🦞 Lobster Ravioli with Creamy Alfredo

Ingredients

For the Ravioli (shortcut or homemade):

• 1 lb lobster meat (cooked, chopped)

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 tbsp fresh lemon juice

• 1 tbsp fresh parsley, chopped

• Salt & pepper, to taste

• 1 package wonton wrappers (or fresh pasta sheets)

For the Alfredo Sauce:

• 4 tbsp butter

• 2 garlic cloves, minced

• 1 cup heavy cream

• 1 cup Parmesan cheese, grated

• ½ cup mozzarella cheese (optional, for extra creaminess)

• Salt & pepper, to taste

• 1 tbsp fresh parsley, chopped

Instructions

1. Make the Lobster Filling

• In a bowl, mix lobster meat, ricotta, Parmesan, lemon juice, parsley, salt, and pepper until creamy and well combined.

2. Assemble the Ravioli

• Place 1 tsp of filling in the center of each wonton wrapper (or pasta square).

• Brush edges lightly with water and top with another wrapper.

• Press edges firmly to seal, making sure no air pockets remain.

• Set aside on a floured tray.

3. Cook the Ravioli

• Bring a large pot of salted water to a gentle boil.

• Drop in ravioli and cook for 3–4 minutes until they float.

• Remove with a slotted spoon and keep warm.

4. Make the Alfredo Sauce

• In a skillet, melt butter over medium heat.

• Add garlic and sauté for 1 minute until fragrant.

• Stir in cream and simmer 3–4 minutes.

• Whisk in Parmesan (and mozzarella if using) until smooth and creamy.

• Season with salt and pepper.

5. Combine & Serve

• Add ravioli to the sauce, gently tossing to coat.

• Plate and garnish with parsley and extra Parmesan.