Name: Lobster and Truffle Ravioli with Tarragon Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 2/3 Cup 00 Flour; 2 Whole Free Range Organic Eggs; 1 Egg Yolk (reserve the leftover egg white for egg wash); 1 Glug of High Quality Olive Oil; Healthy Sprinkle of Salt; Healthy Sprinkle of Coarsely Chopped Fresh Tarragon; Egg White from 1 egg; 1 Splash of Water; 1 Small Freshly Boiled Lobster; 3-4 TSBP Fresh Ricotta Cheese; 1 Small Shallot (Finely Chopped); 2 Cloves Garlic (Minced); Kosher Salt (to taste); Freshly Cracked Peppercorn (to taste); Lemon Zest (from 1/2 lemon); Fresh Lemon Juice (from 1/2 lemon); Olive Oil (to dress); Fresh Black Perigord Truffle (for shaving); Fresh Tarragon (for garnish)

If you’re craving something that tastes like a celebration on your plate, you’ll absolutely adore my Lobster and Truffle Ravioli with Tarragon Recipe. This dish combines the luxurious sweetness of fresh lobster with the earthy decadence of black truffles, all nestled inside delicate homemade pasta. When I first tried making this, I was a bit intimidated by the fresh pasta, but once you get the hang of it, you’ll find it’s totally doable—and the flavors? Out of this world. Stick with me, and I’ll share all the tips that make this recipe skyrocket to a new level of deliciousness.

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Why You’ll Love This Recipe

Luxurious Flavors: Combining lobster and truffles gives you a restaurant-quality dish at home.
Homemade Fresh Pasta: Once you try fresh ravioli, you’ll never want to go back to store-bought.
Fresh Tarragon Twist: The herb adds a subtle anise flavor that brightens the rich filling perfectly.
Impressive Yet Doable: I’ll walk you through each step so you feel confident making this at home, no matter your skill level.

A white bowl holds three large, round ravioli pieces with a smooth, pale yellow pasta layer, each stuffed and slightly raised in the middle. On top of the ravioli is a bright red lobster claw, positioned diagonally across the center piece. Scattered around are thin slices of black truffle with a rough, dark textured surface, and slender green tarragon leaves placed between and on the ravioli. The bowl is set on a white marbled surface, with a bunch of fresh green herbs placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe really shines because each ingredient brings something special to the party. I always recommend using the freshest lobster you can find and the highest quality truffles to get that authentic luxury feel. For the pasta, 00 flour is a game-changer—it produces the silkiest dough that’s easy to roll and fold without tearing.

00 Flour: This finely milled Italian flour is perfect for pasta dough; it gives you a smooth, tender texture.
Free-Range Organic Eggs: Using whole eggs plus an additional yolk helps the dough stay rich and pliable.
Olive Oil: A glug of high-quality oil adds elasticity to the dough and keeps it from drying out.
Fresh Tarragon: Coarsely chopped to release its anise fragrance, it elevates the filling beautifully.
Egg Wash: Made from egg white and water, this helps seal the ravioli edges perfectly.
Fresh Lobster: Boiled just right—this is the star of the filling, lending its sweet, tender bite.
Fresh Ricotta Cheese: Adds creaminess without overpowering the lobster flavor.
Shallot: Finely chopped for a mild, sweet onion flavor that blends seamlessly.
Garlic Cloves: Minced to give a subtle savory note.
Kosher Salt and Freshly Cracked Peppercorns: Seasoning is key to balance all those delicate flavors.
Lemon Zest and Juice: The brightness of lemon ties everything together and cuts through the richness.
Fresh Black Perigord Truffle: The truffle is thinly shaved on top just before serving to infuse earthy depth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Lobster and Truffle Ravioli with Tarragon Recipe depending on the occasion and who’s joining me at the table. Personalizing it to your taste and available ingredients means you can mix things up without losing that luxurious feel.

Mushroom Filling Variation: Sometimes I swap lobster for wild mushrooms sautéed with garlic and shallots for a vegetarian twist—just as indulgent but earthier.
Butter Sauce Instead of Olive Oil: Drizzling browned butter over the ravioli adds a nutty richness that my family loves in cooler months.
Herb Mix Customization: If you don’t have fresh tarragon, try a mix of fresh basil and chives for a bright herby punch that pairs well with seafood.
Truffle Oil Substitute: If fresh truffles aren’t accessible, a tiny drizzle of good-quality truffle oil provides that signature aroma—just don’t overdo it!

How to Make Lobster and Truffle Ravioli with Tarragon Recipe

Step 1: Prepare the Pasta Dough

Start by making the pasta dough—it’s surprisingly straightforward. On a clean surface, mound your 00 flour and create a well in the center. Crack in your eggs, including the extra yolk, and add a glug of olive oil with a sprinkle of salt. Using a fork, whisk the eggs gradually incorporating the flour from the sides, until a shaggy dough forms. Then knead with your hands for about 10 minutes until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. This rest period is crucial—it helps relax the gluten, making your dough easier to roll out.

Step 2: Cook and Prepare the Lobster

Boil your lobster until just cooked through—about 8 minutes for a small lobster—to keep it tender. Once cool enough to handle, remove the meat from the shell in large chunks and finely chop. Mix the lobster with ricotta, minced garlic, finely chopped shallot, fresh tarragon, lemon zest, salt, and pepper. The key here is to taste as you go and balance the seasoning. The lemon zest makes a delightful difference, giving the filling a fresh lift.

Step 3: Roll Out the Dough and Fill the Ravioli

Divide your rested dough into 2 portions. Using a pasta machine or rolling pin, roll each portion into a thin sheet, aiming for about 1/16 inch thickness. Keep the sheet covered with a clean towel or plastic wrap to prevent drying. Use a spoon or small ice cream scoop to drop dollops of the lobster filling spaced evenly on one sheet. Lightly brush egg wash around the filling mounds to help seal. Carefully lay the second sheet on top and press around each mound to seal out air and create pockets. Use a ravioli cutter or knife to cut individual ravioli squares. Don’t worry if a few edges aren’t perfect—you can press gently to fix any gaps before cooking.

Step 4: Cook and Serve with Truffle and Tarragon

Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for about 3-4 minutes or until they float to the top and feel tender but firm. Drain carefully. I like to toss them lightly with some good olive oil, lemon juice, and a few extra chopped tarragon leaves for freshness. Plate them, shave generous curls of fresh black Perigord truffle on top, and add a little more olive oil drizzle if desired. The aroma when you shave truffle directly onto the warm pasta is absolutely heavenly—a real showstopper.

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Pro Tips for Making Lobster and Truffle Ravioli with Tarragon Recipe

Keep Dough Covered: Always cover pasta sheets with a damp cloth to prevent drying while you work.
Don’t Overfill: Use moderate amounts of filling to avoid breaking or difficulty sealing ravioli.
Use a Light Touch with Truffle: Fresh truffles are potent—shave thinly and add sparingly to keep the flavor balanced.
Taste and Adjust Seasoning: The lobster filling needs the right amount of salt and lemon zest to really shine.

How to Serve Lobster and Truffle Ravioli with Tarragon Recipe

A white plate holds three round yellow ravioli pieces with a smooth texture. Each ravioli is topped with thin dark brown slices that look like truffles and thin green leaves scattered around them. A single bright red lobster claw is placed on top, showing some shine and detail. The plate sits on a white marbled surface next to a bunch of fresh green leaves. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little more fresh tarragon on top at the last minute for that bright herbal note. A few curls of shaved truffle feel indulgent and add aroma that’s hard to beat. If you want a subtle crunch, some toasted pine nuts or crushed hazelnuts scattered over make a lovely contrast.

Side Dishes

A simple arugula and fennel salad with lemon vinaigrette complements the ravioli nicely, cutting through the richness. Roasted asparagus with a squeeze of lemon or a light pea puree also pairs beautifully. Keep sides fresh and bright to balance the dish.

Creative Ways to Present

For special occasions, I like to plate the ravioli on wide shallow white bowls with a drizzle of lemon-infused olive oil and scattered edible flowers like nasturtiums or chive blossoms—makes the dish feel like a festive feast. You could also serve in small individual portions for a refined tasting menu vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. I recommend consuming within 24 hours for best texture and flavor. The ravioli tend to soften as they sit, so fresh is always best.

Freezing

I like to freeze uncooked ravioli on a parchment-lined tray, spaced apart so they don’t stick together. Once frozen solid, transfer to a zip-top bag. This way, you can cook them straight from frozen, just add a minute or two to the cooking time.

Reheating

For leftovers, gently reheat ravioli by briefly sautéing in a little olive oil or butter over medium heat until heated through. Avoid microwaving if possible, as it can make the pasta rubbery.

FAQs

Can I use frozen lobster for this recipe?

Yes, frozen lobster works well if fresh isn’t available. Just be sure to thaw it completely and pat dry before chopping and mixing with the filling. Fresh lobster, however, will give you that unbeatable sweet taste and tender texture.
What if I don’t have fresh truffles?

Fresh truffles are a delicacy but not always easy to find. A high-quality truffle oil or truffle salt can be good substitutes to add that distinctive aroma—just use sparingly so it doesn’t overpower the dish.
How thin should I roll the pasta dough?

Roll it to about 1/16 inch thickness (pretty thin) so the ravioli cook quickly and have a delicate texture. If you roll it too thick, the pasta can be chewy and overwhelm the filling.
Can I prepare the ravioli in advance?

Absolutely! You can assemble your ravioli a few hours ahead and keep them covered in the refrigerator. For longer storage, freeze the uncooked ravioli as described earlier.

Final Thoughts

This Lobster and Truffle Ravioli with Tarragon Recipe has truly become a favorite for those times I want to impress but also indulge myself. I love how the homemade pasta combined with such luxe ingredients feels like a special occasion every time. If you’ve been hesitant about making fresh pasta, I encourage you to give this a try—you’ll be amazed at how the textures and flavors come together. Cooking it might feel like a project, but the payoff is a meal that your family and friends will rave about. Trust me, it’s a worthwhile kitchen adventure that tastes like a dream.