I’ve perfected this copycat version of Carrabba’s legendary lobster ravioli after years of testing. 🦞 You’ll master the silky pasta dough, succulent lobster filling, and that heavenly pink sauce that made this dish famous. Get ready to create restaurant-worthy ravioli that will absolutely wow your guests! 😋
Ingredients for carrabba’s lobster ravioli
Gather these premium ingredients to recreate the luxurious flavors of Carrabba’s famous lobster ravioli at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Lobster Meat 🦞 | 1 lb | Cooked and finely chopped |
| All-Purpose Flour 🌾 | 2 ½ cup | Plus extra for dusting |
| Large Eggs 🥚 | 4 cup | Room temperature |
| Olive Oil 🫒 | 2 tbsp | Extra virgin |
| Heavy Cream 🥛 | 1 ½ cup | For sauce |
| Tomato Sauce 🍅 | 1 cup | High-quality marinara |
| Ricotta Cheese 🧀 | 1 cup | Whole milk |
| Shallots 🧅 | 2 oz | Finely minced |
| Garlic 🧄 | 3 tbsp | Freshly minced |
| White Wine 🍷 | ½ cup | Dry, for sauce |
| Butter 🧈 | 4 tbsp | Unsalted |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped |
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Source your lobster meat from reputable seafood markets like Whole Foods or local fish markets. For the pasta ingredients, King Arthur flour and organic eggs from specialty grocers will ensure restaurant-quality results.
Fresh lobster can be substituted with high-quality frozen lobster meat. Look for bright white meat with pink-red mottling. The ricotta should be creamy and fresh, avoiding any watery varieties.
Store uncooked ravioli in the refrigerator for up to 24 hours, or freeze for up to 3 months. Fresh pasta dough should rest at room temperature for 30 minutes before rolling.
Step-by-Step Instructions for Carrabba’s Lobster Ravioli
Let me walk you through creating this luxurious lobster ravioli that rivals Carrabba’s famous dish.
🔥 Step 1: Prepare the Lobster Filling
I start by finely chopping the cooked lobster meat into small pieces, ensuring they’re about 1/4-inch in size. In a large mixing bowl, I combine the chopped lobster with 8 ounces of ricotta cheese and 4 ounces of mascarpone until well blended.
Next, I fold in the minced garlic, chopped parsley, and grated Parmesan cheese. I season the mixture with salt and white pepper, then cover and refrigerate for 30 minutes to let the flavors meld together perfectly.
👨🍳 Step 2: Make and Fill the Ravioli
I lay out one pasta sheet on a lightly floured surface and place 1 tablespoon portions of the lobster filling about 2 inches apart. Using a pastry brush, I carefully brush the edges around each mound with beaten egg wash.
Then, I gently place a second pasta sheet on top, carefully pressing around each filling mound to remove air bubbles. Using a ravioli cutter or sharp knife, I cut into 3-inch squares, ensuring each ravioli is well-sealed.
🍳 Step 3: Cook the Ravioli and Prepare the Sauce
While bringing a large pot of salted water to a boil, I start the sauce. In a separate pan, I melt the butter over medium heat and add the heavy cream, bringing it to a gentle simmer for 3-4 minutes until it starts to thicken.
I cook the ravioli in batches for 3-4 minutes until they float to the surface. Meanwhile, I finish the sauce by stirring in the grated Parmesan cheese and adjusting the seasoning with salt and white pepper.
Finally, I gently toss the cooked ravioli in the sauce, allowing them to simmer for 1-2 minutes to absorb the flavors. I garnish with fresh parsley and an extra sprinkle of Parmesan before serving immediately.
Serving Suggestions for Your carrabba’s lobster ravioli
For an elegant dinner party presentation, arrange 4-5 lobster ravioli in a circular pattern on warmed white plates, with the sauce artfully drizzled in a spiral pattern. Garnish with fresh micro basil, edible flowers, and a light dusting of freshly grated Parmigiano-Reggiano. I recommend serving immediately while the pasta is perfectly al dente and the sauce is hot and silky. 🍽️
When hosting a larger gathering, consider serving family-style on oversized platters. Layer the ravioli slightly overlapping in two rows, generously coating with the pink sauce. Garnish with fresh lobster meat, halved cherry tomatoes, and fresh herbs. Keep extra sauce warm in a separate container for guests to add more as desired. For buffet service, plan on 4-5 ravioli per person, with additional portions available. ✨
For a more casual weeknight dinner, serve 6-7 ravioli per person in deep pasta bowls. Let the ravioli rest for 2-3 minutes after plating to prevent the filling from being too hot. I like to finish with a drizzle of extra virgin olive oil, cracked black pepper, and torn fresh basil leaves. A slice of crusty garlic bread on the side completes the presentation perfectly.
For an Instagram-worthy plating technique, use a squeeze bottle to create precise sauce patterns, then top with a few drops of herb oil for color contrast. Consider adding butter-poached lobster tail pieces, crispy fried capers, or pancetta crumbs for texture. When serving wine alongside, provide small spoons so guests can savor every drop of the delicious sauce. Remember to warm your serving plates in a low oven (170°F) for 5 minutes before plating. 🦞
Nutrition Facts
485kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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