Description
This Lobster Ravioli with Lemon Butter Sauce is a luxurious yet easy-to-make seafood pasta dish perfect for a quick weeknight dinner or an impressive meal. Featuring delicately cooked lobster-filled ravioli tossed in a rich, tangy lemon butter sauce, this recipe balances creamy, zesty, and savory flavors to delight your palate.
Ingredients
Scale
Ravioli
- 1 (9 oz) package lobster ravioli (fresh or frozen)
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the ravioli: Prepare the lobster ravioli according to the package instructions, either boiling fresh or frozen ravioli until tender, usually around 3 to 5 minutes. Drain carefully to avoid breaking the pasta.
- Make the lemon butter sauce: While the ravioli cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Add lemon and cream: Stir in the lemon zest and lemon juice, followed by the heavy cream. Let the sauce simmer gently for 2 to 3 minutes, stirring constantly to combine and thicken slightly.
- Season the sauce: Add salt and freshly ground black pepper to taste, adjusting the seasoning according to preference.
- Toss ravioli in sauce: Drain the cooked ravioli and gently add it to the skillet with the lemon butter sauce. Toss carefully to coat the ravioli evenly without breaking them.
- Finish and serve: Sprinkle the grated Parmesan cheese and chopped fresh parsley over the top. Serve immediately for optimal taste and texture.
Notes
- You can add a pinch of red pepper flakes for a little heat and extra flavor.
- For a richer sauce, increase the heavy cream to 1/3 cup.
- Serve with crusty bread or a fresh side salad to round out the meal.
- Use fresh lemon juice for the best flavor impact.
- Be gentle when tossing the ravioli to prevent tearing.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 135 mg
