From Gordon Ramsay's MasterClass

Make: Lobster Ravioli

Since its opening, only one dish has remained on the menu at three Michelin star Restaurant Gordon Ramsay: lobster ravioli. Now, Gordon shares the recipe for its signature filling and shows you how to shape and fill your ravioli to perfection.

Topics include: Preparing the Lobster and Salmon Filling • Forming Perfect Ravioli • Cooking & Plating Ravioli

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Since its opening, only one dish has remained on the menu at three Michelin star Restaurant Gordon Ramsay: lobster ravioli. Now, Gordon shares the recipe for its signature filling and shows you how to shape and fill your ravioli to perfection.

Topics include: Preparing the Lobster and Salmon Filling • Forming Perfect Ravioli • Cooking & Plating Ravioli

Gordon Ramsay

Teaches Cooking I

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

It was a solid series. I could do more with more recipies. Some of the more simplistic recipies would have been nice. I did learn a few things but most of the ingredients for protiens are not readily available in the US.

Even after re-watching, you will only be scratching the surface on what chef has to offer here. Brilliant!

Is is an amazing master class by master chef Gordon Ramsay, i have learnt from this master class, is passion & discipline, which is very important.

Thank you for showing me that my way is the right one!

Comments

William S.

the scraps of salmon that he used for the mousse, did he end up cooking the salmon before blending it? did he remove the skin?

David L.

Spectacular! I am a true fan and admirer of Chef Ramsey. I made Lobster Ravioli once about 40 years ago in Beverly Hills with my then wife, owner of Ma Cuisine. The dish came out beautifully, but unfortunately our Bijan Frisee got to it before we did. All that was left was the pinkish lovely sauce on his brown lips. Oh well, this lesson has inspired me to try again.

James E.

This is a GREAT lesson. I could do this! I could stop the refinement at one of several points: as an avocational family chef, I would not trim the pasta after filling. I might or might not have the lobster reduction to drizzle on top of the tomato chutney. That would take a dinner party. For the WHOLE treatment, I would need to visit one of Gordon Ramsay's restaurants.

Jonathan P.

Gordon always talks about not wasting scraps, and yet he doesn't say anything about reusing the pasta scraps. Is there a reason for that, does pasta not hold up well after being re-rolled?

Todd C.

I am not able to download the pdf, it gives me an error code and says access denied.

A fellow student

Does anyone have any ideas for cheap substitutes for lobster? I was thinking maybe shrimp or prawns but I'm not sure if they would have a similar enough flavour to still work with the other components of the dish.

A fellow student

I took inspiration from this dish but made my own variation. I stuffed the Ravioli with raclette cheese and matcha powder, was delicious. I also swapped the tomato chutney with chopped raw onion for the acidity and the vinaigrette with straight up Cognac I found in my drinks cabinet. It definitely had a unique taste, not for everyone but for those with a more accomplished palate, like me.

Denise R.

I've just binge watched "Boiling Point" and It's follow up, and loved seeing his personality, but it's so nice to go back to seeing him cook.. Enjoyed this so much, I don't eat shellfish, but will try this with something else, or maybe just the salmon... Beautiful and looks delicious :)

Jennifer T.

This looks incredible! I'll eventually attempt it someday but may need to pull in a friend for help!

A fellow student

Again, his commitment to detail is amazing. And the lobster ravioli, beautiful.