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Lobster Ravioli in Lemon Butter Sauce Recipe

Lobster Ravioli in Lemon Butter Sauce Recipe
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★★★★★

5 from 27 reviews

Delicious lobster ravioli served in a rich and creamy lemon butter sauce, combining tender pasta filled with succulent lobster meat and a tangy, cheesy sauce, perfect for an elegant dinner or special occasion.

Ingredients

Scale

Ravioli

  • 1 package lobster ravioli

Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup chicken or vegetable broth
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (optional, for a bit of heat)

Instructions

  1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions (usually about 3–4 minutes, or until they float to the top). Drain and set aside.
  2. Make the Lemon Butter Sauce: In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in Cream and Broth: Pour in the heavy cream and chicken or vegetable broth, bringing the mixture to a gentle simmer to combine the flavors.
  4. Add Lemon and Cheese: Stir in the lemon juice and zest, and let the sauce simmer for 2–3 minutes until it slightly thickens. Add the grated Parmesan cheese, stirring until melted and the sauce is smooth.
  5. Combine Ravioli and Sauce: Gently add the cooked lobster ravioli to the skillet, tossing carefully to coat each ravioli evenly with the luscious sauce. Season with salt, pepper, and red pepper flakes if desired for a bit of heat.
  6. Serve: Plate the ravioli and drizzle with any remaining sauce. Garnish with freshly chopped parsley and additional Parmesan cheese if you like, then serve immediately for the best taste and texture.

Notes

  • Use fresh or frozen lobster ravioli depending on availability.
  • For a vegetarian version, substitute lobster ravioli with cheese or spinach ravioli and use vegetable broth.
  • Adjust lemon juice amount based on preferred tanginess.
  • Red pepper flakes are optional and can be omitted for no heat.
  • To reduce fat, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Leftover sauce can be stored in the fridge for up to 2 days, but best used fresh.

Nutrition

Keywords: lobster ravioli, lemon butter sauce, seafood pasta, Italian dinner, creamy sauce, easy ravioli recipe

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