Lobster Ravioli with Citrus Butter Sauce


2008 Jul/Aug



  • 1 c. canned or fresh lobster meat , cut into chunks
  • 1/2 c. ricotta
  • 4 sprigs fresh tarragon, roughly chopped
  • Small handful Italian parsley, roughly chopped
  • Zest of one lemon
  • Salt and pepper to taste
  • 12 pre-made fresh pasta sheets, cut into 3-inch squares, or use wonton wrappers


Combine the filling ingredients in a medium sized bowl. Lay out a sheet of fresh pasta and place a generous tablespoon of filling onto the centre. Brush the edges of the pasta with water and place another sheet of the pasta on top; press down well to seal the edges. Place the finished ravioli on a baking sheet lined with parchment until ready to cook.


Citrus Butter Sauce

  • 1/4 c. butter
  • 2 garlic cloves, roughly chopped
  • 1 T. lemon juice
  • 3 T. rice wine vinegar
  • 1/2 c. each cream and sour cream
  • Salt to taste
  • Grated parmesan (garnish)
  • Minced chives (garnish)


Melt the butter in a small saucepan, add garlic, and cook over low heat until garlic has softened. Stir in the lemon juice, rice vinegar, cream and sour cream. Turn up the heat to medium-high and cook until the sauce begins to thicken. Finish with salt to taste.

Bring a large pot of water to a boil and gently drop in the ravioli; cook until they float to the top. Spoon 2 ravioli per person into bowls, spoon citrus butter sauce overtop, and sprinkle with Parmesan and chives. Serves 6