Lobster Ravioli in Zesty Lemon Butter Sauce
A delightful dish featuring tender lobster ravioli enveloped in a luscious, citrusy butter sauce that elevates your dining experience.
Servings: 4 servings
Calories: 700kcal
Ingredients
Ravioli and Sauce Ingredients
- 1 lb lobster ravioli (store-bought or homemade)
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, finely minced
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 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)
- for garnish Fresh basil or parsley, chopped
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a boil and add the lobster ravioli, cooking according to package instructions, usually about 3–5 minutes. Reserve about 1/4 cup of pasta water before draining.
- Drain the ravioli gently and set aside.
Preparing the Lemon Butter Sauce
- In a large skillet over medium heat, melt the unsalted butter.
- Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown it.
- Stir in lemon juice, zest, broth, and red pepper flakes, if using, and let simmer for 2–3 minutes.
- Lower the heat, whisk in the cream and Parmesan cheese, and let simmer for an additional 2–3 minutes until the sauce thickens.
- Season with salt and freshly ground black pepper to taste.
Combining Ravioli and Sauce
- Gently add the cooked lobster ravioli to the skillet and coat evenly in the sauce.
- If the sauce is too thick, add reserved pasta water to reach desired consistency.
Serving
- Transfer the lobster ravioli to serving plates, drizzling remaining sauce on top.
- Garnish with freshly chopped basil or parsley and serve warm.
Notes
For extra flavor, consider sautéing a handful of diced tomatoes with the garlic. Leftovers can be stored in an airtight container for up to two days, reheat gently with a splash of cream or broth.