Description
This elegant Lobster Ravioli in a Zesty Lemon Butter Sauce combines delicate lobster-filled ravioli with a rich, tangy sauce made from butter, fresh lemon, garlic, and a touch of cream. Perfect for a quick yet impressive Italian-American seafood dinner, this recipe is both flavorful and comforting.
Ingredients
Scale
Lobster Ravioli
- 1 (9-ounce) package lobster ravioli
Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup dry white wine or chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions until tender, usually about 4-5 minutes. Drain carefully.
- Prepare Sauce: While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and the white wine or chicken broth. Allow this mixture to simmer gently for 2 to 3 minutes to blend the flavors and reduce slightly.
- Add Cream and Season: Pour in the heavy cream, then season with salt and pepper to taste. Let the sauce simmer gently for another 2 to 3 minutes, stirring occasionally to thicken slightly.
- Toss Ravioli in Sauce: Add the drained ravioli to the skillet and gently toss to coat each piece evenly with the lemon butter sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top and serve immediately, with grated Parmesan cheese on the side if desired.
Notes
- For a richer flavor, substitute half the butter with olive oil.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Garnish with lemon slices for an attractive presentation.
- Use dry white wine for authentic flavor or chicken broth as a non-alcoholic alternative.
