Description

Lobster Ravioli with Lemon Butter Sauce is a luxurious and indulgent dish that combines delicate homemade pasta, a rich and creamy lobster filling, and a bright, buttery sauce. The sweet and succulent lobster is perfectly complemented by ricotta or mascarpone cheese, fresh herbs, and a hint of lemon zest. The ravioli are then tossed in a silky lemon butter sauce, made with garlic, shallots, white wine, and a touch of cream for extra richness.

This restaurant-quality dish is perfect for special occasions, date nights, or an elegant homemade meal. Despite its gourmet appeal, it is surprisingly easy to make at home, whether using fresh or store-bought pasta. Serve it with a crisp white wine and a light side dish for a truly memorable dining experience.

Ingredients

Scale

1 package of lobster ravioli.
2 tablespoons unsalted butter.
2 tablespoons olive oil.
2 cloves garlic, minced.
1/2 cup heavy cream.
1/2 cup chicken or vegetable broth.
Juice of 1 lemon.
Zest of 1 lemon.
1/2 cup grated Parmesan cheese.
Salt and pepper to taste.
Fresh parsley, chopped (for garnish).
Red pepper flakes (optional, for a bit of heat).

Instructions

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 or until they float to the top. Drain and set aside.
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. Stir in the heavy cream and broth, bringing the mixture to a simmer.
Add the lemon juice and zest to the sauce, stirring to combine. Let the sauce simmer for about 2-3 minutes until slightly thickened.
Gently add the cooked lobster ravioli to the skillet, tossing to coat in the sauce. Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Season with salt, pepper, and red pepper flakes (if using).
Plate the ravioli and sauce, garnishing with freshly chopped parsley.

Notes

Making the Ravioli Dough

Use “00” flour for a finer texture, or mix all-purpose flour with semolina for a slightly firmer dough.
Knead the dough for at least 8–10 minutes to develop gluten, ensuring an elastic and smooth texture.
Let the dough rest for 30 minutes before rolling to make it easier to work with.

Lobster Filling Tips

Fresh lobster meat is best, but frozen works too—just be sure to thaw and drain it well.
A food processor can be used to make the filling smoother, but keep some small lobster chunks for texture.
Don’t overfill the ravioli, or they may burst while cooking.

Cooking & Assembling Ravioli

Seal ravioli edges tightly using water or egg wash to prevent them from opening while boiling.
Boil ravioli in salted water for only 3–4 minutes, as fresh pasta cooks quickly.
Use a slotted spoon to remove ravioli gently to prevent breakage.

Lemon Butter Sauce Tips

Use fresh lemon juice and zest for the best flavor—bottled lemon juice won’t taste the same.
Add butter slowly and whisk constantly to create a smooth, emulsified sauce.
If the sauce is too tangy, add a splash of heavy cream to mellow the acidity.

Serving Suggestions

Pair with Chardonnay or Sauvignon Blanc, as their acidity balances the richness of the sauce.
Garnish with fresh herbs (parsley or chives), extra Parmesan, and a drizzle of sauce for a beautiful presentation.
Serve with a light salad or roasted vegetables to balance the dish’s richness.