I thought I’d make something special to bring in the new year, how about shrimp and lobster ravioli with a luscious limoncello cream sauce? It’s so full of flavor, not too heavy, and the light limoncello sauce just enhances all the chunky seafood tucked inside. It’s elegant and perfect for New Years Eve!
The effort to create this dish is well worth the time, it’s something you would make for a smaller group, maybe two couples or a romantic dinner for two. You may not have the time to make it right now, although it really doesn’t really take that long, please keep it in your memory bank for a future special occasion or upcoming Valentines Day.
If you’re not a fan of limoncello no worries, you can simply make a lemon cream sauce, equally as amazing!
It may sound decadent or a little extravagent but it’s really not that expensive to make at all. I bought two small lobster tails, six dollars each and one pound of shrimp and I was able to make thirty one ravioli that were packed nice and full.
The filling is easy to make, you chop up your pre-cooked lobster and shrimp then quickly saute in a pan with garlic, olive oil and shallots. When that mixture cools down you fold in a little ricotta, mascarpone and chopped parsley.
You can either roll out your dough by hand, which is a little time consuming, or use a crank style pasta machine which works really well, or this handy pasta attachment to your Kitchen Aid, which will speed things up a bit, either way will work. After the pasta sheets are rolled out then cut your pasta into a three inch circle.
Once you get the dough rolling, everything moves really fast, just fill and crimp!
After one bite you’ll know it was worth all the effort, I promise.
I’ve also served this with a tomato cream sauce, easy to make by stirring some cream into your marinara, either way you choose I know you’ll love it!
Wishing you all a very Healthy and Happy 2016! Thank you for all your support this past year, all your comments, emails and friendships mean the world to me, and don’t forget you can always see what I’m cooking up during the week on Instagram!
- RAVIOLI DOUGH
- 2 cups unbleached flour
- 2 eggs, beaten
- 2 teaspoons olive oil
- ½ teaspoon salt
- a little dribble of water until the dough comes together
- additional egg for egg wash
- FILLING
- 2 small lobster tails, pre-cooked and chopped in small chunks
- 1 lb of medium shrimp, pre-cooked and chopped into small chunks, when combined you should have 2 heaping cups of lobster/shrimp meat
- 2 garlic cloves, diced
- 1 large shallot, finely chopped
- 1 teaspoon, limoncello, or lemon juice
- ¼ cup of ricotta
- 1 heaping tablespoon, mascarpone cheese
- 2 teaspoons, chopped parsley
- LIMONCELLO CREAM SAUCE
- 4 Tablespoons of limoncello
- 2 or 3 tablespoons of lemon juice
- 1 stick of unsalted butter
- heavy cream to thicken it up
- The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
- Pre-cook both lobster and shrimp, then cut into small chunks.
- Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
- Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
- Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
- Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
- For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. You're just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I wasn’t a fan of the lemoncello sauce neither did the couple other people that I had try it before serving. It was too sweet. Thank goodness I tasted before adding to the ravioli. I made the sauce with just the lemon juice instead which was lovely. Though I did like the ravioli, the sauce rather overpowered the delicate flavor of the ravioli. I will definitely be making the ravioli again but will be pairing that with a really light sauce.
That’s a good option then, I find some Limoncello’s are sweeter than others myself, You’re always right to test taste first, glad you like. the. ravioli
asians stores have frozen dumpling wraps that work well and are round,just thaw and eggwash n fill n close
I’ve never used them myself, but I’ve seen others do it, they seem a little thinner to me than ravioli dough. Let me know if you try it.
Is there a store bought dough I could use? I’d love to make these but am not interested in making the dough
Sure, where do you live? I’ve seen pasta sheets at whole foods and specialty grocery stores.
Thank you. I live in northern Minnesota but will be cooking these at my mother’s in White Bear Lake, MN-about 15 miles north of St Paul. There is a Trader Joe’s not too far away so I’ll try that. Once again, thanks, and I hope to try this soon.
Hi Marie Can’t wait to try your shrimp and lobster ravioli with the lemon cream sauce ! How long do you cook the ravioli’s for? Thank you for sharing.
Let them float to the top and then a couple of more minutes, the real way I like to do it is remove one with a slotted spoon the take a fork and run it through the edge of the ravioli which is the thickest part then you can really tell if and when it’s done Claudette
I would love to make this for a dinner party this weekend. Can the ravioli be made the night before? What is the best way to store and not dry out, but not allow the filling to get soggy?
I would have everything prepped the night before then put them together in the morning of, or you can cook them the night before, store them single layer in an airtight container in the fridge then when your ready to serve next day, take them out to get the chill off, make the sauce and heat them slow and low right in the sauce, it should be fine Michelle
A thing of real beauty, Marie! I wished I had seen this in time for New Year’s Eve! Ah well, there’s always Valentine’s Day…
Well Marie, I made these on January 6th for my 20th wedding anniversary. They were awesome, really loved them. THANK YOU! Have been sharing the recipe too! 🙂
Oh, what an honor, so nice to hear that Enza, thank you and Happy 20th!
Happy New Year, Marie! What an amazing dish! You’ve really outdid yourself this time around with all the flavors I absolutely adore. I am definitely going to make these ravioli for a special occasion.Usually lobster tails are very expensive here but right after Christmas they were on sale and I bought quite a few to freeze. Looking forward to all your 2016 recipes!
I’m starting a 4-series weekly class in pasta making, this Wednesday. I’m going to show this to the instructor. These are absolutely beautiful and I am delighted at the limoncello sauce (and I have some, as I type). So pinning this one! Beautiful. Happy New Year, Marie!
I think this would be the ultimate dinner for my daughter. I never thought about ti before but I am going to make it very soon. Thanks for posting this.
Happy New Year, Marie!! ❤️🎊🎉🍾😊
Thank you for all of your WONDERFUL recipes throughout the year!
Happiness & good health in 2016!
Marie — you are such a tease!! I simply love lobster and shrimp and what an elegant way to close the year. I wish you could send me a sample — YUMMY!! You are thanking us for friendship and support, but may I thank you for such wonderful inspirational recipes!! May this coming year be even better for you!! Happy New Year and a big virtual hug! Talk to you next year.
This looks amazing! One question, you list limoncello in the filling ingredients, but don’t mention it in the directions. Do you recommend adding it to the filling as well as the sauce? Happy New Year!
Yes Karen, I put 1 teaspoon into the filling as well, but you can always sub lemon juice if you want there, just to brighten it up a bit. The sauce is as stated.
I made this tonight using leftover shrimp and lobster from New Year’s Eve! I froze the ravioli to make for a special friend’s birthday. It was DELICIOUS! Everyone loved it! I added fresh corn to the filling and garnished with chopped up bacon (just a small amount). So good! THANK YOU!
It looks and sounds delicious, Marie. Will be trying it soon. Thanks for just being you…you are an inspiration. Best in the New Year.
Thank you Jo Lynn, Happy New Year to you and yours!
I’m making this for new years day. Happy New Year to you! Thank you.
Fantastic Betty, let me know how you liked it!
I’m making the Seafood Risotto for New Years, but this recipe has me thinking it’s time to buy a pasta maker. Happy New Year!
Restaurant quality! Gorgeous! Happy New Year!
PS – I love those gold service plates and your beautiful styling too.
I don’t usually like pastas filled with seafood. But THIS, well THIS, is just sensational. What a luscious dish. Happy New Year Marie.
Oh Happy New Year to you! Isn’t this a glorious dish. What a way to bring in 2016. All the best to you and yours!