By Lori Walker, MS, RD | Published on March 15, 2023 | Last Updated on November 22, 2023
Carrabba’s Lobster Ravioli is a classic Italian-American dish that has been served at the iconic Carrabba’s restaurant for decades. This delicious dish is sure to become a family favorite, featuring succulent lobster meat and creamy ravioli pasta!
In this post, we will share with you the Carrabba’s lobster ravioli recipe, what makes this dish so special, give you a step-by-step guide for creating your own version and provide tips on how to store leftovers. So, keep reading!
What is Carrabba’s Lobster Ravioli?
Carrabba’s lobster ravioli is a delicious Italian dish made with cooked lobster meat, mushrooms, butter, shallots, light cream, and other ingredients. The ravioli is then topped with diced tomatoes and served in a white wine cream sauce.
It is a popular menu item at Carrabba’s Italian Grill restaurants across the United States. This dish is sure to please any seafood lover!
The preparation of this dish begins by boiling the lobsters and taking out the meat. The lobster meat is then rinsed under running water before combining it with other ingredients to make the ravioli filling.
Once filled, the ravioli are cooked until they are tender and lightly browned. Finally, they are served in a creamy white wine sauce and topped with diced tomatoes for added flavor.
What does it taste like?
Carrabba’s Lobster Ravioli has a savory, creamy flavor thanks to lobster meat and brandy cream sauce. The ravioli pasta itself has a delicate flavor that perfectly complements the richness of the lobster and cream sauce.
How did I first get introduced to Carrabba’s Lobster Ravioli?
I was first got introduced to Carrabba’s Lobster Ravioli when I was a young child. My parents would take us to the Carrabbas restaurant for special occasions and I remember being amazed at how delicious the lobster ravioli tasted. From that point on, this dish has been one of my favorite Italian-American dishes.
How to make Carrabba’s Lobster Ravioli?
Making Carrabba’s Lobster Ravioli at home is surprisingly easy and only takes a few simple steps. Here’s what you need to do.
Ingredients
- 1 pound cooked Lobster Meat
- 2 1/2 teaspoons Butter
- 1/4 pound fresh Mushrooms
- 2 cups Light Cream
- 1 teaspoon Shallots
- 2 or 3 teaspoons of quality Light Sherry
- 2 1/2 teaspoons Flour
- 2 cups light cream
- Ravioli Pasta Sheets
- Salt and freshly ground Black Pepper to taste
- Sauce
- 1/2 ounce Brandy
- 2 teaspoons Butter
- 2 teaspoons Flour
- 1/4 teaspoon Paprika
- Salt and freshly ground Black Pepper to taste
To Cook Ravioli
- 3 quart Pot
- 2 1/2 quarts Water
- Pinch of Salt
- Dash of Oil
Step-by-step instructions
Step 1
Start by preparing the lobster filling. In a large skillet, heat the butter over low to medium heat and sauté the mushrooms for about 5 minutes or until softened.
Step 2
Add in the shallots and cook for another minute before adding in the cooked lobster meat, light cream, sherry, flour, and salt and pepper to taste. Continue cooking for about 5 minutes or until the mixture has thickened and most of the liquid has been absorbed. Remove from heat and set aside.
Step 3
To make the ravioli, begin by rolling out a large sheet of pasta (either store-bought or homemade) on a lightly floured surface until it is about 1/8 inch thick.
Step 4
Using a round cookie cutter or a drinking glass with a 3-inch diameter, cut circles out of the pasta sheet and place them on a lightly floured surface. Place about 2 teaspoons of the lobster filling into the center of each circle and then fold in half to form the ravioli shape.
Crimp the edges with a fork to ensure that it is sealed and set aside.
Step 5
To prepare the sauce, melt butter in a small pan over medium heat and add brandy, flour, and paprika. Cook for about 3 minutes or until the mixture thickens, then season with salt and pepper to taste.
Step 6
Bring a large pot of lightly salted water to a boil and add in the ravioli. Cook for about 3 minutes or until they have reached desired tenderness. Drain and serve with the brandy cream sauce.
Tips
- Use quality ingredients when preparing the lobster filling, such as fresh mushrooms, shallots, and quality light sherry.
- Be careful not to overcook the ravioli, as they can become rubbery if cooked too long.
- The brandy cream sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Carrabba’s Lobster Ravioli Recipe
Equipment
- a large skillet
- a small skille
- a cookie cutter
Ingredients
- 1 1/4 teaspoons of creamy butter melting into the sauce and imparting a rich and velvety texture that coats the palate with indulgence.
- 1/2 teaspoon of aromatic shallots finely minced to provide a delicate onion-like flavor that enhances the overall depth of the sauce.
- 1 cup of light cream a smooth and creamy dairy component that enriches the dish with its luxurious texture and subtle sweetness.
- Salt and freshly ground black pepper to taste enhancing the flavors of the dish with a perfect balance of seasoning, ensuring each bite is seasoned to perfection.
- 1/2 pound of succulent cooked lobster meat a true delicacy from the sea, known for its sweet and tender flesh that adds an exquisite touch to any dish.
- Ravioli pasta sheets tender and delicate pockets of pasta ready to be filled with the delectable lobster mixture, providing a comforting and satisfying base for the dish.
- 1 to 1 1/2 teaspoons of quality light sherry a sophisticated addition that lends a nutty and slightly sweet note, elevating the taste profile of the dish.
- 1 1/4 teaspoons of flour serving as a thickening agent to create a velvety and luscious sauce that clings to every bite.
- 1 cup of light cream adding a creamy and silky element to the sauce, ensuring a harmonious balance of flavors.
- 1/8 pound of fresh mushrooms carefully selected and sliced, adding a delightful earthy flavor and a satisfying meaty bite to the recipe.
Sauce:
- 1 teaspoon of creamy butter enriching the sauce with a smooth and silky texture, enhancing the overall richness of the dish.
- Dash of oil preventing the pasta sheets from sticking together during the cooking process, ensuring they cook evenly and retain their shape.
- 1/8 teaspoon of paprika a vibrant and smoky spice that adds a hint of warmth and depth to the sauce, enhancing the overall flavor profile.
- Pinch of salt enhancing the pasta water’s flavor and ensuring the ravioli is seasoned from the inside out.
- Salt and freshly ground black pepper to taste ensuring the sauce is perfectly seasoned, balancing the flavors and enhancing the overall taste experience.
- 1 1/2 quart pot a reliable and versatile cooking vessel that allows for even heat distribution, ensuring precise and consistent cooking results.
- 1 1/4 quarts of water providing the necessary liquid for cooking the pasta sheets to a tender and al dente perfection, creating the ideal texture for the dish.
- 1 teaspoon of flour contributing to the sauce’s thickness and creating a velvety consistency that coats the lobster and mushrooms beautifully.
- 1/4 ounce of brandy a luxurious and aromatic spirit that infuses the sauce with a subtle warmth and complexity, adding a touch of elegance to the overall flavor profile.
Instructions
- Start by preparing the lobster filling. In a large skillet, heat the butter over low to medium heat and sauté the mushrooms for about 5 minutes or until softened.
- Add in the shallots and cook for another minute before adding in the cooked lobster meat, light cream, sherry, flour, and salt and pepper to taste. Continue cooking for about 5 minutes or until the mixture has thickened and most of the liquid has been absorbed. Remove from heat and set aside.
- To make the ravioli, begin by rolling out a large sheet of pasta (either store-bought or homemade) on a lightly floured surface until it is about 1/8 inch thick.
- Using a round cookie cutter or a drinking glass with a 3-inch diameter, cut circles out of the pasta sheet and place them on a lightly floured surface. Place about 2 teaspoons of the lobster filling into the center of each circle and then fold in half to form the ravioli shape.
- Crimp the edges with a fork to ensure that it is sealed and set aside.
- To prepare the sauce, melt butter in a small pan over medium heat and add brandy, flour, and paprika. Cook for about 3 minutes or until the mixture thickens, then season with salt and pepper to taste.
- Bring a large pot of lightly salted water to a boil and add in the ravioli. Cook for about 3 minutes or until they have reached desired tenderness. Drain and serve with the brandy cream sauce.
Notes
- Use quality ingredients when preparing the lobster filling, such as fresh mushrooms, shallots, and quality light sherry.
- Be careful not to overcook the ravioli, as they can become rubbery if cooked too long.
- The brandy cream sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
- Serving size: 1/4 cup of lobster filling and 4 ravioli
- Calories: 240
- Total Fat: 14.5 grams
- Carbohydrates: 19.2 grams
- Protein: 8.1 grams
- Sodium: 321 milligrams
What to serve with Carrabba’s Lobster Ravioli?
Carrabba’s Lobster Ravioli can be served with various sides, such as grilled vegetables, a simple salad, or garlic bread. It also pairs well with white wines and light beers. Besides, a creamy sauce will add extra flavor and make an ideal accompaniment to this Italian classic.
How to store leftover Carrabba’s Lobster Ravioli?
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a stovetop with a little butter or olive oil until heated through. Besides you can also freeze the ravioli in an airtight container for up to 3 months.
Can pregnant women eat this?
Pregnant women should consult their physician before consuming any food that is not cooked thoroughly. Carrabba’s Lobster Ravioli is safe to eat as long as it is cooked to the appropriate temperature and is not undercooked.
FAQs
Can I freeze Carrabba’s Lobster Ravioli?
Yes, you can freeze leftover ravioli in an airtight container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as desired.
Can I make this dish with shrimp instead of lobster?
Yes, you can use cooked shrimp instead of lobster for a delicious seafood alternative. Be sure to adjust the cooking times accordingly.
Is this recipe suitable for vegetarians?
No, this recipe is not suitable for vegetarians as it contains lobster and other animal products.
How many servings does this recipe make?
This recipe yields about 4 servings of 4 ravioli each. Adjust the ingredients as needed to yield larger or smaller portions.
Wrapping Up
Carrabba’s Lobster Ravioli is a delicious and easy-to-make dish that will impress. By following the steps outlined above, you can create restaurant-quality ravioli at home. Serve with a light sauce or your favorite side dishes and enjoy a delicious meal!
Readers, have more questions about Carrabba’s Lobster Ravioli? Leave them in the comments section below! Also, share this recipe with your friends and family to spread the love! Thank you for your time.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
