Culinary Arts

Gordon Ramsay’s Famous Lobster Ravioli Recipe: Step-by-Step Guide

Written by MasterClass

Last updated: Aug 29, 2019 • 6 min read

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Poached in a rich lobster stock, this lobster ravioli recipe put award-winning Chef Gordon Ramsay on the map.

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There’s more to cooking lobster than throwing a live lobster into a large pot of boiling water and serving with lemon and butter (although that’s fine, too). This lobster ravioli recipe is the dish that put award-winning Masterchef Gordon Ramsay on the map. In fact, it’s still on the menu at Gordon’s flagship London 3-Michelin-star restaurant, almost two decades after opening.

While most lobster recipes focus on the lobster tail, this dish is a perfect way to cook lobster meat from the less glamorous parts of the animal—knuckles, claws and legs—transforming these “scraps” into a flavor-packed filling that is both luxurious and economical. Fresh basil gently perfumes each ounce of meat, while a fresh tomato chutney provides the perfect bed for these little pillows of perfection.

How to Make Lobster Ravioli: Step-by-Step Guide

Here, Gordon Ramsay makes the perfect lobster ravioli, step by step.

Gordon Ramsay mixing salmon stuffing in glass bowl

1. Make the filling. In a food processor, coarsely grind the salmon. Slowly add in the egg white while pulsing until paste forms. Stop the processor and transfer the mousse to a large mixing bowl, then season with salt and pepper. Add 1 heaping cup diced lobster meat and use a rubber spatula to gently fold together. Add fresh basil, lemon zest, lemon juice, salt, and pepper. Combine. Place the mixture in the refrigerator for at least 10 minutes.

2. Roast lobster shells. Preheat oven to 400 degrees F°. Put lobster shells on a baking sheet and roast until dry, but not brown, about 20 minutes.

3. Make the poaching stock. In a large pot heat olive oil, then sweat carrot, onion, celery, garlic and lemongrass until soft, about 4 minutes. Add lobster shells and tomato paste and stir, cooking for 2 minutes. Deglaze with brandy and cook alcohol out for about 30 seconds. Add veal and chicken stock, stir, and increase the heat to high to bring to a boil. Once at a boil, reduce to low heat and simmer for 30 to 40 minutes. Strain the stock, discarding solids. Reserve half the liquid to poach ravioli. Transfer remaining half into a small saucepot over high heat. Reduce until thickened, about 30 minutes. Turn off the heat and stir in the cream. Keep warm.

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Tomato chutney in spoon above pot

4. Make the tomato chutney. Bring a medium-size pot of water to a boil. Remove the cores from the tomatoes and score both the bottom and top of each. Drop the tomatoes in boiling water for 30 seconds, until the tomato skins start to peel away. Transfer tomatoes to a bowl of ice water and let sit for 30 seconds. Take tomatoes and discard the skins, then dice. In a medium skillet over medium heat, add 2 tablespoons olive oil and diced tomatoes. Stew the tomatoes for 20 minutes, stirring occasionally. Finish with basil and check for seasoning.

5. Make the lemon vinaigrette. In a small mixing bowl, whisk lemon, oil and salt until emulsified.

Gordon Ramsay putting filling in ravioli

6. Make the ravioli. Roll out the pasta dough into thin sheets using a pasta machine (a rolling pin won’t work). Transfer to a lightly floured surface and cut out 10 cm rounds with a pastry cutter. Place a heaping tablespoon of the lobster mixture into half of the pasta rounds, then brush the edges with egg yolk wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Dust pasta with flour and keep covered with plastic wrap until ready to cook.

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Gordon Ramsay placing raviolis into glass bowl

7. Poach the ravioli. Bring lobster stock up to a gentle boil. Drop ravioli, cooking in batches if necessary, and gently rotate pot back and forth, so pasta does not stick together. Cook for 90 seconds. Add half of lemon vinaigrette to a large mixing bowl. Transfer ravioli to vinaigrette, season lightly with salt and lemon zest.

Gordon Ramsay placing microgreens onto raviolis

8. Compose the dish. On each plate, put down 3 spoons of tomato chutney and top each with 1 ravioli. Drizzle with lobster stock and a little more vinaigrette. Garnish lobster ravioli with microgreens.

Gordon Ramsay’s Lobster Ravioli Recipe

Makes
4
Prep Time
1 hr 30 min
Total Time
2 hr 30 min
Cook Time
1 hr

Ingredients

For the filling:

  • 1⁄4 pound salmon, skin and bones removed
  • 1 egg white
  • Salt
  • Freshly ground black pepper
  • 1 heaping cup cooked lobster meat, shells removed and reserved for sauce (this amount is equal to claw, knuckle and leg meat from two 11⁄2 lb lobsters OR all meat including tail from one 11⁄2 lb lobster)
  • 1 tablespoon chiffonade basil
  • Zest and juice of 1 lemon

For the stock and sauce:

  • Lobster shells
  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 1 stick celery, diced
  • 1 garlic clove, crushed
  • 1 stick lemongrass, halved and bruised
  • 1 teaspoon tomato paste
  • 1 tablespoon brandy
  • 2 cups veal stock
  • 4 cups chicken stock
  • 1 to 2 tablespoons heavy cream
  • For the tomato chutney:
  • 4 plum tomatoes
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chiffonade basil

For the lemon vinaigrette:

  • 1 tablespoon lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt

Assembly of ravioli:

  • 1 egg yolk, whisked
  • Microgreens (micro basil, micro sorrel, depending on availability), for garnish
  1. Make the filling. In a food processor, coarsely grind the salmon. Slowly add in the egg white while pulsing until paste forms. Stop the processor and transfer the mousse to a large mixing bowl, then season with salt and pepper. Add 1 heaping cup diced lobster meat and use a rubber spatula to gently fold together. Add fresh basil, lemon zest, lemon juice, salt, and pepper. Combine. Place the mixture in the refrigerator for at least 10 minutes.
  2. Roast lobster shells. Preheat oven to 400 degrees F°. Put lobster shells on a baking sheet and roast until dry, but not brown, about 20 minutes.
  3. Make the poaching stock. In a large pot heat olive oil, then sweat carrot, onion, celery, garlic and lemongrass until soft, about 4 minutes. Add lobster shells and tomato paste and stir, cooking for 2 minutes. Deglaze with brandy and cook alcohol out for about 30 seconds. Add veal and chicken stock, stir, and increase the heat to high to bring to a boil. Once at a boil, reduce to low heat and simmer for 30 to 40 minutes. Strain the stock, discarding solids. Reserve half the liquid to poach ravioli.
  4. Transfer remaining half into a small saucepot over high heat. Reduce until thickened, about 30 minutes. Turn off the heat and stir in the cream. Keep warm.
  5. Make the tomato chutney. Bring a medium-size pot of water to a boil. Remove the cores from the tomatoes and score both the bottom and top of each. Drop the tomatoes in boiling water for 30 seconds, until the tomato skins start to peel away. Transfer tomatoes to a bowl of ice water and let sit for 30 seconds. Take tomatoes and discard the skins, then dice. In a medium skillet over medium heat, add 2 tablespoons olive oil and diced tomatoes. Stew the tomatoes for 20 minutes, stirring occasionally. Finish with basil and check for seasoning.
  6. Make the lemon vinaigrette. In a small mixing bowl, whisk lemon, oil and salt until emulsified.
  7. Make the ravioli. Roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 10 cm rounds with a pastry cutter. Place a heaping tablespoon of the lobster mixture into half of the pasta rounds, then brush the edges with egg yolk wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Dust pasta with flour and keep covered with plastic wrap until ready to cook.
  8. Poach the ravioli. Bring lobster stock up to a gentle boil. Drop ravioli, cooking in batches if necessary, and gently rotate pot back and forth, so pasta does not stick together. Cook for 90 seconds. Add half of lemon vinaigrette to a large mixing bowl. Transfer ravioli to vinaigrette, season lightly with salt and lemon zest.
  9. Compose the dish. On each plate, put down 3 spoons of tomato chutney and top each with 1 ravioli. Drizzle with lobster stock and a little more vinaigrette. Garnish lobster ravioli with microgreens.

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