Description

Lobster Ravioli in Lemon Butter Sauce is an elegant and flavorful seafood pasta dish featuring delicate lobster-filled ravioli tossed in a rich and creamy lemon butter sauce. Easy to prepare on the stovetop, this recipe combines the freshness of lemon, the richness of butter and cream, and the subtle depth of white wine for a sophisticated dinner perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale

Ravioli

1 (9-ounce) package lobster ravioli (store-bought or homemade)

Sauce

3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste

For Serving

2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Cook the ravioli: Bring a large pot of salted water to a boil and cook the lobster ravioli according to package instructions, usually about 3 to 4 minutes. Once cooked, drain carefully and set aside.
Prepare the sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Deglaze and simmer: Pour in the dry white wine or chicken broth, then simmer the mixture for 2 to 3 minutes to reduce slightly and concentrate the flavors.
Add cream and lemon: Stir in the heavy cream, fresh lemon juice, and lemon zest. Cook for an additional 2 to 3 minutes, stirring frequently until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Toss ravioli in sauce: Add the cooked lobster ravioli to the skillet, gently tossing them in the lemon butter sauce to coat evenly. Allow the ravioli to warm through for 1 to 2 minutes.
Serve: Plate the ravioli immediately, topping each serving with grated Parmesan cheese and a sprinkle of chopped fresh parsley for a burst of color and flavor.

Notes

For extra richness, add a splash of reserved pasta water or an additional tablespoon of butter to the sauce just before serving.
This dish pairs beautifully with a light green salad or crusty artisan bread to soak up the luscious sauce.
You can substitute the dry white wine with chicken broth for a non-alcoholic version without compromising flavor.
Be careful not to overcook the ravioli to prevent them from becoming mushy.