Culinary Arts

Make: Lobster Ravioli

Gordon Ramsay

Lesson time 15:26 min

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.

Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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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.


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Robert M.

Gordon Ramsay makes it look easy! This recipe was more challenging than I expected and getting that perfect shape was difficult. I was also surprised how much the past increased in volume once cooked.

Stephen D.

Didn't look quite as good as Gordon's on my first try but the tasted delicious.

Julia F.

We are not huge fans of seafood, so I decided to make the pine nut, spinach, and ricotta ravioli and it was so good! I served it with a side of roasted garlic bread, and it was delicious!

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.