Shrimp & Lobster Ravioli

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Smoking Guru
Original poster
OTBS Member
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Oct 17, 2014
Gilbert, AZ
It had been some time since I'd made a batch of ravioli so when I ran across a decent deal at my local Kroger I picked up a half dozen small lobsters and steamed them up.

I always have a nice supply of jumbo shrimp in the kitchen freezer, 15 to the pound, boiled up 18, for a 50-50mix of a pound each


After a few minutes with the Wusthof food processor, then mixed into eight ounces of ricotta cheese


With the filling done and in a ice chest (broken fridge, supply chain issue, could be forever) it was on to making the dough. A 50-50 mix of semolina, and Caputo's 00 flour, 250 grams each and five large eggs. Five minutes in the KA with the dough hook, easy peasy.


The dough took a little water, then a little flour, after a final kneading got to where I wrapped it for a one hour rest next to the new pasta roller


Having zero experience with the new roller, and the same amount of patience, I went back to old reliable, the KA


I go with the old fashioned steel form tray and a rolling pin


About a teaspoon of the filling mix in each slot


Cover that with another sheet of pasta dough, go over it with the rolling pin. No picture, can't use a rolling pin and camera simultaneously, I'll have to work on that. Made it thru seven dozen ravioli, freeze them on a tray for a few hours so they hold form. Time for a beer and a half hour in my massage chair, too much standing time.


Dinner was simple and delicious, shrimpy/lobster ravioli in a alfredo sauce with parm and some sauteed zukes and onion


I used to make these from Dungeness crab when we lived in CA and I had an ocean going boat. There's no ocean near the desert, and no crab season anymore anyway, so this is a pretty good way to go for a special treat. Thanks for lookin' in, y'all stay safe out there. RAY


Meat Mopper
Sep 20, 2022
Eastern Washington
Ray, those look amazing/decadent, you pick the word. And they are a lot of work, but I bet the taste is out of this world. Oh, I liked your comment on your ice chest /broken frig, and the amount of patience that you have, too. Patience eludes me also.

Steve H

Legendary Pitmaster
OTBS Member
SMF Premier Member
Feb 18, 2018
Newark New York


Master of the Pit
OTBS Member
★ Lifetime Premier ★
May 12, 2018
WOW! Ray that looks delicious, I'd be all over that as well. Great work, thanks for sharing. You stay safe too my friend.
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Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
Dec 14, 2013
OFallon Mo.
Fantastic Ray ! Nice work on that . I’ll be doing some beef next week when my son can help . That had to be a great meal . How much wider is the KA roller than the Marcato ?
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