Lobster Ravioli

Serves: 4

Wine: Fabio Viviani Wine Nº 3

Lobster Ravioli


  • 1 lb. Lobster Meat, Diced
  • 2 tbsp. Chives
  • 1 tbsp. Tarragon
  • 1/2 cup Bread Crumb
  • 2 Cloves Garlic
  • 1-2 tbsp. Mayo
  • 1/4 cup Chopped Leeks
  • 1/4 cup Chopped Carrots
  • 1 Chopped Celery
  • 10ea Thin Pasta Sheets
  • Egg Wash to Close
  • 2 cup Pre-made Tomato Sauce
  • 1 cup Brandy
  • 1/2 cup Cream


In a medium pan add 2 T Butter, leeks, carrots, celery, salt and pepper. Cook on medium heat until translucent and cook well. Set aside to cool in a bowl. Once cooled add the diced lobster meat, mayo, herbs and bread crumb. Season to taste.

In a medium sauté pan add the brandy and reduce by half. Add the tomato sauce and cream. Reduce until thickened. Add the boiled raviolis to the sauce. Coat well and plate.

Garnish with chopped parsley.

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