Lobster Ravioli in a Zesty Lemon Butter Sauce

by

Prep and Cook Time

  • Prep time: 40 minutes

  • Cook time: 15 minutes

  • Total time: ~55 minutes

  • Difficulty: Intermediate

You can use store-bought lobster ravioli for convenience or make it from scratch for a truly luxurious experience.

 Ingredients

 For the Ravioli Filling (if making from scratch):

  • 200 g cooked lobster meat (claw, knuckle, tail), finely chopped

  • 120 g ricotta cheese

  • 1 tbsp fresh chives, finely chopped

  • 1 tbsp lemon zest

  • Salt and black pepper to taste

 For the Pasta Dough (optional):

  • 200 g all-purpose flour

  • 2 large eggs

  • A pinch of salt

Or use high-quality store-bought lobster ravioli to save time.

 For the Zesty Lemon Butter Sauce:

  • 100 g (1 stick) unsalted butter

  • 2 garlic cloves, minced

  • Zest of 1 lemon

  • Juice of 1 lemon (adjust to taste)

  • 100 ml dry white wine (optional, or use pasta water)

  • 2 tbsp heavy cream (optional, for a silkier finish)

  • Salt and freshly ground black pepper

  • 1 tbsp fresh parsley, finely chopped

  • Parmesan cheese (for serving, optional)

 Instructions

1. If making pasta dough:

  1. On a clean surface, make a well in the flour and add eggs and salt.

  2. Mix slowly until dough forms, knead 8–10 minutes until smooth.

  3. Wrap in plastic and rest for 30 minutes.

2. Make the lobster filling:

  1. In a bowl, combine chopped lobster meat, ricotta, chives, lemon zest, salt and pepper.

  2. Mix until smooth and refrigerate while rolling out pasta.

3. Assemble the ravioli (skip if using store-bought):

  1. Roll out pasta sheets using a pasta roller or rolling pin.

  2. Drop small spoonfuls of filling spaced evenly.

  3. Brush edges with water, top with another pasta sheet, press gently around filling, and cut into ravioli shapes.

  4. Seal well and refrigerate.

4. Cook the ravioli:

  1. Bring a large pot of salted water to a boil.

  2. Cook fresh ravioli 3–4 minutes or until they float. Store-bought may need 6–8 minutes.

  3. Drain gently, reserving ¼ cup of pasta water.

5. Make the lemon butter sauce:

  1. In a large skillet, melt butter over medium heat.

  2. Add garlic and cook until fragrant, about 1 minute.

  3. Stir in lemon zest and juice, and deglaze with white wine. Simmer 2–3 minutes.

  4. Add cream (optional) and season with salt and pepper.

  5. Toss in cooked ravioli, add a splash of pasta water to help emulsify the sauce.

  6. Finish with fresh parsley and extra lemon zest for brightness.

 To Serve

  • Plate ravioli gently and spoon sauce over.

  • Garnish with grated Parmesan (if desired), more lemon zest, and parsley.

  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

 Tips & Variations

  • Seafood twist: Add sautéed shrimp or scallops to the sauce for extra indulgence.

  • Herb boost: Fresh tarragon or basil can elevate the lemon butter sauce.

  • Citrus variation: Swap lemon for orange or combine both for a more complex flavor.

Nutrition Estimate (per serving, 4 servings total)

  • Calories: ~520

  • Protein: 22 g

  • Fat: 30 g

  • Carbohydrates: 40 g

  • Fiber: 2 g

These values may vary based on ingredients and portion sizes.

 Conclusion

Lobster ravioli in lemon butter sauce is the epitome of refined comfort food. Whether you’re treating yourself or preparing a romantic dinner, this dish brings a restaurant-level experience to your table. The rich, delicate lobster pairs beautifully with the bright, zesty lemon butter — it’s a match made in culinary heaven.

Leave a Comment