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Carrabba's Lobster Ravioli (Copycat Recipe)

A rich and indulgent homemade lobster ravioli in a creamy tomato-based sauce, inspired by the famous dish from Carrabba’s Italian Grill.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 12 wonton wrappers or homemade pasta sheets
  • 1 cup cooked lobster meat chopped finely
  • ¼ cup ricotta cheese
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon lemon zest
  • 1 egg beaten for sealing the ravioli
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup crushed tomatoes
  • ¼ cup white wine optional
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
  • ½ cup Parmesan cheese for sauce
  • 1 tablespoon fresh basil chopped, for garnish

Instructions
 

  • In a mixing bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, fresh parsley, and lemon zest. Mix well.
  • Lay out the wonton wrappers or pasta sheets on a flat surface. Place a small spoonful of the filling in the center of each wrapper.
  • Brush the edges with beaten egg, then place another wrapper on top, pressing around the filling to seal. Repeat with remaining wrappers.
  • Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 2-3 minutes, or until they float. Drain and set aside.
  • In a saucepan over medium heat, melt butter and sauté garlic until fragrant (about 1 minute).
  • Pour in the white wine (if using) and let it simmer for 2 minutes to reduce slightly.
  • Add the heavy cream, crushed tomatoes, salt, and black pepper. Stir well and bring to a simmer.
  • Stir in the Parmesan cheese and cook for another 2-3 minutes, until the sauce thickens slightly.
  • Add the cooked ravioli to the sauce, tossing gently to coat.
  • Serve garnished with fresh basil and extra Parmesan cheese.

Notes

For a homemade pasta dough option, use fresh pasta sheets instead of wonton wrappers. For extra flavor, add a pinch of red pepper flakes to the sauce. Serve with garlic bread or a side salad.