This Lobster Ravioli With Lemon Butter Sauce is the ultimate indulgence for seafood lovers. Delicate, store-bought or homemade lobster ravioli is paired with a silky, tangy lemon butter sauce that complements the richness of the lobster filling.
Perfect for special occasions, date nights, or when you want to treat yourself to a restaurant-quality meal at home, this recipe is simple yet luxurious.
Kitchen Equipment Needed
- Large pot for boiling ravioli
- Large skillet or saucepan for the sauce
- Zester or microplane
- Whisk
Ingredients Overview
- Lobster Ravioli: The star of the dish, filled with succulent lobster meat and seasonings.
- Butter: Unsalted butter forms the base of the sauce, adding a rich, velvety texture.
- Lemon: Both zest and juice bring bright, tangy flavors to balance the richness.
- Garlic: Adds a subtle aromatic note to the sauce.
- Heavy Cream: Provides a luxurious creaminess to the sauce.
- Parmesan Cheese: Adds a savory, nutty flavor to enhance the sauce.
- Fresh Herbs: Parsley or basil for a fresh, vibrant garnish.
Ingredients
- 1 package (about 9 oz) lobster ravioli
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Add the lobster ravioli and cook according to the package instructions. Reserve 1/2 cup of the pasta water before draining. - Start the Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown the garlic. - Add Cream and Lemon:
Stir in the heavy cream, lemon zest, and lemon juice. Whisk the mixture and bring it to a gentle simmer. - Incorporate Parmesan Cheese:
Add the Parmesan cheese to the sauce, stirring until fully melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. - Combine Ravioli and Sauce:
Add the cooked ravioli to the skillet with the sauce, gently tossing to coat each piece in the luscious lemon butter sauce. - Season to Taste:
Season the dish with salt and pepper, adjusting to your preference. - Serve:
Plate the ravioli and sauce, garnishing with chopped parsley for a fresh touch. Serve immediately.
Recipe Tips
- Don’t Overcook Ravioli: Lobster ravioli is delicate, so watch the cooking time to avoid splitting.
- Lemon Balance: Start with less lemon juice and add more to taste to avoid overpowering the dish.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and has superior flavor compared to pre-shredded.
What to Serve With This Recipe
- A crisp side salad with vinaigrette dressing
- Steamed asparagus or roasted broccoli
- A loaf of crusty bread to mop up the sauce
Frequently Asked Questions
Can I use homemade ravioli?
Absolutely! If you have time to make your own lobster ravioli, it will elevate this dish even further.
Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prepare it a few hours in advance and gently reheat it before serving.
What if I don’t have heavy cream?
You can substitute half-and-half, though the sauce may be slightly less rich.
Serving Suggestions
Pair this Lobster Ravioli With Lemon Butter Sauce with a chilled glass of white wine, such as Chardonnay or Sauvignon Blanc. This dish is elegant and indulgent, perfect for impressing guests or celebrating a special occasion!
Lobster Ravioli With Lemon Butter Sauce
This Lobster Ravioli With Lemon Butter Sauce is the ultimate indulgence for seafood lovers. Delicate, store-bought or homemade lobster ravioli is paired with a silky, tangy lemon butter sauce that complements the richness of the lobster filling.
Equipment
- Large pot for boiling ravioli
- Large skillet or saucepan for the sauce
- Zester or microplane
- Whisk
Ingredients
- 1 package about 9 oz lobster ravioli
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Ravioli:
- Bring a large pot of salted water to a gentle boil. Add the lobster ravioli and cook according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
- Start the Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown the garlic.
- Add Cream and Lemon:
- Stir in the heavy cream, lemon zest, and lemon juice. Whisk the mixture and bring it to a gentle simmer.
- Incorporate Parmesan Cheese:
- Add the Parmesan cheese to the sauce, stirring until fully melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine Ravioli and Sauce:
- Add the cooked ravioli to the skillet with the sauce, gently tossing to coat each piece in the luscious lemon butter sauce.
- Season to Taste:
- Season the dish with salt and pepper, adjusting to your preference.
- Serve:
- Plate the ravioli and sauce, garnishing with chopped parsley for a fresh touch. Serve immediately.
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