Gordon Ramsay Lobster Ravioli – 5 Steps to Perfect Sauce
Gordon Ramsay lobster ravioli isn’t just pasta—it’s a damn legacy. In under three minutes of poaching, salmon mousse‑wrapped lobster meets roasted‑shell sauce and sweet tomato chutney. This is what restaurant‑grade looks like when you do it right.
Why This Works
Ramsay layers purpose into every bite. The salmon mousse stabilizes and amplifies the lobster, keeping each raviolo plump and intact. Roasting the shells turns what most home cooks trash into a deep-flavored stock. Splitting it—half for poaching, half reduced for sauce—gives you a finish that’s rich without watering down the dish. Tomato chutney adds acidity and freshness, while lemon vinaigrette lifts the whole thing.
What I Got Wrong (And Fixed)
I used to toss raw lobster into pasta dough and call it a day. The ravioli burst. The sauce was thin. The tomatoes felt tacked on. Ramsay corrected me fast: “Treat every layer like it’s a separate dish.” He was right. After that, I roasted shells, stabilized my filling with salmon, and spooned chutney in the bowl first. No burst, no blandness, just flavor in every bite.
The Gear
No fancy kit required—but don’t get sloppy:
- Food processor – For smooth salmon‑lobster mousse
- Pasta machine – For even, thin sheets
- Pastry cutter (~10 cm) – To slice perfect rounds
- Fine strainer or chinois – To filter stock
- Slotted spoon – To gently transfer ravioli
Gordon Ramsay Lobster Ravioli
Ingredients
Equipment
Method
- Process salmon and egg white into mousse. Fold in lobster, basil, lemon. Chill 10 mins.
- Roast lobster shells at 400 °F for 20 mins until dry.
- Sweat carrot, onion, celery, garlic, lemongrass in olive oil. Add shells & tomato paste. Deglaze with brandy.
- Add veal + chicken stock. Boil then simmer 35 mins. Strain and split stock.
- Reduce half the stock until thickened and stir in cream. Keep warm.
- Simmer tomatoes in olive oil 20 mins until jammy. Stir in basil.
- Whisk lemon juice, olive oil, and salt into vinaigrette.
- Roll pasta thin, cut 10 cm rounds. Fill with mousse. Brush edges with yolk. Seal tight.
- Poach ravioli in shell stock for 90 sec. Toss gently with vinaigrette.
- Plate: spoon chutney in bowl, add ravioli, drizzle stock sauce, garnish with microgreens.
Nutrition
Notes
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Give us 5 stars and comment!The Cast of Characters
- ¼ lb (115 g) salmon, skin/bones removed – mousse base
- 1 egg white – mousse binder
- 1 heaping cup (225 g) cooked lobster meat – claw, knuckle, tail
- 1 tbsp chiffonade basil, and zest & juice of 1 lemon
- Roasted lobster shells – for stock
- 2 cups veal stock + 4 cups chicken stock
- 1 stick each carrot, onion, celery, plus garlic & lemongrass
- 2 plum tomatoes, for chutney base
- 1 egg yolk, for sealing
- Microgreens, garnish
- 1 tbsp lemon juice + 4 tbsp EVOO, for vinaigrette
The Execution
- Make salmon‑lobster mousse – Pulse salmon & egg white until paste. Fold in lobster, basil, lemon. Chill.
- Roast lobster shells – 400 °F until dry (20 min).
- Make shell stock & sauce – Sweat veggies & shells, deglaze with brandy. Add stocks, simmer 35 min, strain. Split: poaching & sauce.
- Reduce sauce, stir in cream. Keep warm.
- Tomato chutney – Blanch, peel, dice tomatoes. Simmer in olive oil until jammy. Stir in basil.
- Lemon vinaigrette – Whisk lemon juice, oil, salt.
- Roll & cut pasta – Thin sheets, cut 10 cm rounds.
- Fill & assemble ravioli – 1 tbsp mousse per round. Brush edges with yolk. Top and seal tight. Dust and cover.
- Poach ravioli – In poaching stock, 90 sec. Toss with vinaigrette.
- Plate – Spoon chutney in bowl, place ravioli on top, drizzle reduced sauce, garnish with microgreens.
Real‑Life Adjustments
- No pasta machine? Roll by hand, dust heavily.
- No brandy? Use white wine or extra broth.
- Want luxe garnish? Swap microgreens for edible flowers.
Variations That Actually Hold Up
- Saffron‑tinted pasta (not original, but stunning)
- Add a splash of truffle oil to the sauce
- Substitute crab for lobster (same method)
Serving Suggestions
Serve warm bowls—no garlic bread, please. Add a glass of crisp Chardonnay. Keep conversation to “wow,” not “pass the salt.”
Recipe FAQs
What is Gordon Ramsay lobster ravioli made of?
A blend of salmon mousse and lobster meat, roasted shell stock, tomato chutney, and lemon vinaigrette.
Is it from MasterClass or a restaurant?
Developed for MasterClass but remains in Ramsay’s kitchens year after year.
Can I make it without a pasta machine?
Yes—hand roll the dough thin, dust it well, and press edges firmly.
How long does it take at home?
Around 2½ hours total, though stock roasting and chilling add time.
Will the ravioli burst?
Not if you seal edges carefully with egg yolk and dust before cooking.
The Ramsay Result
Three luscious ravioli pillows sitting on bright chutney, glazed in deep shell sauce, topped with freshness and zing. Gordon Ramsay lobster ravioli stays on the menu because every technique has purpose—and you taste it.
Your Turn
Now plate up this lobster ravioli and post it on Gordon Ramsay pasta and rice recipes. Then tell me your sauce got better than mine—I’ll believe it when I taste it.
