Lobster Ravioli Lemon Butter: A Delicious & Easy Recipe

Lobster ravioli lemon butter: just the name alone conjures up images of a decadent, restaurant-worthy meal, doesn’t it? But what if I told you that you could create this culinary masterpiece in your own kitchen, impressing your family and friends with minimal effort? This isn’t just another pasta dish; it’s an experience, a symphony of flavors that dance on your palate.

Ravioli, with its rich history rooted in Italian culinary tradition, has evolved from a simple peasant food to a sophisticated delicacy. The addition of succulent lobster elevates it to a truly special occasion meal. While the exact origins of combining lobster with ravioli are somewhat hazy, it’s clear that the pairing represents a celebration of indulgence and fine dining. The bright, zesty lemon butter sauce, a classic accompaniment to seafood, cuts through the richness of the lobster and pasta, creating a perfectly balanced dish.

People adore lobster ravioli lemon butter for its luxurious taste and surprisingly simple preparation. The combination of sweet lobster, creamy ricotta (often used in the ravioli filling), and the tangy lemon butter sauce is simply irresistible. The tender pasta pillows provide a delightful textural contrast to the delicate lobster. Plus, using store-bought ravioli (shhh, I won’t tell!) makes this dish weeknight-friendly, allowing you to enjoy a gourmet experience without spending hours in the kitchen. So, are you ready to learn how to make the most amazing lobster ravioli lemon butter? Let’s get started!

this Recipe

Ingredients:

• For the Lobster Ravioli Filling:
• 1 pound cooked lobster meat, roughly chopped
• 1/2 cup ricotta cheese, whole milk
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest, finely grated
• 1 tablespoon fresh chives, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 egg yolk
• For the Pasta Dough:
• 3 cups all-purpose flour, plus more for dusting
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons water (if needed)
• For the Lemon Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest, finely grated
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)
• Garnish (Optional):
• Fresh parsley sprigs
• Grated Parmesan cheese
• Lemon wedges

Preparing the Lobster Ravioli Filling:

1. In a medium bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, chives, minced garlic, and red pepper flakes (if using).
2. Season generously with salt and freshly ground black pepper. Remember that the lobster itself might already be a little salty, so taste as you go.
3. Add the egg yolk to the mixture. The egg yolk will act as a binder, helping the filling hold its shape during cooking.
4. Gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the lobster filling tough. You want a nice, cohesive mixture.
5. Cover the bowl with plastic wrap and refrigerate the lobster filling for at least 30 minutes. This will allow the flavors to meld together and make the filling easier to work with. Chilling it also helps prevent the filling from becoming too soft and oozing out of the ravioli during cooking.

Making the Pasta Dough:

1. On a clean work surface, mound the flour into a hill. Make a well in the center of the flour. This well will hold the wet ingredients.
2. Crack the eggs into the well. Add the olive oil and salt to the eggs.
3. Using a fork, gently whisk the eggs, olive oil, and salt together in the well.
4. Slowly begin to incorporate the flour into the egg mixture, starting from the inner edges of the well. Gradually work your way outwards, incorporating more and more flour until a shaggy dough begins to form.
5. Once the dough becomes too thick to mix with a fork, use your hands to bring the dough together. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too dry, add water, one tablespoon at a time, until it reaches the desired consistency. If the dough is too sticky, add a little more flour.
6. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten in the flour to relax, making the dough easier to roll out.

Assembling the Lobster Ravioli:

1. Lightly flour your work surface. Divide the pasta dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out while you work with the other half.
2. Using a pasta machine, roll out the dough to your desired thickness. Start with the widest setting and gradually decrease the setting until you reach the desired thickness. I usually go down to setting 6 or 7 on my machine. You want the pasta to be thin enough to see your hand through it slightly, but not so thin that it tears easily.
3. Lay the sheet of pasta dough on a lightly floured surface.
4. Place small mounds of the lobster filling (about 1 teaspoon each) onto the pasta sheet, spacing them about 1-2 inches apart. Make sure the mounds are evenly spaced to ensure consistent ravioli size.
5. Lightly brush the pasta around the filling with water. This will help the top sheet of pasta adhere to the bottom sheet and seal the ravioli.
6. Carefully lay the second sheet of pasta dough over the top of the filling.
7. Gently press down around each mound of filling to seal the ravioli. Be sure to press out any air pockets, as these can cause the ravioli to burst during cooking.
8. Using a ravioli cutter or a sharp knife, cut out the individual ravioli. You can make them square, round, or any shape you like.
9. Place the finished ravioli on a lightly floured baking sheet to prevent them from sticking.
10. Repeat the process with the remaining pasta dough and filling.
11. If you’re not cooking the ravioli immediately, you can freeze them. Place the ravioli in a single layer on a baking sheet lined with parchment paper and freeze for about 1-2 hours, or until solid. Once frozen, transfer the ravioli to a freezer bag or airtight container. They can be stored in the freezer for up to 2-3 months.

Making the Lemon Butter Sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Once the butter is melted, add the white wine and lemon juice.
3. Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has slightly reduced and thickened.
4. Remove the saucepan from the heat and stir in the fresh parsley, lemon zest, and red pepper flakes (if using).
5. Season the sauce with salt and freshly ground black pepper to taste.
6. Keep the sauce warm until ready to serve.

Cooking the Lobster Ravioli:

1. Bring a large pot of salted water to a rolling boil. The water should be generously salted, as this will help season the ravioli as they cook.
2. Gently add the ravioli to the boiling water. Do not overcrowd the pot, as this can lower the water temperature and cause the ravioli to stick together. Cook the ravioli in batches if necessary.
3. Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender. Fresh pasta cooks very quickly, so keep a close eye on them. If you’re using frozen ravioli, they may take a minute or two longer to cook.
4. Using a slotted spoon, carefully remove the ravioli from the boiling water and drain them well.

Serving the Lobster Ravioli:

1. Divide the cooked ravioli among serving plates.
2. Spoon the lemon butter sauce over the ravioli.
3. Garnish with fresh parsley sprigs, grated Parmesan cheese, and lemon wedges, if desired.
4. Serve immediately and enjoy! The bright lemon flavor pairs perfectly with the rich lobster filling.

Conclusion:

And there you have it! This Lobster Ravioli with Lemon Butter Sauce is more than just a meal; it’s an experience. From the delicate sweetness of the lobster filling to the bright, tangy kiss of the lemon butter, every bite is a celebration of flavor. I truly believe this recipe is a must-try for anyone looking to elevate their weeknight dinner or impress guests at a special occasion. It’s surprisingly simple to make, yet delivers a restaurant-quality dish that will have everyone asking for seconds.

Why is this recipe a must-try? Because it’s the perfect balance of indulgence and ease. You get the luxurious taste of lobster without spending hours in the kitchen. The lemon butter sauce is incredibly versatile and complements the ravioli beautifully, creating a symphony of flavors that dance on your palate. Plus, it’s a dish that’s sure to impress, whether you’re hosting a romantic dinner for two or a larger gathering.

Looking for serving suggestions? I love to serve this Lobster Ravioli with Lemon Butter alongside a simple green salad dressed with a light vinaigrette. The crispness of the salad provides a refreshing contrast to the richness of the ravioli. A crusty baguette is also a must for soaking up every last drop of that delicious lemon butter sauce. For a truly special occasion, pair it with a chilled glass of Sauvignon Blanc or Pinot Grigio – the crisp acidity of the wine will cut through the richness of the dish and enhance the flavors.

But the fun doesn’t stop there! Feel free to get creative with variations. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the lemon butter sauce for a touch of heat. Or, incorporate some fresh herbs like parsley, chives, or basil for an extra layer of flavor. You could even add some sautéed shrimp or scallops to the sauce for an even more decadent seafood experience. If you don’t have fresh lobster on hand, you can substitute with high-quality frozen lobster meat. Just be sure to thaw it completely and pat it dry before using it in the ravioli filling. Another great addition is a sprinkle of toasted pine nuts or Parmesan cheese on top of the finished dish for added texture and flavor.

I’m so excited for you to try this recipe and experience the magic of Lobster Ravioli with Lemon Butter for yourself. It’s a dish that’s close to my heart, and I know it will become a favorite in your household too. Don’t be intimidated by the fancy name – it’s truly a simple recipe that anyone can master.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! And most importantly, don’t forget to share your experience with me! I’d love to hear how your Lobster Ravioli with Lemon Butter turned out, what variations you tried, and what your family and friends thought. Share your photos and stories on social media using [Your Hashtag Here] – I can’t wait to see your creations! Happy cooking!