When it comes to indulgent pasta dishes, nothing quite compares to the luxurious pairing of shrimp and lobster. Their sweet, delicate flavors shine best when wrapped inside tender ravioli and finished with a luscious creamy garlic butter sauce. This recipe not only highlights the richness of lobster and shrimp but also elevates it with fresh herbs, Parmesan, and a silky cream-based sauce. Whether you’re preparing a special occasion dinner, a romantic evening, or simply treating yourself to an elegant meal, shrimp and lobster ravioli with creamy garlic butter sauce is an unforgettable dish that brings restaurant-quality dining straight to your table.
Ingredients
For the Ravioli Filling:
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1 cup lobster meat, cooked and finely chopped
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½ cup shrimp, peeled, deveined, cooked, and finely chopped
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½ cup ricotta cheese
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¼ cup mascarpone cheese (or cream cheese if preferred)
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2 tablespoons grated Parmesan cheese
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon fresh chives, finely chopped
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1 teaspoon lemon zest
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Salt and black pepper, to taste
For the Ravioli Dough (or use store-bought):
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2 cups all-purpose flour
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3 large eggs
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1 tablespoon olive oil
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Pinch of salt
For the Creamy Garlic Butter Sauce:
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4 tablespoons unsalted butter
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4 garlic cloves, finely minced
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1 cup heavy cream
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½ cup Parmesan cheese, freshly grated
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¼ teaspoon crushed red pepper flakes (optional, for a slight kick)
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Salt and black pepper, to taste
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2 tablespoons fresh parsley, finely chopped
Instructions
Step 1: Prepare the Ravioli Dough
If making homemade dough, create a mound of flour on a clean work surface. Make a well in the center and add the eggs, olive oil, and a pinch of salt. Using a fork, gently whisk the eggs while gradually incorporating the flour from the edges until a dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Tip: If pressed for time, you can use high-quality wonton wrappers or store-bought pasta sheets.
Step 2: Make the Filling
In a mixing bowl, combine the chopped lobster meat, shrimp, ricotta, mascarpone, Parmesan, parsley, chives, lemon zest, and a pinch of salt and pepper. Mix until creamy and well combined. The filling should be thick enough to hold together without spreading. Taste and adjust seasoning as needed—sometimes a squeeze of lemon juice adds just the right brightness.
Step 3: Assemble the Ravioli
Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Lay one sheet flat on a lightly floured surface. Place small spoonfuls of filling about 2 inches apart. Brush the edges lightly with water, then place another pasta sheet over the top. Press gently around the filling to remove any air bubbles and seal the ravioli. Use a sharp knife, pizza cutter, or ravioli stamp to cut into individual pieces. Transfer the ravioli to a floured tray and cover lightly with a towel until ready to cook.
Step 4: Make the Creamy Garlic Butter Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1–2 minutes (be careful not to burn). Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan and whisk until smooth. If you prefer a slight heat, sprinkle in crushed red pepper flakes. Season with salt and freshly cracked black pepper to taste. Reduce the heat to low and let the sauce thicken slightly while you cook the ravioli.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Add the ravioli in small batches and cook for 3–4 minutes, or until they float to the top. Carefully remove with a slotted spoon and transfer directly into the skillet with the sauce. Toss gently to coat each ravioli in the creamy garlic butter sauce.
Step 6: Serve and Garnish
Arrange the ravioli on serving plates, spoon extra sauce over the top, and finish with a sprinkle of fresh parsley, grated Parmesan, and perhaps a drizzle of lemon juice for brightness. Serve immediately while warm, accompanied by crusty bread or a light green salad.
Tips and Variations
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Seafood Variety: If lobster is unavailable, substitute with crab meat or increase the shrimp for a more budget-friendly yet delicious version.
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Cheese Swap: Ricotta provides creaminess, but goat cheese or mascarpone can add a tangy, luxurious twist.
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Wine Pairing: This dish pairs beautifully with a crisp white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc.
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Make Ahead: You can assemble the ravioli in advance and freeze them on a tray. Once frozen, transfer to a bag and store up to 2 months. Simply cook from frozen, adding an extra minute to the boiling time.
Final Thoughts
Shrimp and lobster ravioli with creamy garlic butter sauce is the ultimate celebration of seafood and pasta. The combination of delicate filling, silky handmade pasta, and indulgent sauce creates a restaurant-worthy dish that you can proudly serve at home. Every bite is a perfect harmony of richness and freshness, with the garlic butter sauce tying everything together. While it requires a bit of effort, the results are more than worth it—this dish is a true showstopper for dinner parties, holidays, or simply when you want to spoil yourself with something extraordinary.
