Carrabba’s Lobster Ravioli
50 Mins
Prep: 20 Mins | Cook: 30 Mins | Servings: 1-2



  • 1 lb.  Lobster Meat
  • 1/4 lb.  fresh Mushrooms
  • 2 1/2 tsp.  Butter
  • 1 tsp. Shallots
  • 2 cups   light Cream
  • 2 1/2 tsp.   Flour
  • 2 or 3 tsp.  quality light Sherry
  •   Ravioli Pasta sheets
  •   Salt & Ground Pepper to taste
  • Dash of Oil

  • 2 cups light Cream
  • 2 tsp. Butter
  • 2 tsp. Flour
  • 1/2 oz. Brandy
  • 1/4 tsp. Paprika
  • Salt & Ground Pepper to taste
  • Diced Tomatoes

Directions For Filling

  1. Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.
  2. In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent.
  3. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly.
  4. Add sherry, stirring constantly. (If you want it a little pinker, shake in a little paprika.)
  5. Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side.
  6. Remove from the heat and spread it out on a flat pan to cool.

Directions For Making Ravioli

  1. Roll out 2 ravioli pasta sheets. Mark out 2 1/4 x 2 1/4 inch squares. Add 3/4 teaspoon of mixture into the marked square.
  2. Lay the second sheet on top and use a ravioli tool to roll and seal.
  3. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).

Directions for Sauce

  1. Melt butter in a pan. Add flour, brandy, light cream, diced tomatoes & paprika to the pan. Add salt & pepper to your desired taste. Keep warm in a double boiler.

Directions for cooking Ravioli

  1. Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes. Remove with slotted spoon or skimmer.

Note: Serve the ravioli on a flat soup bowl or plate with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Complete the dish by sprinkling some parsley on top.


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