Lobster Ravioli in Lemon Butter Sauce Recipe

Lobster ravioli in lemon butter sauce is a luxurious yet simple dish that balances rich seafood flavors with bright citrus notes. It’s perfect for a special dinner or whenever you want to impress without spending hours in the kitchen.

Ingredients

• 1 package lobster ravioli
• 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. Step 1: 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, until they float to the top. Drain and set aside.
2. Step 2: 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. Step 3: Stir in the heavy cream and broth, bringing the mixture to a gentle simmer.
4. Step 4: Add the lemon juice and zest, letting the sauce simmer for 2–3 minutes to slightly thicken.
5. Step 5: Stir in the grated Parmesan cheese until melted and smooth.
6. Step 6: Gently add the cooked lobster ravioli to the skillet and toss to coat evenly in the sauce. Season with salt, pepper, and red pepper flakes, if using.
7. Step 7: Plate the ravioli and drizzle with extra sauce. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.

Tips & Variations

• Use fresh lemon zest and juice for the best bright flavor; bottled lemon juice won’t have the same punch.
• For a richer sauce, add a splash of white wine before the cream and broth.
• If you prefer a bit of heat, don’t skip the red pepper flakes—they complement the lobster beautifully.
• Serve with a side of steamed greens or a light salad to balance the richness.

Storage

Store leftover lobster ravioli in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm in a skillet over low heat to avoid overcooking the ravioli. Avoid microwaving as it can make the pasta tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster ravioli for this recipe?

Yes, frozen lobster ravioli works well. Just follow the package instructions for cooking times, usually adding a minute or two if frozen.

Is there a substitute if I don’t have heavy cream?

You can use half-and-half or whole milk, but the sauce will be less rich and creamy. For a thicker texture, consider adding a small amount of cream cheese or a roux.

Lobster Ravioli in Lemon Butter Sauce Recipe

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4.5 from 594 reviews

Lobster ravioli served in a luscious lemon butter sauce, combining delicate seafood flavors with a creamy, tangy finish. This elegant dish features tender lobster-filled pasta complemented by a smooth sauce enriched with garlic, cream, Parmesan cheese, and fresh lemon zest, garnished with parsley and a touch of red pepper flakes for optional heat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lobster 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 package instructions, usually about 3 to 4 minutes or until they float to the top. Drain the ravioli and set aside carefully to prevent sticking.
2. Make the Lemon Butter Sauce: In a large skillet, melt the unsalted butter with olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden, taking care not to burn the garlic.
3. Stir in Cream and Broth: Pour in the heavy cream and chicken or vegetable broth, bringing the mixture to a gentle simmer. This forms the rich base of the sauce.
4. Add Lemon and Cheese: Stir in the juice and zest of one lemon, allowing the sauce to simmer for 2 to 3 minutes to slightly thicken and develop bright citrus notes. Then add the grated Parmesan cheese, stirring until it melts completely and the sauce becomes smooth and creamy.
5. Combine Ravioli and Sauce: Gently add the cooked lobster ravioli into the skillet. Toss carefully to coat the ravioli evenly with the lemon butter sauce. Season with salt and freshly ground black pepper to taste, adding red pepper flakes if you prefer a touch of spice.
6. Serve: Plate the ravioli and spoon additional sauce on top. Garnish with freshly chopped parsley and extra Parmesan cheese if desired, serving immediately while warm and flavorful.

Notes

• Use fresh lemon juice and zest to ensure a bright, vibrant flavor in the sauce.
• To prevent ravioli from sticking after draining, toss them lightly with a bit of olive oil or butter before mixing with the sauce.
• Red pepper flakes are optional but add a nice subtle heat that complements the lemon and seafood flavors.
• If preferred, substitute vegetable broth for chicken broth to keep the dish pescatarian friendly.
• Cook ravioli gently to avoid breaking the delicate pasta shells and losing the lobster filling.

Keywords: lobster ravioli, lemon butter sauce, seafood pasta, Italian pasta dish, creamy lemon sauce