Shrimp & Lobster Ravioli for National Ravioli Day

Photo courtesy of Chef Rob



2 cups durum flour (all-purpose flour will do if you don’t have durum)

2 eggs, beaten

2 teaspoons olive oil

½ teaspoon salt

a little water until the dough comes together

additional egg for egg wash



2 small lobster tails, pre-cooked and chopped

1 lb shrimp, pre-cooked and chopped small,

-when combined with Lobster should equal 2 cups of meat

2 garlic cloves, diced

1 large shallot, finely chopped

1 teaspoon, limoncello, or lemon juice

¼ cup of ricotta

1 tablespoon, mascarpone cheese

2 teaspoons, chopped parsley



4 Tablespoons of limoncello

2 or 3 tablespoons of lemon juice

1 stick of unsalted butter

heavy cream to thicken it up



The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.

Pre-cook both lobster and shrimp, then cut into small chunks.

Add olive oil to sauté pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss until coated, then let it cool down.

Put the cooled down mixture into a bowl and add in the ricotta and mascarpone

Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.

Fold dough circle in half, into a half moon, and crimp edge with a fork. Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into a ziplock bag.

For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. Spoon the sauce onto the Ravioli.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.