Gordon Ramsay Lobster Ravioli Recipe

The first time I tried to make Gordon Ramsay’s lobster ravioli, it was a full-blown disaster. I used frozen lobster, forgot to season the filling properly, and the pasta was so thick it chewed like gum. I thought I could just follow the recipe word-for-word and nail it. I couldn’t.

But that failure taught me something: this dish isn’t hard because of the ingredients—it’s hard because it demands control. Ramsay’s version is all about balance: richness and acidity, softness and bite, precision in the pasta, restraint in the sauce.

If you’ve ever wanted to master lobster ravioli like Gordon, this is your tactical guide—not just the recipe, but how to command it.

Why This Works (And Where Most Go Wrong)

Most people screw this dish up in one of three places:

1. The filling texture – Salmon adds body, but blitz it too hard and it turns rubbery. Pulse, don’t puree.
2. The pasta thickness – If you can’t almost see your hand through it, it’s too thick. Pasta should hug the filling, not smother it.
3. The stock reduction – Half-hearted stock means no depth. Roast the shells, reduce aggressively, then finish with cream to round it out.

What Ramsay nails is structure. Every component plays off the next: the chutney brightens, the vinaigrette sharpens, the ravioli floats in flavor—not drowns.

Ingredients That Actually Matter

• Fresh lobster meat – Not negotiable. Frozen tastes flat. Boil and shell two whole lobsters if you want it to sing.
• Salmon – Gives the mousse its richness and structure, lets the lobster shine without overwhelming it.
• Lemongrass – Subtle, but essential. Adds a whisper of citrus to the stock that lifts everything.
• Veal and chicken stock – The combo builds deep umami without heaviness. Skip veal and you’ll feel the difference.
• Microgreens – Not just garnish. Their peppery bite cuts the fat. Use micro sorrel or micro basil, not just any greens.

How To Make Gordon Ramsay Lobster Ravioli

Start with mise en place. This is a 4-component build, and you don’t want to scramble at the finish line.

Make the Lobster Filling

In a food processor, pulse the salmon with the egg white until it forms a sticky paste. Don’t overwork it—it should look coarse, not whipped. Fold in chopped lobster meat, chiffonade basil, lemon zest and juice. Salt and pepper to taste. Chill 10–15 minutes to firm up.

Roast Lobster Shells

Preheat oven to 200°C / 400°F. Spread cleaned shells on a baking tray and roast for 20 minutes. Dry, not charred—this builds a roasted seafood backbone.

Make the Stock

In a large pot, sweat diced carrot, onion, celery, crushed garlic, and bruised lemongrass in olive oil (4 minutes, medium heat). Add roasted shells and a teaspoon of tomato paste. Toast briefly. Deglaze with brandy. Simmer with veal and chicken stock for 40 minutes. Strain and divide. Half for poaching, half for reducing.

Reduce the Sauce

Take the reserved half of the stock. Reduce on high heat for 25–30 minutes until syrupy. Finish with a splash of cream (15–30 ml), just enough to round the edges. Don’t drown it.

Make the Tomato Chutney

Score and blanch plum tomatoes. Ice bath, peel, dice. Sauté in olive oil with salt and pepper. Stew for 20 minutes until jammy. Add chiffonade basil just before serving.

Make the Lemon Vinaigrette

Emulsify lemon juice and extra virgin olive oil with a pinch of salt. You want this bright, not harsh.

Roll the Pasta and Assemble

Roll fresh pasta to setting 7 or 8 on a pasta machine—thin but not tearing. Cut 10 cm (4-inch) rounds. Place a spoonful of filling in the center of half. Brush edges with egg yolk. Seal tightly with another round. Press to remove air bubbles. Keep floured and covered.

Poach the Ravioli

Heat the reserved poaching stock to a gentle boil. Poach ravioli for 90 seconds—rotate the pot gently so they don’t stick. They should bob when done.

Plate Like You Mean It

Spoon tomato chutney on each plate (3 dots). Place ravioli on top. Drizzle with cream-reduced stock and vinaigrette. Finish with lemon zest and microgreens.

What Gordon Ramsay Says About This Dish

“Don’t drown the ravioli—treat it like a hero on the plate.”
You don’t need a pool of sauce. Just enough to carry flavor.

“The pasta should be delicate, almost transparent.”
Roll it thin. If it’s chewy, it’s wrong.

“Freshness is king. Frozen lobster tastes like nothing.”
He’s right. Fresh lobster transformed the dish.

“Balance the richness with acid.”
That vinaigrette? It’s not extra—it’s the key.

What I Got Wrong (And How I Fixed It)

• I used frozen lobster once. Never again. The flavor was dull, texture mealy.
• I over-blended the filling, thinking smoother was better. It turned gluey.
• I didn’t reduce the stock enough and ended up with bland broth.
• My first pasta batch was too thick. Ravioli tasted doughy, not luxurious.

Lesson: this dish is built on restraint and sharp execution.

Variations That Actually Hold Up

• Crab Instead of Lobster – Works if super fresh. Add extra lemon zest to boost brightness.
• Tarragon in Place of Basil – Slightly more aniseed, pairs well with lobster.
• Shellfish-Only Mousse – Skip salmon for a lighter texture, but filling may be trickier to seal.

What doesn’t work? Ricotta or cream cheese in the filling. Totally kills the bounce and clarity.

Pro Tips That Change the Game

• Rest the filling before using. Chilled mousse is easier to handle and seals better.
• Use two pasta sheets, not folded dough. Avoids uneven thickness and seam breaks.
• Taste every component separately before plating. Each should be flavorful on its own.
• Warm plates before serving. Cold plates dull the sauce and ruin the mouthfeel.

Storage + Leftover Moves

• Fridge: Store cooked ravioli in a single layer with a drizzle of olive oil. Up to 2 days.
• Freezer: Freeze raw ravioli on a tray, then bag. Cook from frozen—add 30 seconds.
• Reheat: Gently poach in hot stock or water. Avoid microwaves.

Leftover chutney? Smear it on toast with a poached egg. Game changer.

FAQs – Answered with Precision

Q: Can I use rotisserie lobster or pre-cooked tails?
Only if they’re freshly cooked. Avoid vacuum-packed or brined versions—they’re mushy and overly salty.

Q: What pasta dough should I use?
A classic egg yolk-rich pasta (00 flour, yolks, touch of olive oil). Needs elasticity and smoothness.

Q: Why is my ravioli bursting?
You overfilled it or trapped air. Press firmly and use just enough filling to dome the center.

Q: Can I serve it with butter sauce instead?
Sure, but it’ll be heavier. Ramsay’s vinaigrette + chutney combo is smarter—it balances fat.

Q: How thin is “thin” for pasta?
You should see light through it. Setting 7 or 8 on most machines.

Try More recipes:

• Gordon Ramsay’s Pineapple Pizza Brought Me Back to the Joy of Cooking
• Gordon Ramsay’s Lamb Sauce Slowed Down My Whole Day (In the Best Way)
• Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best Way
• Gordon Ramsay’s Chicken Pot Pie Slowed Me Down—and That’s What I Needed