Lobster Ravioli in Lemon Butter Sauce Recipe
Indulge in a luxurious dining experience with this exquisite Lobster Ravioli in Lemon Butter Sauce. This dish pairs delicate, savory lobster-filled pasta with a bright, rich, and utterly irresistible lemon-infused butter sauce. It's an elegant yet surprisingly simple meal, perfect for a special occasion or when you crave gourmet flavors at home.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
2 generous servings
Keywords
Why This Recipe Delivers
- Elegance in Every Bite: Delivers a sophisticated restaurant-quality experience at home.
- Flavorful & Fresh: The vibrant lemon butter sauce perfectly complements the rich lobster.
- Quick & Easy: Ready in under 30 minutes, ideal for a luxurious weeknight dinner.
- Minimal Ingredients: Achieves maximum flavor with a short, simple ingredient list.
- Impressive Presentation: A visually appealing dish that's sure to impress guests.
Ingredients
- 1 (255-gram / 9-ounce) package lobster ravioli (store-bought or homemade)
- 45 grams (3 tablespoons) unsalted butter
- 2 cloves garlic, minced
- 60 milliliters (1/4 cup) dry white wine (like Pinot Grigio) or chicken broth
- 120 milliliters (1/2 cup) heavy cream (double cream)
- 15 milliliters (1 tablespoon) fresh lemon juice
- 5 milliliters (1 teaspoon) finely grated lemon zest
- Sea salt and freshly ground black pepper, to taste
- 30 grams (2 tablespoons) freshly grated Parmesan cheese, for serving
- 15 milliliters (1 tablespoon) fresh parsley, finely chopped, for garnish
Instructions
- Prepare the ravioli by bringing a large pot of generously salted water to a rolling boil. Carefully add the lobster ravioli and cook according to the package instructions, which typically takes about 3 to 4 minutes. The ravioli should float to the surface and be al dente. Once cooked, gently drain using a slotted spoon or colander, being careful not to break the delicate pasta, and set aside.
- While the ravioli cooks, begin the sauce. In a large skillet or frying pan over medium heat, melt the 45 grams (3 tablespoons) of unsalted butter. As soon as it's melted and begins to foam slightly, add the minced garlic. Sauté for approximately 1 minute, stirring constantly, until the garlic is fragrant but ensure it does not brown, as this can make it bitter.
- Pour in the 60 milliliters (1/4 cup) of dry white wine or chicken broth. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, allowing the liquid to reduce slightly. This step concentrates the flavors and creates a beautiful foundation for your sauce.
- Stir in the 120 milliliters (1/2 cup) of heavy cream, 15 milliliters (1 tablespoon) of fresh lemon juice, and 5 milliliters (1 teaspoon) of finely grated lemon zest. Continue to cook over medium heat, stirring frequently, for an additional 2 to 3 minutes until the sauce begins to thicken slightly and coats the back of a spoon. Season the sauce generously with sea salt and freshly ground black pepper to taste, adjusting as needed.
- Carefully add the cooked lobster ravioli to the skillet with the lemon butter sauce. Gently toss the ravioli in the sauce using tongs or a spoon, ensuring each piece is evenly coated. Allow the ravioli to warm through in the sauce for 1 to 2 minutes, absorbing the wonderful flavors.
- Plate the ravioli immediately. To finish, top each serving with a sprinkle of 30 grams (2 tablespoons) of freshly grated Parmesan cheese and a scattering of 15 milliliters (1 tablespoon) of finely chopped fresh parsley for a vibrant burst of color and herbaceous freshness. Serve hot and enjoy this luxurious dish.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or frying pan
- Whisk or spoon for stirring sauce
- Slotted spoon or colander
- Measuring cups and spoons
- Grater (for lemon zest and Parmesan)
- Chef's knife and cutting board
Essential Success Tips
- Do not overcook the ravioli; follow package instructions closely for al dente pasta. Overcooked ravioli can become mushy and lose its shape.
- When sautéing garlic, keep the heat at medium and watch it carefully to prevent browning, which can impart a bitter flavor to the sauce.
- Use freshly squeezed lemon juice and freshly grated lemon zest for the brightest, most authentic lemon flavor; bottled juice will not yield the same result.
- Taste the sauce before adding the ravioli and adjust seasonings as needed. The final seasoning should balance the richness of the cream with the tartness of the lemon.
- Serve immediately once the ravioli is coated in the sauce to ensure the pasta remains tender and the sauce is at its optimal consistency.
Professional Cooking Secrets
- To enhance the depth of flavor in your sauce, consider adding a tiny pinch of red pepper flakes with the garlic for a subtle warmth that elevates the lemon and lobster notes without making the dish spicy.
- For an even richer sauce, once the ravioli is in the pan, add a splash of the starchy pasta cooking water. This emulsifies the sauce, helping it cling beautifully to the pasta and adding extra savory depth.
- If you're feeling adventurous, try a touch of dry vermouth instead of white wine for a slightly nuttier, more aromatic base to the sauce. It adds a layer of complexity that is truly special.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- Variations: For an added touch of luxury, sauté a few fresh shrimp or scallops in butter before adding the garlic, then remove and add back with the ravioli. You can also stir in some fresh spinach or cherry tomatoes for extra color and vegetables.
- Wine Pairing: A crisp Pinot Grigio, Sauvignon Blanc, or a light Chardonnay would beautifully complement the lemon and seafood flavors of this dish.
Frequently Asked Questions
Can I use frozen lobster ravioli?
Yes, absolutely. If using frozen ravioli, simply cook it directly from frozen in boiling salted water, following the package instructions, which usually takes a minute or two longer than fresh ravioli.
What can I substitute for dry white wine?
Chicken broth is an excellent non-alcoholic substitute that will still provide depth to the sauce. Vegetable broth can also be used for a vegetarian option, though the broth is not for a vegetarian dish here.
How can I make the sauce thicker?
The sauce should thicken naturally as it simmers with the heavy cream. If you prefer it thicker, you can whisk in a small amount of a cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) during the simmering stage of the cream, a little at a time, until desired consistency is reached.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 520, Protein: 25g, Fat: 35g, Carbs: 28g, Cholesterol: 150mg, Sodium: 750mg.
Allergy Information
Contains dairy (butter, heavy cream, Parmesan cheese) and gluten (ravioli). Depending on the ravioli, it may also contain shellfish (lobster, shrimp if added), eggs, and soy. For a gluten-free version, use gluten-free pasta or gluten-free ravioli.
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