Homemade pasta, tender seafood and golden garlic butter – this dish is pure comfort and elegance in one bite. These seafood ravioli are made from scratch and filled with a flavorful mix of white fish and shrimp, then served with a simple garlic butter sauce that lets the filling shine. Perfect for date nights, special dinners or anytime you’re craving something impressive but cozy.
Why you should make homemade seafood ravioli
If seafood ravioli is on a restaurant menu, you can bet I’m ordering it. It always feels like the ultimate luxury: pasta + seafood in one dish. So I was extra excited to create a homemade version using white fish, shrimp and fresh ravioli dough – a recipe that feels special but is totally doable at home.
Yes, making ravioli takes time and effort, it’s part of the charm of these pillowy filled pastas, but I’ve streamlined the process as much as possible. It’s supposed to be fun and trust me: the payoff is so worth it.
This version is stuffed with a rich seafood and cheese filling, then topped with an easy sauce made with shrimp-shell broth, herbs, lot of garlic and a generous swirl of butter. It’s finished with steamed mussels for even more flavor and that wow-factor.
Homemade ravioli will always impress, and this one is no exception. It’s simply unforgettable, the kind of meal you make when you want to go all in.
Try it! These seafood ravioli will make you think you’re in a Michelin star restaurant!
Pro tips for rolling out pasta dough
- Aim for thin, nearly transparent sheets. This gives you the delicate texture you want in ravioli.
- Dust with flour as needed. Lightly flour the dough, rolling pin or machine and your work surface to prevent sticking. Don’t overdo it, just enough to keep things moving smoothly.
- Take your time. If the dough is tearing, you’re probably rushing it through the machine. Slow down, and feed it through each thickness setting 2 times before moving to the next. This builds strength and elasticity.
- If you’re rolling by hand, work in small batches and apply even, gentle pressure, turning and flipping the dough frequently to keep it uniform and thin without tearing.
How to roll out pasta dough
- Pasta machine attachment: The fastest, most consistent option. Ideal if you’re making a big batch or want even paper-thin sheets with minimal effort.
- Hand roller: The next best thing. It takes a bit more effort, but it gets the job done and gives you great control over thickness.
Make ahead & storage
- Make ahead and freeze: You can prepare the ravioli in advance and freeze them uncooked. Arrange in a single layer on a baking sheet and freeze until solid, then transfer to zip-top bags. Store in the freezer for up to 3 months. Cook straight from frozen, just add 1 extra minute to the cooking time.
- Storage: Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in butter.
Ravioli lover? Try these next!
Seafood Ravioli with Garlic Butter Sauce
Ingredients
Ravioli pasta dough
- 14 ounces flour type 500 - or semola rimacinata
- 4 eggs
- 4 tbsp olive oil
- 4 tbsp hot water
- ¼ tsp salt
Seafood filling
- 10 ounces white fish - sea bream, trout, cod, sea bass,…
- 10 shrimp - with shells
- 2 eggs
- 3.5 ounces boiled potatoes
- 5 ounces grated Parmesan - more for serving
- 1 shallot - diced
- 1 garlic clove - minced
- 1 tsp freshly chopped thyme
- ½ lemon - juiced
- 2 tbsp olive oil
- salt - to taste
- black pepper - to taste
Shrimp broth
- 1 shallot - roughly chopped
- 1 garlic clove - roughly chopped
- ½ carrot - peeled and chopped
- 1 bay leaf
- 1 tbsp olive oil
- shrimp shells
Garlic butter sauce with mussels
- 1.1 pounds mussels - cleaned
- 1 ½ cups shrimp broth - see above
- ½ cup dry white wine
- 1 shallot - diced
- 1 garlic clove - minced
- 2 tbsp olive oil
- 1 tsp freshly chopped thyme
- 1 tbsp chopped parsley
- 4 tbsp unsalted butter
- zest from ½ lemon
- 3 tbsp heavy cream
- salt - to taste
- black pepper - to taste
Instructions
- Prepare the dough: Put the flour, eggs, oil, water and salt in the bowl of your food processor and turn 5 minutes at medium speed. Remove the dough and knead by hand for 2 minutes. Cover and set aside.
- Make the shrimp broth: Peel and deveine the shrimp, set the shrimp aside for the filling. In a saucepan, heat the olive oil. Add shallot and garlic, sauté for 1 minute. Add shrimp shells and simmer for 3 minutes. Pour in 2 cups water, add carrot and bay leave, season with salt and pepper and simmer over medium heat for 15 minutes. Strain the broth.
- Make the filling: In a skillet, heat the olive oil over medium. Add shallot and garlic, sauté for 2 minutes. Add fish fillets and shrimp, cook for 5 minutes. Transfer to a food processor, add potatoes, eggs, Parmesan, lemon juice, thyme, salt and pepper. Blend until just mixed. Taste and adjust salt.
- Make the ravioli: Divide the dough into 4 pieces. Take one of the pieces and flatten it out, brushing some flour on both sides. Roll out into a thin sheet or feed it through the pasta roller. Repeat with the remaining dough.
- Place scoops of filling onto a pasta dough sheet. Brush the dough with water around the scoops of filling. Place a second sheet on top, making sure that there is no air in the pockets. Use a round cutter or a glass to cut the ravioli out. Stick the edges together.
- Make the sauce: In a large saucepan, heat the olive oil over medium. Add shallot and garlic, sauté for 2 minutes. Pour in white wine and cook for 3 minutes, add broth and bring to a boil. Add mussels and cook for 3 minutes. Add butter, lemon zest, thyme, parsley and cream. Season with salt and pepper and simmer for another 3 minutes.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli and boil for about 3-5 minutes. Remove from the water with a slotted spoon.
- Serve the ravioli immediately with the butter mussel sauce, sprinkle with parmesan. Enjoy!
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