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.

I love the class I don't have a mentor to follow. You are my Mentor and the one I follow.

Lots of little interesting techniques and a few really good recipes. Need to master them now though, as they look easy when Ramsey does them, but practice is definitely needed!!!

I wish the course would have focused more on some basics, even though it did a little. Properly chop, tips, etc. A few recipes I had to skip as I do not eat meat. No desserts were offered. I hope there's a part II. Love Gordon. Great, concise, to the point. And I love the cursing!

I have elevated my cooking to a whole new level. This awakened the drive and the passion for me to become a chef.

Comments

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.

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?