Lobster Ravioli in Zesty Lemon Butter Sauce
An elegant dish featuring tender lobster ravioli enveloped in a zesty lemon butter sauce, perfect for special occasions or a gourmet meal at home.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Ravioli
- 1 lb lobster ravioli (store-bought or homemade)
For the Sauce
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, finely minced
- 1/2 cup heavy cream Can substitute with half-and-half or dairy-free cream.
- 1/4 cup freshly squeezed lemon juice
- 1 peel lemon zest
- 1/4 cup chicken or seafood broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional) For a hint of spice.
- Fresh basil or parsley, chopped, for garnish
Instructions
Cook the Ravioli
- Bring a large pot of salted water to a rolling boil. Gently add the lobster ravioli and cook according to package instructions, usually about 3 to 5 minutes for fresh varieties.
- Reserve 1/4 cup of the pasta water before draining the ravioli.
Prepare the Lemon Butter Sauce
- In a large skillet, melt the butter over medium heat until bubbly.
- Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
- Stir in the lemon juice, lemon zest, broth, and red pepper flakes.
- Let the mixture simmer for 2 to 3 minutes.
- Reduce the heat to low and whisk in the heavy cream and Parmesan cheese, allowing it to simmer for another 2 to 3 minutes until the sauce thickens slightly.
- Season with salt and black pepper to taste.
Combine and Serve
- Add the cooked lobster ravioli to the sauce, gently tossing to coat them evenly.
- If the sauce is too thick, use a splash of the reserved pasta water to achieve desired consistency.
- Plate the ravioli, spooning additional sauce over them and garnishing with chopped basil or parsley.
Notes
For deeper flavor, add a splash of white wine to the sauce. Optional extras include cherry tomatoes or capers. For quicker prep, use store-bought lobster ravioli.