Go Back

Lobster Ravioli in Lemon Butter Sauce

A delightful dish combining tender lobster ravioli with a bright and creamy lemon butter sauce, perfect for special occasions or a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Ravioli
  • 1 package lobster ravioli Use fresh or frozen.
For the Sauce
  • 2 tbsp unsalted butter For a nuttier finish, consider browning the butter.
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream Can substitute with half-and-half mixed with cornstarch.
  • 1/2 cup chicken or vegetable broth
  • Juice of 1 lemon Adjust according to taste.
  • Zest of 1 lemon
  • 1/2 cup grated Parmesan cheese Use freshly grated for best results.
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish Optional
  • Red pepper flakes, optional For added heat.

Method
 

Cooking the Ravioli
  1. Bring a large pot of salted water to a boil.
  2. Add the lobster ravioli and cook according to package instructions (usually about 3 to 4 minutes, or until they float to the top).
  3. Drain and set aside.
Making the Sauce
  1. In a large skillet, melt the butter with the olive oil over medium heat.
  2. Add the minced garlic and sauté until fragrant (about 1 minute).
  3. Stir in the heavy cream and broth, bringing the mixture to a gentle simmer.
  4. Stir in the lemon juice and zest, and let the sauce simmer for 2 to 3 minutes to slightly thicken.
  5. Add the grated Parmesan cheese, stirring until melted and smooth.
Combining and Serving
  1. Gently add the cooked lobster ravioli to the skillet, tossing to coat evenly in the sauce.
  2. Season with salt, pepper, and red pepper flakes if using.
  3. Plate the ravioli and drizzle with the sauce.
  4. Garnish with freshly chopped parsley and additional Parmesan if desired.

Notes

Let any leftovers cool to room temperature, then store the ravioli and sauce together in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened too much. Don't overcook the ravioli—they're delicate.