Best lobster ravioli in Senoia, GA

Served at Revolution, on the pasta menu.

Lobster Ravioli

$32.00

Three huge lobster raviolo topped with a lobster veloute sauce. We only make so many orders a day, so we could run out. Please get here early to make sure its available.

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Where this dish comes from

Lobster ravioli emerged in Italian-American fine dining in the 1980s and 1990s as chefs sought to elevate the Italian-American pasta canon with luxury ingredients. The filling typically combines sweet lobster meat with ricotta cheese, a combination that softens the briny intensity of the shellfish and creates a pillowy, rich interior. While stuffed pasta with seafood fillings has deep roots in coastal Italian cuisine — particularly in Liguria, Puglia, and Sicily — the lobster-specific version is largely an American restaurant invention that has since been adopted as a comfort-luxury staple.

Make lobster ravioli at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Lobster Filling

2 whole lobsters (1.25kg each), steamed and meat removed (save shells)
150g mascarpone
15g fresh tarragon, chopped
10ml lemon juice
6g kosher salt
2g white pepper

Steam lobsters 10-12 minutes. Remove all meat -- claws, knuckles, tail. Chop into small pieces.
Combine with mascarpone, tarragon, lemon juice, salt, and pepper. The filling should be firm enough to scoop.
Refrigerate. Roast the shells for the bisque sauce.

For the Fresh Pasta and Ravioli

300g 00 flour
100g semolina flour
4 large egg yolks
2 whole large eggs
1 tsp extra virgin olive oil
Pinch of kosher salt
Egg wash for sealing

Make pasta dough. Knead 8-10 minutes. Rest 30 minutes.
Roll to setting 6. Make large ravioli -- about 8cm square. Fill generously and seal very firmly.
The lobster filling is wet. Double-seal the edges.

To Assemble

Lobster ravioli (from above)
Lobster cream sauce: roasted shells, shallot, white wine, heavy cream, reduced
Basil oil
Flat-leaf parsley, chopped
Lemon wedge

Build lobster cream sauce: roast shells at 400F 15 minutes. Saute shallot in butter. Add shells and white wine, reduce. Add cream, reduce by half. Strain. Season.
Cook ravioli gently in barely simmering salted water 3-4 minutes. Never a rolling boil.
Spoon sauce into a warmed bowl. Place ravioli in the sauce -- do not toss.
Drizzle basil oil. Finish with parsley and lemon wedge. Serve immediately.

Cheffy’s note

Lobster ravioli lives or dies on the pasta dough. Store-bought fresh ravioli is serviceable but tends to be thick and doughy; if you're making your own, roll the pasta to the thinnest setting you can handle — you want to taste filling, not dough. The butter sauce keeps it clean and lets the lobster speak. Resist the urge to add cream or a tomato sauce — you'll drown the filling you worked so hard on.