Description
Delight in this exquisite Lobster Ravioli in Lemon Butter Sauce recipe, combining tender lobster-filled pasta with a velvety, zesty lemon butter sauce. Perfect for an elegant weeknight dinner or special occasion, this dish balances rich creaminess with fresh citrus notes and savory Parmesan, garnished with fresh parsley and an optional hint of heat from red pepper flakes.
Ingredients
Scale
Ravioli
- 1 package lobster ravioli
Sauce
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- Juice of 1 lemon
- Zest of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Cook the Lobster Ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions, usually about 3-4 minutes until they float to the top and are tender. Drain gently and set aside.
- Prepare the Lemon Butter Sauce: In a large skillet, heat the olive oil and unsalted butter over medium heat until melted and combined. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add Liquids to the Sauce: Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Incorporate Lemon and Cheese: Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Continue cooking on low heat, stirring frequently, until the sauce thickens slightly and the cheese melts into a creamy consistency.
- Season the Sauce: Taste the sauce and season with salt and freshly ground black pepper as desired. If you prefer a touch of heat, sprinkle in some red pepper flakes and stir well.
- Toss Ravioli in Sauce: Gently add the cooked lobster ravioli to the skillet with the lemon butter sauce. Carefully toss to coat the ravioli evenly without breaking them.
- Serve and Garnish: Plate the ravioli, spooning extra sauce over the top. Garnish generously with chopped fresh parsley and an optional pinch of red pepper flakes for added color and flavor.
Notes
- For a vegetarian option, substitute lobster ravioli with mushroom or cheese ravioli.
- Use vegetable broth instead of chicken broth for a lighter, vegetarian-friendly sauce.
- If fresh lemon is unavailable, use high-quality bottled lemon juice and zest sparingly for best flavor.
- Do not overcook ravioli as they can become mushy; always follow package instructions closely.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated before serving.
