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

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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.

Strangely enough, Gordon Ramsay made me a better musician. I'm better at cooking too, but bigger strides were made elsewhere.

Well always cook with fresh ingredients and from the hart , perfect your recipes with time.Forget about the speed is the method that counts . Go and cook .. cook ...cook...

I loved learning in this class. Great teacher and he made me want to cook!

I love the passion Ramsay has... I learned a lot. I'm just a mom that wants to be remembered by her family as a great cook. Thats my passion. I want to cook for those I love and for them to feel the love and comfort of my food. Thank you Ramsay for showing me the gentle side of you and the love you have for food. Thank you, Wendy Horack

Comments

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.

Seweryn M.

My version. But used crab claws meat with salmon mousse , with tomato base , crispy chorizo and chorizo oil, finished with lemon zest and fresh mint chiffonade . No idea if you like it , but seems to be quite right. I love taste.

A fellow student

First try at the Lobster Ravioli. Overall tasted awesome. The plating could be a little better. IE reduce the lobster stock some more. I might switch the the lemon vinaigrette to a basil oil next time. Btw how did other people cook the salmon?

Peter B.

My second attempt, had to change the recipe to suit kosher requirement, so I made the salmon paste and used salmon chunks as substitutes for the lobsters and also used mozzarella to help give it another layer of flavour