Lobster Ravioli


  • 1 lb fresh pasta dough, rolled into sheets (you can also use 50-60 wonton wrappers)
  • 3 lobster tails
  • 1/4 lb uncooked shrimp, peeled
  • 2/3 cup Kelchner's Horseradish Remoulade or Kelchner's Shrimp Scampi
  • 8 oz ricotta cheese
  • 1/3 cup Kelchner's Shrimp Scampi
  • 1 (14 oz) can tomato sauce
  • 1 (14 oz) can diced tomatoes
  • kosher salt and pepper, to taste
  • 1 cup heavy cream
  • freshly grated parmesan cheese
  • fresh parsley, chopped
  • freshly grated parmesan cheese


  • Prepare the pasta dough, cover and set aside.

  • Place the lobster tails on a cutting board, using a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. Start checking the shrimp at 4 minutes and flip around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. Set aside.

  • Place Kelchner's Horseradish Remoulade (or Kelchner's Shrimp Scampi) in a small saucepan over medium heat and begin whisking. Stir as it bubbles. Remove from heat, stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.

  • Roll you pasta dough into sheets and heavily flour your ravioli mold or counter.

  • Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work.

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


  • Heat Kelchner's Shrimp Scampi over medium heat.

  • Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Break up any large chunks of tomato.

  • Remove from heat and stir in cream. Add cheese to taste.

  • Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce.

  • Serve with grated parmesan cheese and fresh parsley if desired.

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