Carrabba’s lobster ravioli is a delicious Italian-inspired dish made with fresh lobster, creamy ricotta cheese, and flavorful herbs, all encased in handmade ravioli.
It’s a simple yet impressive meal that’s perfect for entertaining or special occasions. With its rich, creamy sauce and delicate flavor, Carrabba’s lobster ravioli is a classic dish that never fails to impress.
What is Carrabba’s Lobster Ravioli?
Carrabba’s lobster ravioli recipe is a classic Italian-inspired dish that features fresh lobster, creamy ricotta cheese, and flavorful herbs, all encased in handmade ravioli.
The ravioli is then smothered in a delicious sauce made with butter, garlic, white wine, and fresh herbs. The creamy sauce complements the delicate flavor of the lobster, making Carrabba’s lobster ravioli a delicious and impressive meal.
Why You’ll Love this Carrabba’s Lobster Ravioli?
Carrabba’s lobster ravioli is an easy yet impressive dish that’s perfect for entertaining or special occasions. It’s a classic Italian-inspired recipe that features fresh lobster and creamy ricotta cheese, and it’s smothered in a delicious buttery sauce.
The sauce is made with garlic, white wine, and fresh herbs, which adds an extra layer of flavor to the dish. Plus, the ravioli can be made ahead of time and stored in the refrigerator or freezer for later use.
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How Does It Taste Like?
Carrabba’s lobster ravioli has a delicate flavor, thanks to the fresh lobster and creamy ricotta cheese. The buttery sauce adds an extra layer of flavor and richness to the dish, while the garlic, white wine, and fresh herbs give it a subtle yet flavorful finish.
Overall, Carrabba’s lobster ravioli has a mild but delicious flavor that’s sure to please.
Ingredients
Ravioli Pasta Sheets: This is the base of the dish and what holds all the delicious filling together. You can either make your own pasta sheets using a pasta maker or purchase pre-made ones from the store.
Cooked Lobster Meat: The star ingredient of this dish, fresh cooked lobster adds a delicate and luxurious flavor to the ravioli.
Butter: Used in both the filling and sauce, butter adds richness and depth to the dish.
Flour: Used in the sauce, flour is a thickening agent that gives the sauce its creamy texture.
Fresh Mushrooms: These add a meaty and earthy flavor to the filling.
Light Cream: This is used to make the creamy and flavorful sauce that accompanies the ravioli.
Shallots: These add a subtle yet sweet onion flavor to the sauce. You can also use minced garlic as a substitute.
Light Sherry: This adds another layer of flavor to the sauce and complements the lobster well.
Pot: Used for boiling water and cooking the ravioli sheets.
Salt and Pepper: To taste, these are used in both the filling and sauce.
Brandy: This is used to deglaze the pan and add a depth of flavor to the sauce.
Water: This is needed for boiling the ravioli sheets.
Paprika: Adds a hint of smokiness and color to the sauce.
Oil: Used for sautéing the mushrooms, any neutral oil will do.
Step by Step Directions
Step 1: Making filling:
In a large skillet, melt 5 teaspoons of butter over medium heat. Add in 2 pounds of cooked lobster meat and cook until it starts to lightly brown.
Step 2: Make sauce:
Remove the lobster from the skillet and set aside. In the same skillet, melt an additional 5 teaspoons of butter over medium heat. Add in 5 teaspoons of flour and stir until well combined.
Step 3:
Gradually pour in 4 cups of light cream, stirring constantly to prevent lumps from forming. Once the mixture has thickened, add in 0.5 pounds of sautéed mushrooms and 2 teaspoons of shallots.
Step 4:
Stir in 3-4 teaspoons of light sherry and continue cooking until the sauce is smooth and creamy. Season with salt and pepper to taste.
Step 5: Preparing ravioli sheets:
In a large pot, bring 6 quarts of water to a boil. Add in a pinch of salt and a dash of oil to prevent the ravioli from sticking together. Carefully add in the ravioli sheets and cook for 2-3 minutes until they are al dente.
Step 6: Assembly:
Drain the ravioli sheets and lay them out on a flat surface. Using a cookie cutter, cut out circles of ravioli dough. Place a spoonful of the lobster filling onto one half of each circle, leaving space around the edges to seal the ravioli. Fold the other half of the circle over the filling and use a fork to crimp and seal the edges.
Step 7: Cooking ravioli:
In a separate skillet, melt 4 teaspoons of butter over medium heat. Add in a dash of oil and 1 ounce of brandy. Carefully add in the ravioli and cook for 2-3 minutes on each side until they are lightly browned.
Step 8: Serve:
Remove the ravioli from the skillet and place them on a serving dish. Pour the creamy sauce over the ravioli and garnish with a sprinkle of paprika. Serve hot and enjoy!
Tips
• Use fresh lobster for the best flavor.
• You can make the ravioli ahead of time and store them in the refrigerator or freezer.
• Substitute the white wine for vegetable or chicken broth for a less-intense flavor.
• To make a vegetarian version, omit the lobster and increase the amount of ricotta cheese.
• To make a gluten-free version, use gluten-free wonton wrappers.
• Serve the ravioli with a sprinkle of freshly grated Parmesan cheese.
Nutrition Information
Carrabba’s lobster ravioli are a delicious and nutritious meal. Each serving contains approximately
The ravioli are also a good source of vitamins A and C, calcium, and iron.
How to Store Carrabba’s Lobster Ravioli?
Carrabba’s lobster ravioli can be stored in the refrigerator for up to three days. To store, place the ravioli in an airtight container and refrigerate.
What other Substitute Can I Use in Carrabba’s Lobster Ravioli?
If you don’t have fresh lobster on hand, you can use frozen lobster instead.
You can also substitute the white wine for vegetable or chicken broth for a less-intense flavor.
For a vegetarian version, omit the lobster and increase the amount of ricotta cheese.
To make a gluten-free version, use gluten-free wonton wrappers.
Equipment
- large skillet
- cookie cutter
Ingredients
- Ravioli Pasta Sheets
- 2 pound cooked Lobster Meat
- 5 teaspoons Butter
- 5 teaspoons Flour
- 0.5 pound fresh Mushrooms
- 4 cups Light Cream
- 2 teaspoon Shallots
- 4 or 3 teaspoons of quality Light Sherry
- 4 teaspoons Butter
- 6 quart Pot
- Salt and freshly ground Black Pepper to taste
- Sauce
- 1 ounce Brandy
- 5 quarts Water
- 4 teaspoons Flour
- 0.5 teaspoon Paprika
- Salt and freshly ground Black Pepper to taste
- Pinch of Salt
- Dash of Oil
Instructions
- Start by making the filling for the ravioli. In a large skillet, melt 5 teaspoons of butter over medium heat. Add in 2 pounds of cooked lobster meat and cook until it starts to lightly brown.
- Remove the lobster from the skillet and set aside. In the same skillet, melt an additional 5 teaspoons of butter over medium heat. Add in 5 teaspoons of flour and stir until well combined.
- Gradually pour in 4 cups of light cream, stirring constantly to prevent lumps from forming. Once the mixture has thickened, add in 0.5 pounds of sautéed mushrooms and 2 teaspoons of shallots.
- Stir in 3-4 teaspoons of light sherry and continue cooking until the sauce is smooth and creamy. Season with salt and pepper to taste.
- In a large pot, bring 6 quarts of water to a boil. Add in a pinch of salt and a dash of oil to prevent the ravioli from sticking together.
- Carefully add in the ravioli sheets and cook for 2-3 minutes until they are al dente.
- Drain the ravioli sheets and lay them out on a flat surface. Using a cookie cutter, cut out circles of ravioli dough.
- Place a spoonful of the lobster filling onto one half of each circle, leaving space around the edges to seal the ravioli.
Fold the other half of the circle over the filling and use a fork to crimp and seal the edges.
- In a separate skillet, melt 4 teaspoons of butter over medium heat. Add in a dash of oil and 1 ounce of brandy. Carefully add in the ravioli and cook for 2-3 minutes on each side until they are lightly browned.
- Serve the ravioli hot with the creamy sauce drizzled on top and garnish with a sprinkle of paprika. Enjoy!
Notes
Nutrition
Frequently Asked Questions
Can I make Carrabba’s lobster ravioli ahead of time?
Yes, you can make Carrabba’s lobster ravioli ahead of time. The ravioli can be stored in the refrigerator or freezer for later use.
What is the nutrition information for Carrabba’s lobster ravioli?
The ravioli is a good source of vitamins A and C, calcium, and iron.
Is Carrabba’s lobster ravioli gluten-free?
Carrabba’s lobster ravioli can be made gluten-free by using gluten-free wonton wrappers.
How do you store Carrabba’s lobster ravioli?
Carrabba’s lobster ravioli can be stored in the refrigerator for up to three days. To store, place the ravioli in an airtight container and refrigerate.
What is the best way to serve Carrabba’s lobster ravioli?
Carrabba’s lobster ravioli is best served with a sprinkle of freshly grated Parmesan cheese. It can also be served with a side of garlic bread or a green salad.
Conclusion
Carrabba’s lobster ravioli is an easy yet impressive Italian-inspired dish made with fresh lobster, creamy ricotta cheese, and flavorful herbs, all encased in handmade ravioli. The ravioli is then smothered in a delicious buttery sauce made with garlic, white wine, and fresh herbs.
With its rich, creamy sauce and delicate flavor, Carrabba’s lobster ravioli is a classic dish that never fails to impress. It’s perfect for entertaining or special occasions, and it can be made ahead of time for added convenience.