Mama's Homemade Lobster Ravioli with Ricotta and Lemon

Making homemade lobster ravioli with Mama was just as special as eating it! From rolling out the fresh pasta dough to carefully sealing each raviolo by hand, every step was filled with laughter, stories, and, of course, a little friendly competition to see who could make the perfect shape (she won)...For another pasta dish that feels just as close to home, Anna's guanciale & pea pasta is the kind of recipe that gets passed down for a reason.

The filling is a dream. Tender lobster, creamy ricotta, a touch of lemon, and a splash of Gratsi Rosé for that extra depth of flavor. Once boiled and coated in a rich rosé sauce, it’s pure perfection on a plate. If you're serving this for guests, a glass of Gratsi white wine is the natural pairing — crisp and clean against the sweetness of the lobster.

Cooking with Mama is always a reminder that food isn’t just about eating. it’s about the memories we create along the way. Would you try making this with your family? Let us know! 

If you're planning a full Italian dinner, our pane ripieno (stuffed Italian bread) makes a brilliant starter before the ravioli hits the table. And if lobster ravioli has put you in the mood to explore more Italian pasta, our pasta alla zozzona is the next one to try — rich, Roman, and just as indulgent. Prefer something to share around the table? Our calabrese pizza recipe is another Italian classic that never disappoints.

The sauce starts with olive oil — understanding cooking vs finishing olive oil helps here. For more Italian pasta nights, try Pasta alla Norma or start with Mussels in White Sauce.

Finishing lobster ravioli with a drizzle of the right olive oil makes all the difference — learn the difference between cooking and finishing olive oil so you know exactly which to reach for. For more handmade pasta nights, try Mama's fettuccine Alfredo with pancetta or gnocchetti in basil pesto.

How to Make Lobster Ravioli

Pasta Dough: Combine flour and eggs in a mixer. Add water and salt, mixing for a few minutes until well-incorporated. Shape dough into a ball and rest for 20 minutes, covered. Roll out dough using a pasta machine, gradually decreasing the thickness setting.

Filling: Mix lobster meat, Ricotta, egg, parsley, wine, lemon zest and juice, breadcrumbs, Parmigiano, salt, and pepper until well combined. Place 1 tbsp of filling on the dough and seal with water.

Cooking: Boil ravioli in salted water for 5–6 minutes, then strain well.

Serve with marinara or Gratsi Rosé sauce for a complete dish. Sprinkle parsley on top and parmigiana cheese and enjoy!

A side of focaccia Barese alongside turns this into a full Italian spread.