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.
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.
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.
