Carrabba’s Lobster Ravioli Recipe

October 14, 2023
Carrabba's Lobster Ravioli Recipe

If you’re seeking to add a touch of luxury to your homemade meals, Carrabba’s Lobster Ravioli Recipe is the ideal choice. This Carrabba’s Lobster Ravioli Recipe takes the classic flavors of lobster and mushrooms, giving them a delightful twist with a light sherry-infused cream sauce. We’ve got something special for your taste buds!

What is Carrabba’s Lobster Ravioli?

Carrabba’s Lobster Ravioli Recipe is like a taste adventure that mixes the goodness of tender lobster with earthy mushrooms, all snugly wrapped in homemade pasta. What makes it stand out is this light sherry cream sauce that brings everything together in a fancy yet down-to-earth way. 

The pasta sheets, made with care, just hug the filling perfectly, creating these little pockets of joy. It’s not just a dish; it’s like bringing the fancy restaurant vibes right to your own dinner table. So, whether you want to impress your pals or just treat yourself, Carrabba’s Lobster Ravioli is all about enjoying good flavors without any fuss. It’s like a delicious hug for your taste buds!

Ingredients Used In Carrabba’s Lobster Ravioli Recipe

  • Fresh Mushrooms= 1/4 pound
  • Light Cream= 2 cups
  • Cooked Lobster Meat= 1 pound
  • Butter= 2 1/2 teaspoons
  • Shallots= 1 teaspoon
  • Quality Light Sherry= 2 or 3 teaspoons
  • Flour= 2 1/2 teaspoons
  • Light cream= 2 cups
  • Brandy= 1/2 ounce
  • Butter= 2 teaspoons
  • Flour= 2 teaspoons
  • Paprika= 1/4 teaspoon
  • A pinch of salt and freshly ground black pepper to taste
  • Pot= 3 quart
  • Water= 2 1/2 quarts
  • Pinch of Salt
  • Dash of Oil
  • Ravioli Pasta Sheets
  • Sauce

Step By Step Method for Making the Carrabba’s Lobster Ravioli

Step 1

Preparation of the lobster filling should begin first. Saute the mushrooms in a large skillet with butter over low heat for about five minutes or until softened.

Step 2

Before adding the lobster meat, light cream, sherry, flour, and salt and pepper to taste, add the shallots and cook for another minute. Stirring occasionally for about 5 minutes will ensure that the mixture thickens and the liquid is absorbed. Set aside once you have removed the pot from the heat.

Step 3

In order to make ravioli, prepare a large sheet of pasta (whether store-bought or homemade) and roll it out to about 1/8 inch thick on a lightly floured surface.

Step 4

Place the pasta sheet on a lightly floured surface and cut out circles with a round cookie cutter or a drinking glass. 

Step 5

Fold each circle in half to form a ravioli and place about 2 teaspoons of lobster filling in the center.

Step 6

Make sure the edges are sealed and set aside by crimping them with a fork.

Step 7

Make sauce by melting butter, adding flour, brandy, and paprika to a small pan over medium-high heat. To season, add salt and pepper to taste and cook for about 3 minutes, until thickened.

Step 8

The ravioli should be added to boiling lightly salted water as soon as it comes to a boil. About 3 minutes is enough time to cook them to your desired tenderness. With the brandy cream sauce, drain the pasta and serve.

Additional insights for a successful preparation

  • Use fresh, high-quality ingredients for optimal flavor.
  • Freshly ground black pepper and salt should be generously sprinkled over the dish.
  • Roll out the pasta dough evenly for consistent cooking.
  • Ensure a tight seal when assembling ravioli to prevent leaks.
  • Lightly dust ravioli with flour to prevent sticking.
  • Boil ravioli gently to avoid breakage; stir water gently.
  • Adjust sauce consistency by adding extra cream or warm water.
  • Serve with a light, crisp white wine for a balanced pairing.

Troubleshooting common issues

  • Avoid overworking the pasta dough to prevent toughness.
  • Ensure proper draining to prevent soggy ravioli.
  • Double-check and secure the edges to prevent filling leakage.
  • Whisk separated sauce gently over low heat; add extra butter if needed.
  • Be cautious not to overcook the lobster in the filling.

Storage Tips:

  • Store leftover ravioli in an airtight container to maintain freshness.
  • Refrigerate within two hours of cooking to prevent bacterial growth.
  • Consider separating layers with parchment paper to prevent sticking.
  • The best quality can be obtained by consuming within two to three days.

Reheating Tips:

  • For stovetop reheating, bring a pot of water to a gentle simmer.
  • Drop in ravioli and heat for 2-3 minutes until thoroughly warmed.
  • Avoid rapid boiling to prevent the pasta from becoming mushy.
  • To microwave, place a damp paper towel over ravioli and heat in short intervals.

In Closing

We hope this journey into crafting Carrabba’s Lobster Ravioli Recipe has brought joy to your kitchen and delightful flavors to your table. From the succulent lobster filling to the velvety sherry-infused cream sauce, every step is a celebration of simple yet exquisite ingredients. Whether you’re impressing guests or treating yourself to a special homemade meal, these ravioli are a testament to the joy of creating delicious experiences.

More Delicious Appetizer Recipes:

Carrabba's Lobster Ravioli Recipe

Carrabba’s Lobster Ravioli Recipe

This Carrabba's Lobster Ravioli Recipe takes the classic flavors of lobster and mushrooms, giving them a delightful twist with a light sherry-infused cream sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 238 kcal

Ingredients
  

  • 1/4 pound Fresh Mushrooms
  • 2 cups Light Cream
  • 1 pound Cooked Lobster Meat
  • 2 1/2 teaspoons Butter
  • 1 teaspoon Shallots
  • 2 or 3 teaspoons Quality Light Sherry
  • 1/2 teaspoon Flour
  • 2 cups Light cream
  • 1/2 ounce Brandy
  • 2 teaspoons Butter
  • 2 teaspoons Flour
  • 1/4 teaspoon Paprika
  • A pinch of salt and freshly ground black pepper to taste
  • 3 quart Pot
  • 2 1/2 quarts Water
  • Pinch of Salt
  • Dash of Oil
  • Ravioli Pasta Sheets
  • Sauce

Instructions
 

  • Preparation of the lobster filling should begin first. Saute the mushrooms in a large skillet with butter over low heat for about five minutes or until softened.
  • Before adding the lobster meat, light cream, sherry, flour, and salt and pepper to taste, add the shallots and cook for another minute. Stirring occasionally for about 5 minutes will ensure that the mixture thickens and the liquid is absorbed. Set aside once you have removed the pot from the heat.
  • In order to make ravioli, prepare a large sheet of pasta (whether store-bought or homemade) and roll it out to about 1/8 inch thick on a lightly floured surface.
  • Place the pasta sheet on a lightly floured surface and cut out circles with a round cookie cutter or a drinking glass. 
  • Fold each circle in half to form a ravioli and place about 2 teaspoons of lobster filling in the center.
  • Make sure the edges are sealed and set aside by crimping them with a fork.
  • Make sauce by melting butter, adding flour, brandy, and paprika to a small pan over medium-high heat. To season, add salt and pepper to taste and cook for about 3 minutes, until thickened.
  • The ravioli should be added to boiling lightly salted water as soon as it comes to a boil. About 3 minutes is enough time to cook them to your desired tenderness. With the brandy cream sauce, drain the pasta and serve.
Keyword Carrabba’s Lobster Ravioli Recipe