Lobster Ravioli
20% Off | 2 Servings
- Eggs
- Milk
- Shellfish
- Wheat
Put away the plastic bib! With these quick-cooking pasta pillows, there’s no messy shell-cracking involved. Yep, this luxe ravioli, filled with sweet lobster meat and creamy ricotta, is great in any season and at any time of day. Cook ’em to perfection, then drizzle with browned butter, a creamy pink sauce, or whatever strikes your fancy! Psst—we highly recommend topping them with our shrimp for a true crustacean celebration. You really can’t go wrong. Nutrient values are representative of a 4.5 oz serving
Ingredients
9 ounce
Lobster Ravioli
(Contains: Eggs, Milk, Shellfish, Wheat)
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Once boiling, add ravioli and reduce heat to a simmer. Cook, stirring occasionally, until ravioli are al dente and floating to the top, 3-5 minutes. Drain.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the lobster taste subtle or fishy; others enjoyed the creamy, delicate flavor 🦞.
- Ease of prep: Quick and easy to prepare, though several wished for cooking instructions or sauce suggestions.
- Suggestions: Try serving with brown butter, garlic herb butter, or a creamy sauce for enhanced flavor.
- Portions: A few noted the package was better suited for one serving rather than two.
Reviews from our home cooks
I love this pasta! It's so creamy with just the right lobster flavor.
Yummy and easy to prepare. I ate it with butter and garlic.
I used a sauce recipe I found on HF and it was divine.
We made this with a brown butter sauce. It was excellent.
There were no cooking instructions for this. We figured it out but I would have felt more comfortable with a guide.
These were okay, but I didn't love them. I just dressed them in brown butter, maybe a creamy sauce would have been better.
It was yummy. Wish there was a sauce or recipe for one.
Very good! Not much lobster. Cheese inside overpowers the lobster.
Not a fan. Didn't really taste like Lobster at all. Had a fishy taste.
