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Lobster Ravioli in Lemon Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 75 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Lobster Ravioli in Lemon Butter Sauce is a luxurious yet easy-to-make seafood pasta dish that pairs delicate lobster-filled ravioli with a rich, creamy lemon butter sauce. The sauce is flavored with garlic, fresh lemon juice and zest, and Parmesan cheese, creating a bright and decadent complement to the ravioli. Garnished with fresh parsley and optional red pepper flakes, this elegant dish is perfect for a special dinner or entertaining guests.

Ingredients

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
  • 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 the package instructions, usually about 3-4 minutes, until they float to the surface. Drain and set aside.
  2. Prepare the sauce base: In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add liquids and flavorings: Pour in the heavy cream and chicken or vegetable broth. Stir well and bring the mixture to a gentle simmer. Add the lemon juice and lemon zest, stirring to combine all the flavors.
  4. Incorporate cheese and season: Stir in the grated Parmesan cheese until it melts into the sauce, creating a smooth and creamy texture. Season with salt and freshly ground black pepper to taste. For a touch of heat, add red pepper flakes if desired.
  5. Combine ravioli and sauce: Gently add the cooked lobster ravioli to the pan with the sauce. Toss carefully to coat the ravioli evenly without breaking them. Heat through for 1-2 minutes to allow the flavors to meld.
  6. Garnish and serve: Remove from heat and sprinkle with fresh chopped parsley. Serve immediately while hot to enjoy the creamy, tangy sauce paired with tender lobster ravioli.

Notes

  • Use fresh garlic and fresh lemon juice for the best flavor.
  • If you want to make this dish vegetarian, substitute vegetable broth instead of chicken broth and ensure the ravioli contains no meat.
  • Be gentle when tossing the ravioli to avoid tearing them.
  • Red pepper flakes are optional but add a nice subtle heat.
  • Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
  • For a lighter version, reduce the heavy cream or substitute with half-and-half.

Find it online: https://slsrecipes.com/lobster-ravioli-in-lemon-butter-sauce-recipe/