Lobster & Shrimp Ravioli Recipe: Heart-Shaped Italian Pasta

Forget flowers. In our house, love showed up shaped like ravioli.

Every Valentine’s Day, without fail, she’d make heart-shaped ravioli. Not because it was easy (it wasn’t). Not because anyone asked (we didn’t). But because that is her love language. Flour on the counter, laughing in the kitchen, and ravioli slightly crooked because “perfection is boring.”
That was mama’s way of saying I love you—not with cards or chocolates, but with extra effort, extra filling, and extra sauce. And probably yelling for us to come eat while we were still setting the table.

Because when Mama says “I love you,” she means: eat more, pour another glass of Gratsi Rosé wine, and sit down we’re not done yet.

Happy Valentine’s, the Mama way! ❤️ Homemade heart-shaped ravioli is a labor of love worth every fold — dive deeper into Italian pasta traditions with 7 Traditional Pasta Dishes You Should Try at Least Once, or keep it classic with a comforting bowl of Baked Ziti. For a Roman staple made perfectly, try our Cacio e Pepe.

Combine flour, eggs, water, and salt. Knead until smooth, about 10 minutes. Wrap and rest at room temperature for 30 minutes.

Meanwhile, prepare the filling by mixing lobster, shrimp, parsley, lemon zest and juice, ricotta, breadcrumbs, egg, salt, and pepper until well combined.

Divide dough in half. Roll through a pasta machine, starting at setting #1 (3–4 passes), then #3 once, and finishing at #6 once, until thin.

Transfer filling to a piping bag. Lay out one pasta sheet and pipe about 1 tablespoon of filling every 1½ inches. Brush lightly with water, cover with the second sheet, press to seal, and cut into individual ravioli.

Cook ravioli in boiling, well-salted water. Once the water returns to a boil, cook for 5 minutes.

Simmer marinara with heavy cream, seasoning to taste. Drain ravioli and gently toss with the sauce. Serve finished with freshly grated Parmigiano-Reggiano.