Name: Lobster Ravioli Lemon Butter Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 lb Lobster meat; 14 oz Ravioli pasta sheets; 4 tbsp Butter; 2 cloves Garlic, minced; 0.5 cup Lemon juice; 0.25 cup Dry white wine; 0.25 cup Parmesan cheese, grated; 1 tsp Fresh parsley, chopped

Okay, picture this: I’m When you order takeout on a Friday night, you’re exhausted, and ordering takesout sounds way too predictable. You are craving something…special. What’s the secret to a good steak with lemon butter sauce? Is it really decadent? Think of it as the sophisticated older cousin of mac and cheese – just as comforting, but with a different flavor. Touch more elegance and, let’s be honest, a whole lot more flavor. What are some of the best dishes you can cook in your own kitchen without breaking a sweat?

What is lobster ravioli lemon butter sauce?

What is pasta like? It starts with tender lobster ravioli, plump pockets filled with sweet, briny lobster meat. What happens when magic happens? a luscious lemon butter sauce that’s rich, bright, and just a little bit tangy. Think of it as sunshine in a bowl! What’s a classic butter sauce? If you’re feeling adventurous, add a little red pepper flakes and garlic to the mix. What a perfect combination of savory and citrusy lobsters. What are some of the best sauces to try? Is it surprisingly easy to make, and always feels like a real treat?

Why you’ll love this recipe?

There are so many reasons why this **Lobster Ravioli Lemon Butter Sauce** has become a staple in my kitchen. First and foremost, the flavor is simply incredible. The sweetness of the lobster, the richness of the butter, and the brightness of the lemon all come together in perfect harmony. It’s the kind of dish that makes you close your eyes and savor every single mouthful.
But beyond the flavor, this recipe is also surprisingly simple. Seriously, don’t let the fancy name fool you! It comes together in under 30 minutes, which is a lifesaver on busy weeknights. And, while lobster ravioli might sound expensive, you can actually find decent quality frozen ravioli that won’t break the bank.
What I love most about this is how versatile it is. You can easily customize the sauce to your liking – add a splash of white wine for extra depth, throw in some fresh herbs for a pop of color, or even add a sprinkle of Parmesan cheese for a salty kick. It’s a dish that’s easy to adapt and make your own. It’s far easier than trying to make a full seafood pasta dish from scratch, believe me, I’ve tried!

How do you make lobster ravioli with lemon butter sauce?

Quick Overview

How do I make a Lemon & Lime ravioli sauce? First, you’ll cook your lobster ravioli according to package directions. While that’s happening, you’ll whip up the lemon butter sauce in a skillet. Once the ravioli is cooked, you’ll toss it with the sauce and serve immediately. The best part? It takes less than 30 minutes from start to finish!

Ingredients

For the Lobster Ravioli:
* 1 (9-12 ounce) package lobster ravioli (fresh or frozen, but I prefer fresh if you can find it! ). ) *Water for boiling, plus a generous pinch of salt.

For the Lemon Butter Sauce:
* 1/2 cup (1 stick) unsalted butter * 2 cloves garlic, minced (I’m a garlic lover, so I sometimes use it). What are some ways to add a little extra? ) * 1/4 cup dry white wine (optional, but it adds a lovely depth of flavor)* 1/2 cup heavy cream 1/4 cup freshly squeezed lemon juice (fresh is key here! ) * 1/4 cup grated Parmesan cheese, plus more for serving (optional, but delicious! ) * 2 tablespoons chopped fresh parsley, for garnish * Red pepper flakes, to taste (optional for a grilled cheese) * Salt and black pepper, to taste.

What are the steps to

Step 1: Cook the Ravioli

Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package directions. Be careful not to overcook them, as they can become mushy. Usually, it takes about 3-5 minutes, but always check the package instructions. Reserve about 1/2 cup of the pasta water before draining the ravioli. This is liquid gold, trust me!

Step 2: Melt the Butter

While the ravioli is cooking, melt the butter in a large skillet over medium heat. Set aside. If butter is hot, make sure it is not too hot or the butter will burn. I always use unsalted butter so I can control the salt level in the sauce.

Step 3: Sauté the Garlic

Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. How do you burn garlic? Why does the smell make your mouth water?

Step 4: Deglaze with Wine (Optional)

If using, pour in the white wine and let it simmer for about 1-2 minutes, allowing the alcohol to evaporate. This step adds a wonderful depth of flavor to the sauce, but it’s totally optional if you don’t have any wine on hand.

Step 5: Add Cream and Lemon Juice

Pour in the heavy cream and lemon juice and bring to a simmer. Let it simmer for about 2-3 minutes, or until the sauce has thickened slightly. Lemon juice will brighten up the cream and create a beautiful, luscious sauce.

Step 6: Add Parmesan Cheese (Optional)

If using, stir in Parmesan cheese until it’s melted and the sauce is smooth. What is the best way to add salt to a sauce?

Step 7: Toss with Ravioli

Add the drained lobster ravioli to the skillet and toss gently to coat with the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. I always do this – the starchy water helps the sauce cling to the ravioli perfectly!

Step 8: Season and Serve

Season with salt, black pepper, and red pepper flakes (if using) to taste. Garnish with fresh parsley and serve immediately. I like to sprinkle a little extra Parmesan cheese on top for good measure!

What should I serve it with?

This **Lobster Ravioli Lemon Butter Sauce** is delicious on its own, but it’s even better when paired with the right accompaniments.
For a light lunch:What is the best way to balance out the richness of green salad with a light vinaigrette?For a Romantic Dinner:Start with a crisp Caesar salad and glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc).For a Cozy Night In:Serve with crusty bread for soaking up all that delicious sauce. My family tradition is to always have this with garlic bread. Is it a match made in heaven?

How do you make lobster ravioli with lemon butter sauce?

I’ve made this **Lobster Ravioli Lemon Butter Sauce** more times than I can count, so I haven’t made it twice. I learned a few tricks along the way.Don’t overcook the raviol This is crucial! Overcooked ravioli will be mushy and unpleasant. Follow the package directions carefully and check for doneness a minute or two before the recommended cooking time.
How do I use fresh lemon juice?What is the flavor of fresh lemon juice? What is the difference between sauce and sauce?Don’t burn the garlic! Burnt garlic is bitter and will ruin the flavor of the sauce. Keep the heat on medium and watch the garlic carefully.
Adjust the Sauce to Your Liking:What is a good recipe to start with? If you like, add more lemon juice, Parmesan cheese, or red pepper flakes. I sometimes add a pinch of sugar to balance out the acidity of lemon juice.Reserve Pasta Water:Don’t skip this step! The starchy pasta water is essential for creating a smooth and creamy sauce.Add Veggies: Add some If you want to add some vegetables to this dish, consider sautéing some spinach, asparagus, or mushrooms and adding them to the sauce along with the ravioli.
Make it a Meal: Adding grilled shrimp or scallops to the ravioli takes it to the next level! I sometimes make a big batch of grilled shrimp to add to the top!

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 2 days.
Room Temperature: I really wouldn’t advise keeping this at room temp for long due to the dairy content.
Refrigerator Storage: Make sure the container is well sealed.
Freezer Instructions: I wouldn’t freeze this dish as the ravioli can get a bit soggy when defrosted.
Reheating: To reheat, gently warm the ravioli in a skillet over low heat, adding a splash of milk or cream to keep the sauce from drying out. You can also reheat it in the microwave, but be careful not to overheat it, as the ravioli can become tough.

Frequently Asked Questions

Can I use dried herbs instead of fresh parsley?

While fresh parsley is ideal for its vibrant flavor and color, you can substitute it with 1 teaspoon of dried parsley if needed. Just remember that dried herbs have a more concentrated flavor, so use less.

Can I make this recipe without white wine?

Absolutely! The white wine adds a layer of depth to the sauce, but it’s not essential. Simply skip that step and continue with the recipe. You might want to add a splash of chicken broth for a little extra flavor.

Can I use a different type of ravioli?

Of course! While lobster ravioli is the star of this dish, you can easily substitute it with other types of ravioli, such as cheese ravioli, mushroom ravioli, or even spinach and ricotta ravioli. Just adjust the cooking time accordingly.

Is there a substitute for heavy cream?

For a lighter sauce, you can use half-and-half or even milk instead of heavy cream. However, keep in mind that the sauce will be less rich and creamy. You might need to thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Can I add vegetables to this dish?

Definitely! Sautéed spinach, asparagus, or mushrooms would be delicious additions to this dish. Simply sauté them in the skillet before adding the garlic and continue with the recipe.

Final Thoughts

This **Lobster Ravioli Lemon Butter Sauce** is more than just a recipe; it’s an experience. It’s the perfect balance of elegance and simplicity, making it ideal for both special occasions and weeknight dinners. The flavor combination is simply divine, and it’s a dish that’s sure to impress your family and friends. I truly hope you give this recipe a try! I know you’ll love it as much as I do. If you like the sounds of this one you should also check out my Shrimp Scampi recipe, I think you’ll also enjoy it!.
Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations with me. I love seeing what you come up with!