Description
Lobster Ravioli in a Zesty Lemon Butter Sauce is a delightful Italian-American seafood pasta dish featuring tender lobster-filled ravioli enveloped in a creamy, tangy lemon butter sauce. This elegant yet easy-to-make meal balances rich butter and Parmesan with fresh lemon zest and juice, garnished with parsley and complemented by a squeeze of lemon wedges for an uplifting finish. Perfect for a special weeknight dinner or entertaining guests, it delivers a luxurious and satisfying seafood experience.
Ingredients
Scale
Ravioli
- 12 ounces lobster ravioli (fresh or frozen)
Sauce
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Cook the lobster ravioli: Bring a large pot of salted water to a boil and cook the lobster ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining the ravioli to help adjust the sauce consistency later.
- Prepare the lemon butter sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in the lemon zest and fresh lemon juice, combining well to infuse the butter with citrus flavor.
- Finish the sauce: Reduce heat to low and whisk in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Season with salt and freshly ground black pepper to taste.
- Toss ravioli in sauce: Add the drained lobster ravioli to the skillet and gently toss them in the lemon butter sauce to ensure each piece is well coated without breaking.
- Garnish and serve: Sprinkle the chopped fresh parsley over the ravioli and serve warm with lemon wedges on the side for an extra burst of bright citrus flavor.
Notes
- For extra richness, add a splash of white wine before stirring in the cream.
- Fresh herbs like basil or chives can be substituted for parsley to vary the flavor profile.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a delightful dining experience.
