Lobster Ravioli with Lemon Butter Sauce Recipe
If you’re looking to impress with hardly any fuss, Lobster Ravioli with Lemon Butter Sauce is your golden ticket. Lush pillows of lobster ravioli are bathed in a sunny, luscious butter sauce that’s lifted with fresh lemon and a hit of cream—each bite delivers pure luxury and comfort. This recipe brings restaurant magic straight to your kitchen, all in just 20 minutes. Whether you’re celebrating a special occasion or just jazzing up a weeknight, this dish is the kind of treat that’s both elegant and joyfully easy to make. One bright, beautiful plate is all you need to steal the show.
Ingredients You’ll Need
The beauty of Lobster Ravioli with Lemon Butter Sauce lies in the quality and simplicity of the ingredients. Each component earns its place, bringing flavor, texture, and color that turn a handful of basics into something extraordinary.
- Lobster Ravioli (1 lb, fresh or frozen): The star of the show—choose fresh for an even richer flavor, but frozen works perfectly in a pinch.
- Unsalted Butter (1/2 cup): Provides the base of the sauce, lending richness and a silky mouthfeel that ties the flavors together.
- Heavy Cream (1/2 cup): Adds lush body to the sauce, balancing the tangy lemon with its velvety smoothness.
- Fresh Lemon Juice (2 tbsp): Brightens up the sauce, adding zest and fresh acidity to cut through the creaminess.
- Lemon Zest (1 tsp): Gives the dish an extra pop of citrus aroma and color—don’t skip this for maximum freshness!
- Minced Garlic (2 cloves): Infuses the sauce with subtle warmth and savory depth—a true Italian touch.
- Grated Parmesan Cheese (1/2 cup): Melts into the sauce for nutty flavor and a melt-in-your-mouth finish.
- Salt (1/2 tsp): Enhances all the flavors without overpowering the tender lobster.
- Black Pepper (1/4 tsp): Adds gentle heat and complexity to round out the sauce.
- Chopped Fresh Parsley (2 tbsp, for garnish): Sprinkles on color and a whisper of freshness that wakes up the plate.
How to Make Lobster Ravioli with Lemon Butter Sauce
Step 1: Cook the Lobster Ravioli
Start by bringing a large pot of salted water to a boil. Once you’ve got a good, rolling boil, add your lobster ravioli and cook according to the package instructions—usually about 4-5 minutes for fresh, or 6-8 minutes for frozen. The ravioli should float gently to the surface and be perfectly al dente. Drain them carefully, but don’t rinse—you want them ready to soak up every drop of that luscious sauce!
Step 2: Sauté the Garlic and Melt the Butter
While the ravioli cooks, grab your favorite large skillet and set it over medium heat. Add the unsalted butter and allow it to melt gently. Toss in the minced garlic and sauté for 1-2 minutes, stirring constantly—just until the garlic is fragrant and golden, but not browned. This creates the aromatic base for your sauce, so savor that scent!
Step 3: Build the Lemon Butter Sauce
Pour the heavy cream into the skillet, followed by the fresh lemon juice and lemon zest. Stir everything together and let the sauce gently simmer for 3-4 minutes. You’ll notice it start to thicken just a little, and the aroma will make your mouth water. This zesty, velvety sauce is the heart of the Lobster Ravioli with Lemon Butter Sauce experience.
Step 4: Add Ravioli and Finish the Sauce
With the sauce bubbling gently, use a slotted spoon to transfer the cooked ravioli straight into the skillet. Toss them gently, coating every piece in that dreamy lemon butter sauce. Scatter in the grated Parmesan cheese, then season with salt and black pepper. Let everything cook together for another 1-2 minutes, just until the sauce hugs the ravioli and becomes delightfully rich.
Step 5: Garnish and Serve
Turn off the heat and sprinkle chopped fresh parsley over the top for a burst of color. Plate up your Lobster Ravioli with Lemon Butter Sauce right away—those delicate flavors deserve to be enjoyed at their freshest. You won’t believe how quick and easy it was to create such a showstopper!
How to Serve Lobster Ravioli with Lemon Butter Sauce
Garnishes
For an elegant finish, top each plate with a generous shower of extra Parmesan and a sprinkle of fresh parsley. If you’re feeling fancy, add a few twists of freshly ground black pepper or a light grating of lemon zest. These little extras don’t just add color—they amp up the aroma and bring the flavors to life.
Side Dishes
Lobster Ravioli with Lemon Butter Sauce pairs beautifully with a simple salad of arugula and shaved fennel, dressed with olive oil and lemon. Think crusty artisan bread—perfect for swiping up any leftover sauce. Round out the meal with a chilled glass of Sauvignon Blanc or Pinot Grigio for a real restaurant vibe.
Creative Ways to Present
Go classy by serving the ravioli on warm, shallow bowls, spooning extra sauce over each portion. For a fun twist at dinner parties, plate each ravioli individually on tasting spoons with a drizzle of zesty sauce—a bite-sized treat! Add edible flowers or lemon slices for a look that wows on any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool to room temperature before transferring to an airtight container. They’ll keep in the refrigerator for up to 2 days. While the sauce may thicken slightly, it will still coat the ravioli beautifully after a gentle reheat.
Freezing
You can freeze cooked Lobster Ravioli with Lemon Butter Sauce, but the texture of the sauce may change slightly. For best results, freeze the ravioli separate from the sauce. Place portions in airtight freezer bags and store up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the ravioli and sauce gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. Stir occasionally until warmed through—avoid boiling, as the sauce can split. Microwaving works in a pinch, but stovetop is best for keeping everything silky and delicious.
FAQs
Can I use homemade ravioli instead of store-bought?
Absolutely! Homemade ravioli makes this dish even more special. Just keep in mind it may cook even faster, so check for doneness early to avoid overcooking that decadent lobster filling.
Is it possible to make this sauce without cream?
Yes, you can substitute the cream with half-and-half or even whole milk for a lighter version. The sauce will be less rich but still wonderfully flavorful—add a bit more Parmesan for thickness if needed.
What wine pairs best with Lobster Ravioli with Lemon Butter Sauce?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully by cutting through the richness while elevating the lemon notes in the sauce. If you prefer bubbles, a dry Prosecco is always a celebration!
Can I add vegetables to the dish?
Definitely. Peas, asparagus, or baby spinach work really well—just blanch or sauté them separately and toss them in with the ravioli before serving for a burst of color and freshness.
How do I keep the sauce from splitting when reheating?
Warm the sauce gently over low heat and avoid letting it come to a boil. Stir in a splash of cream or milk as you reheat to help bring it back to a nice, emulsified texture.
Final Thoughts
Deliciously luxurious yet so easy, Lobster Ravioli with Lemon Butter Sauce is a recipe that begs to be shared and savored. Pour yourself a glass of good wine, invite your favorite people, and treat everyone to this little masterpiece—you’ll be surprised just how effortless and rewarding gourmet cooking at home can be!
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Lobster Ravioli with Lemon Butter Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of lobster ravioli bathed in a velvety lemon butter sauce. This gourmet dish is perfect for a special dinner at home.
Ingredients
Lobster Ravioli:
- 1 lb lobster ravioli, fresh or frozen
Lemon Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves minced garlic
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook Lobster Ravioli: Boil salted water and cook ravioli until al dente.
- Prepare Lemon Butter Sauce: Melt butter, sauté garlic, add cream, lemon juice, and zest. Simmer.
- Combine: Toss cooked ravioli in sauce, add Parmesan, salt, and pepper. Cook briefly.
- Serve: Garnish with parsley and serve hot.
Notes
- Enhance the sauce with a splash of white wine before adding cream.
- Pair with crusty bread and a Sauvignon Blanc for a delightful meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 160 mg
