Lobster Ravioli in Zesty Lemon Butter Sauce
A breathtaking dish featuring tender lobster stuffed in delicate pasta, complemented by a bright, zesty lemon butter sauce that tantalizes the taste buds.
Servings: 4 servings
Calories: 670kcal
Ingredients
For the Ravioli
- 1 lb lobster ravioli store-bought or homemade
For the Lemon Butter Sauce
- 1/2 cup unsalted butter melted
- 2 cloves garlic finely minced
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 each lemon zest zest of 1 lemon
- 1/4 cup chicken or seafood broth
- 1/4 cup grated Parmesan cheese
- to taste salt & freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
- to garnish fresh basil or parsley chopped
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a rolling boil.
- Gently add in the lobster ravioli and cook according to the package instructions, roughly 3 to 5 minutes for fresh ravioli.
- Reserve about 1/4 cup of the pasta water before draining the rest.
- Set the ravioli aside.
Preparing the Sauce
- In a large skillet over medium heat, melt the unsalted butter.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the lemon juice, lemon zest, broth, and optional red pepper flakes.
- Allow to simmer for 2-3 minutes.
- Reduce heat to low and whisk in the heavy cream and Parmesan cheese.
- Simmer for another 2-3 minutes until thickened, seasoning with salt and black pepper to taste.
Tossing and Serving
- Gently add the cooked lobster ravioli to the skillet, tossing them in the sauce.
- If too thick, add a splash of reserved pasta water.
- Transfer to serving plates and garnish with fresh basil or parsley.
Notes
For extra flavor, add fresh herbs like dill or tarragon. Substitute heavy cream with coconut cream for a dairy-free option. Store leftovers in an airtight container for up to 2 days.