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Lobster Ravioli with Lemon Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 159 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Lobster Ravioli with Lemon Cream Sauce is a luxurious and easy-to-make dish featuring delicate lobster-filled ravioli tossed in a rich, creamy sauce infused with fresh lemon zest and juice. Ready in just 15 minutes, it’s perfect for satisfying your seafood cravings with an elegant touch.

Ingredients

Scale

Lobster Ravioli

  • 1 ½ lbs fresh lobster ravioli

Lobster Ravioli Sauce

  • 6 tbsp butter
  • 1 shallot, minced
  • 1 cup heavy cream (35% milk fat)
  • 1 medium lemon, zested and juiced
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ¾ cup finely grated parmesan cheese
  • Minced chives or parsley, to serve

Instructions

  1. Prepare Lobster Ravioli: Bring a large pot of salted water to a boil. Add the fresh lobster ravioli and cook for 4 minutes or according to package instructions until tender. Drain the ravioli carefully using a colander to avoid breaking them.
  2. Make Lobster Ravioli Sauce: While the ravioli cooks, melt the butter in a large saucepan over medium heat. Add the minced shallot and sauté until soft and translucent, about 5 minutes. Stir in the heavy cream, lemon zest, kosher salt, and black pepper, then bring the mixture to a gentle simmer.
  3. Finish the Sauce: Remove the saucepan from heat and whisk in the finely grated parmesan cheese until the sauce is smooth. Then whisk in 1 tablespoon of the lemon juice. Cover the sauce and keep it warm on an unlit burner.
  4. Combine and Serve: Add the cooked lobster ravioli to the saucepan with the lemon cream sauce and gently toss to coat evenly. Garnish with minced chives or parsley and serve immediately for the best flavor and texture.

Notes

  • Fresh lobster ravioli can often be found vacuum-sealed in the refrigerated section near deli or meat counters at grocery stores. Alternatively, spinach ravioli or other fresh pasta types work well with this sauce.
  • If shallots are unavailable, substitute with ½ cup finely chopped onion.
  • Use heavy cream (at least 35% milk fat) to prevent the sauce from curdling when lemon juice is added; avoid using milk or light cream.
  • Start by adding 1 tablespoon of lemon juice to the sauce, taste, and add up to an additional tablespoon if more lemon flavor is desired.
  • To thin the sauce, reserve ½ cup of pasta cooking water before draining and add a small amount at a time to reach preferred consistency.
  • Zest the lemon before juicing it, as it’s more difficult to zest after juicing.
  • The sauce can be made up to 2 days in advance and refrigerated in an airtight container. Reheat gently over low heat before serving.

Find it online: https://recipes.mbeams.com/lobster-ravioli-with-lemon-cream-sauce-recipe/