Gordon Ramsay Lobster Ravioli Recipe

This Gordon Ramsay Lobster Ravioli Recipe is a delicate and elegant recipe, which is made with fresh lobster and salmon. It’s a restaurant-quality dish, ready in about 2 hours.

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Gordon Ramsay Lobster Ravioli Recipe Ingredients

For the Filling:

• 115g salmon, skinless
• 1 egg white
• Salt and black pepper
• 1 cup cooked lobster meat, finely chopped
• 1 tbsp fresh basil, chiffonade
• Zest and juice of 1 lemon

For the Stock & Sauce:

• Shells from 2 lobsters
• 2 tbsp olive oil
• 1 carrot, diced
• 1 onion, diced
• 1 celery stick, diced
• 1 garlic clove
• 1 lemongrass stalk, bruised
• 1 tsp tomato paste
• 1 tbsp brandy
• 480ml veal stock
• 960ml chicken stock
• 15-30ml heavy cream

For the Tomato Chutney:

• 4 plum tomatoes
• Olive oil
• Salt and pepper
• 1 tbsp fresh basil, chiffonade

For the Lemon Vinaigrette:

• 1 tbsp lemon juice
• 60ml extra virgin olive oil
• Salt

For Assembly:

• Fresh pasta dough
• 1 egg yolk (for sealing)
• Microgreens for garnish

How To Make Gordon Ramsay Lobster Ravioli Recipe

1. Make the Filling: In a food processor, pulse the skinless salmon and egg white into a smooth paste (mousse). Transfer to a chilled bowl and gently fold in the chopped lobster meat, basil, lemon zest, and juice. Season with salt and pepper. Chill the filling until ready to use.
2. Make the Lobster Stock: Preheat your oven to 200°C / 400°F. Roast the lobster shells on a baking sheet for 20 minutes until aromatic. In a large stockpot, heat olive oil and sweat the carrot, onion, celery, garlic, and lemongrass until softened. Add the roasted shells, tomato paste, and brandy. Pour in the veal and chicken stocks, bring to a simmer, and cook for 40 minutes. Strain the stock through a fine-mesh sieve.
3. Finish the Sauce: Take half of the strained stock and reduce it in a clean pan until flavorful and slightly thickened. Stir in the heavy cream and set aside.
4. Prepare the Tomato Chutney: Blanch the tomatoes in boiling water, then peel, deseed, and dice them. In a small saucepan, stew the diced tomatoes with a splash of olive oil, salt, and pepper for about 20 minutes until jammy. Stir in the fresh basil.
5. Make the Vinaigrette: In a small bowl, whisk or emulsify the lemon juice and extra virgin olive oil with a pinch of salt.
6. Assemble the Ravioli: Roll your pasta dough out into thin sheets. Cut out rounds. Place a spoonful of the chilled lobster filling onto one round. Brush the edges with egg yolk, place another pasta round on top, and press to seal, removing any air pockets. Cover the finished ravioli with a damp cloth to prevent drying.
7. Cook and Serve: Bring the remaining half of the lobster stock to a gentle simmer and poach the ravioli for 90 seconds, or until they float and are cooked through. Carefully remove the ravioli and toss them in the lemon vinaigrette. To serve, place a spoonful of tomato chutney on warm plates, arrange the ravioli, and drizzle with the creamy lobster sauce. Garnish with microgreens.

Recipe Tips

• How do you make the filling easier to handle? Chilling the lobster mousse thoroughly before use is essential. A cold filling is firmer, making it much easier to spoon onto the pasta and creating a better seal.
• What is the best way to form the ravioli? Using two separate pasta sheets rather than folding one over is the professional method. This ensures an even thickness all around and helps prevent the seams from breaking during cooking.
• How do you create a balanced, flavorful dish? Taste every component—the filling, the sauce, the chutney, the vinaigrette—separately before you assemble the plate. Each one should be well-seasoned and delicious on its own.
• Why is it important to use warm plates? Serving this delicate dish on cold plates will cause the sauce to cool and congeal instantly, ruining the elegant mouthfeel. Gently warming your plates beforehand makes a huge difference.

What To Serve With Lobster Ravioli

This dish is a complete, elegant meal on its own. It requires no major side dishes, but you could serve it with:

• A very simple, lightly dressed green salad
• A slice of high-quality, crusty bread to enjoy with the sauce

How To Store Lobster Ravioli

• Uncooked: Arrange freshly made ravioli in a single layer on a floured baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 1 month. Cook directly from frozen.
• Cooked: It is best to eat lobster ravioli immediately. Storing and reheating will likely overcook the delicate lobster and pasta.

Lobster Ravioli Nutrition Facts

• Calories: 260 kcal
• Protein: 15g
• Fat: 14g
• Carbohydrates: 18g
• Sodium: 550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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