Jul 13 2026
Restaurants›Bottiglia Cucina & Enoteca›Lobster Ravioli Recipe

Lobster Ravioli Recipe

Inspired by Bottiglia Cucina & Enoteca
Time1h 30m
Serves4

Maine lobster, mascarpone, fennel and leek butter, chives

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta Dough

Filling

Fennel and Leek Butter Sauce

Method

Pasta Dough

  1. 1

    Make the Pasta Dough

    Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling

  1. 2

    Prepare the Filling

    In a bowl, mix the chopped lobster meat, mascarpone cheese, and chives. Season with salt to taste. Set aside.

Fennel and Leek Butter Sauce

  1. 3

    Make the Sauce

    In a skillet, melt the butter over medium heat. Add the sliced fennel and leek, and sauté for about 5-7 minutes until they are soft and fragrant. Season with salt and pepper to taste. Keep warm on low heat.

Assembling and Cooking the Ravioli

  1. 4

    Roll the Dough and Assemble

    After the dough has rested, roll it out using a pasta machine or a rolling pin until it’s very thin. Cut into 3-inch squares. Place a small spoonful of the lobster filling in the center of each square. Brush the edges with water and fold over to form a triangle, sealing the edges tightly.

  2. 5

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon.

  3. 6

    Serve

    Place the cooked ravioli on a plate and drizzle with the fennel and leek butter sauce. Garnish with additional chives if desired. Serve immediately.

More from Bottiglia Cucina & Enoteca