These plump ravioli are full of tasty lobster and mascarpone and finished in a tasty and rich champagne beurre blanc sauce.


  1. 2 (5-6 ounce) lobster tails
  2. 1 tablespoon unsalted butter
  3. ½ cup minced shallots
  4. 2 cloves garlic, minced
  5. 2 handfuls baby spinach
  6. 8 ounces mascarpone
  7. ¼ cup grated Parmesan cheese
  8. Kosher salt
  9. White pepper
  10. 30-40 round wonton wrappers, at room temperature


  1. ¼ cup minced shallot
  2. 1 cup white wine
  3. 2 tablespoons Champagne vinegar
  4. ½ cup cold unsalted butter, cubed
  5. Kosher salt
  6. White pepper


  1. 2 tablespoons minced chives
  2. 2 tablespoons grated Parmesan cheese


  1. Steam lobster tails over a pot of boiling water with a steamer insert for 8 minutes.
  2. in a small sauté pan, melt butter with olive oil over medium-high heat. Add onion and sauté for 5-6 minutes. Add garlic and sauté one minute more. Add spinach and sauté until leaves are wilted about 3-5 minutes. Remove from the stove and allow it to cool slightly.
  3. When lobsters have cooled to touch, remove the shell (click here for a tutorial video). Chop lobster meat and transfer to a large mixing bowl. Add sautéed spinach and onion mixture, mascarpone, and parmesan cheese. Stir until combined. Season with salt and white pepper to taste.
  4. Fill a small bowl with lukewarm water. Layout half the wonton wrappers. Top each with a spoonful of filling in the center of each wrapper, about 1 to 1 1/2 tablespoons. The wonton wrappers work best for ravioli if you fill them pretty generously, but be careful not to overstuff or they could burst during cooking. Brush the edges of each wrapper with a bit of water and top with a second wrapper. Seal the edges carefully, being sure to rub out any air bubbles and ensuring the seal is nice and tight. Don’t use too much water or else it will not seal well and will become slippery.
  5. Bring a large pot of salted water to a rolling boil.
  6. In a small saucepan, bring shallot, white wine, and Champagne vinegar to a boil over medium heat. Turn heat down to medium-low and cook until reduced to about 1/4 cup. This will take about 15-20 minutes. Add butter, one cube at a time, whisking constantly until emulsified. Season with salt and pepper to taste and keep warm over low heat.
  7. Cook ravioli in boiling water for 2-3 minutes. Be careful not to crowd the pot as the wonton wrappers can stick together and rip apart if there are too many in the pot at one time. Cooking in two batches is a good idea, usually. Remove cooked ravioli and serve topped with beurre blanc, chives, and extra Parmesan cheese.
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