding an extra minute to the cook time.

Refrigerating Fresh Uncooked Ravioli

Freshly made ravioli you plan to cook the same day can rest on a semolina-dusted tray in the refrigerator for up to 4 hours.

Beyond that, the filling begins to soften the pasta and the bottoms can turn gummy, so freezing is the safer choice.

Storing Cooked Ravioli

If you’ve cooked more ravioli than you need, store the leftovers in the refrigerator.

Allow the cooked ravioli to cool completely, then put them in an airtight container.

Gently pour a small amount of pasta water or hot water over the ravioli to keep them from sticking together.

Seal the container and store it in the refrigerator for up to 3-4 days.

Common Mistakes to Avoid

Rolling the Pasta Too Thick

A common mistake is leaving the pasta sheets too thick, which gives you doughy, heavy ravioli that overwhelm the delicate lobster.

Roll down to the second-thinnest setting on your machine so the sheet is nearly translucent.

Sealing the Edges Poorly

If the edges aren’t sealed properly, the ravioli will open up in the boiling water and lose their filling.

Brush the egg wash generously around each mound, press out all the air, and crimp the edges firmly with a fork.

Boiling the Water Too Hard

A rolling, aggressive boil will tear fresh ravioli apart.

Keep the water at a gentle simmer and lower the ravioli in with a slotted spoon rather than dropping them in.

Overcooking the Lobster Ravioli

One common mistake when preparing Carrabba’s lobster ravioli is overcooking it.

Make sure to cook the ravioli for only 2 to 3 minutes in boiling water with a pinch of salt.

Afterward, remove them with a slotted spoon, drain, and drizzle with a little bit of oil to prevent sticking.

Choosing the Wrong Sauce

Selecting the right sauce for lobster ravioli is crucial for a delicious Italian dish.

A creamy white wine cream sauce or garlic cream sauce is recommended for Carrabba’s lobster ravioli, but feel free to experiment with other sauce options like brown butter sauce or tomato sauce.

Keep in mind, though, that a heavy or overpowering sauce might mask the delicate flavor of the lobster.

Inadequate Sauce Preparation

Another common mistake is not fully preparing sauces for the lobster ravioli.

Use quality ingredients such as fresh shallots, garlic, and heavy whipping cream to create a creamy sauce.

Add parmesan cheese for extra richness and flavor.

Also, consider adding a dash of lemon juice to balance the creaminess.

Overstuffing the Ravioli

Resist the urge to overstuff the ravioli with lobster filling, as this can cause them to burst during cooking.

Properly portion the filling to prevent splitting, sticking to a rounded teaspoon per ravioli and leaving enough border to seal.