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So many ideas come to mind when you think of ravioli. Doughs, shapes, and fillings vary tenfold. For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. Why would the Italian in me allow that? Good question, but we wanted to make this easy for you. And guess what… they are so darn delicious. Even I can’t lie to myself about how good these came out. The wonton wrappers are so tender and light that you really only taste the decadent lobster filling. If you want actual pasta-encased lobster ravioli, then our pasta dough is great; otherwise, I promise you’re going to make these over and over again.

How to buy lobster meat

Certain stores or fish markets sell fresh or frozen steamed lobster meat, which, in my opinion, is worth your money. It will save you a lot of time from cracking lobster claws all day. But if you want to use those lobster shells for fish stock or bisque, then go ahead and crack away. You can typically buy steamed lobster at your market’s fish department. I also suggest buying and using frozen lobster tail if you can’t find both tail and claw meat.

Sauces to make with these ravioli 

Having lobster ravioli feels like a luxury. So why not coat your lobster with something creamy and rich, like brown butter or tomato cream sauce? It’s really up to how you want to make it, but I wanted my lobster filling to stand out the most, so I kept it simple. Caramelized leeks and shallots are just enough to complement without taking over. 

Do these have to be round?

I thought making a round ravioli out of square wonton wrappers was a good look for these guys. But you definitely don’t have to do this. You can simply seal the ravioli by crimping the edges with a fork. You could also use a ravioli cutter to make them decorative just like Grandma would do. Either way, it’s more about how they taste than how they look. 

Why simmer ravioli and not boil

We are used to reading in recipes “boil your pasta until…” but this is not the case for stuffed pastas. If you boil the heck out of your ravioli, you won’t have any filling left, maybe some if you’re lucky. The key is to bring the water to a gentle simmer in a large wide pot and cook accordingly. Once they float to the top, that’s the indicator that they’re about done. 

My suggestion is to double the recipe and freeze them. That way you have ravioli on the ready for a night where you just want to sink into a bowl of carbs or cook dinner for your bestie. To freeze them without sticking, lay them flat on a parchment paper-lined baking sheet and freeze until solid. From there you can place in a freezer-safe bag. 

(150 g.) roughly chopped lobster meat

(3/4 oz.) grated Pecorino Romano

finely chopped fresh parsley 

large egg mixed with a splash of water

leek, dark green leaves removed, washed, and thinly sliced 

large shallot, thinly sliced 

Grated Pecorino Romano, for serving