Lobster Ravioli in Lemon Butter Sauce: A Decadent Homemade

Introduction – Lobster Ravioli in Lemon Butter sauce

If you’re looking to impress your family and friends with a gourmet dish, homemade lobster ravioli in lemon butter sauce is an excellent choice. This dish combines delicate pasta pillows filled with rich, buttery lobster meat and is complemented by a vibrant lemon butter sauce. Whether you’re preparing this for a romantic dinner or a special gathering, this recipe will elevate your culinary skills and tantalize your taste buds.

Ingredients

  • For the Lobster Ravioli:
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon water (as needed)
  • For the Lobster Filling:
  • 1 cup cooked lobster meat, chopped finely
  • 1/2 cup ricotta cheese
  • 1/4 cup mascarpone cheese
  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives, chopped
  • For the Lemon Butter Sauce:
  • 1/2 cup unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Step-by-Step Instructions

1. Make the Pasta Dough

Begin by placing the flour in a mound on a clean surface. Create a well in the center and crack in the eggs. Add olive oil and salt. Gradually mix the ingredients with a fork, then knead for 8–10 minutes until a smooth dough forms. Wrap it in plastic and let it rest for 30 minutes.

2. Prepare the Lobster Filling

In a mixing bowl, combine the chopped lobster, ricotta, mascarpone, Parmesan, lemon zest, garlic powder, salt, black pepper, and chives. Stir well until the mixture is smooth and well incorporated. Set aside.

3. Roll Out the Pasta Dough

Divide the dough into two equal portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets. Make sure the dough is thin enough to create a delicate ravioli texture.

4. Assemble the Ravioli

Place teaspoon-sized portions of lobster filling onto one sheet of pasta, leaving about an inch of space between each. Brush water around each mound of filling. Place the second sheet of pasta over the first, pressing down gently to seal. Use a ravioli cutter or sharp knife to cut out individual ravioli pieces. Ensure the edges are well sealed to prevent leakage.

5. Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 3–4 minutes or until they float to the top. Remove them using a slotted spoon and set aside.

6. Prepare the Lemon Butter Sauce

In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 30 seconds. Stir in the heavy cream, salt, and black pepper. Reduce the heat and add the lemon juice, zest, and Parmesan cheese. Whisk until the sauce thickens slightly. Remove from heat and stir in the fresh parsley.

7. Combine and Serve

Toss the cooked ravioli in the lemon butter sauce, ensuring each piece is well coated. Plate and garnish with additional Parmesan and parsley.

Helpful Tips for the Best Lobster Ravioli

Use Fresh Ingredients

For the best flavor, always use fresh lobster meat. If fresh lobster is unavailable, thaw frozen lobster thoroughly and drain excess moisture before incorporating it into the filling.

Keep the Dough Thin but Sturdy

Ravioli dough should be thin enough to allow the delicate lobster filling to shine but sturdy enough to hold together while cooking. If using a pasta machine, roll it to the second-thinnest setting.

Seal the Ravioli Properly

Press around each ravioli firmly to remove any air pockets. Air trapped inside can cause them to burst during cooking. If needed, use a fork to crimp the edges securely.

Don’t Overfill the Ravioli

Adding too much filling can make it difficult to seal the ravioli properly. Stick to about a teaspoon of filling per ravioli to ensure even cooking and a perfect bite.

Cook in Gently Boiling Water

A rolling boil can cause ravioli to break apart. Instead, simmer the ravioli gently in salted water until they float to the surface. This ensures even cooking and prevents tearing.

Adjust the Lemon Butter Sauce to Taste

If you prefer a more pronounced citrus flavor, add extra lemon zest or a splash more juice. For a richer sauce, increase the amount of heavy cream slightly. Adjust the seasoning as needed to balance flavors.

Serving Suggestions

Complementary Side Dishes

Pair this exquisite dish with a side of garlic bread, steamed asparagus, or a light arugula salad with balsamic vinaigrette. These fresh and simple sides enhance the richness of the ravioli without overpowering it.

Beverage Pairings

A crisp white wine like Sauvignon Blanc or Chardonnay complements the citrusy and buttery notes of the sauce. For a non-alcoholic option, serve with sparkling water infused with lemon for a refreshing balance.

Frequently Asked Questions of Lobster Ravioli in Lemon Butter

Can I make the ravioli dough in advance?

Yes! You can prepare the dough a day in advance and store it wrapped in plastic in the refrigerator.

Can I use store-bought pasta sheets?

Absolutely! If you’re short on time, pre-made pasta sheets work well for assembling ravioli.

What type of lobster is best for this recipe?

Fresh Maine lobster is ideal for its sweet, tender meat. However, spiny lobster or lobster tails are also great alternatives.

How do I prevent the ravioli from sticking together?

Dust them lightly with flour before cooking, and avoid overcrowding the pot when boiling.

Can I make this dish dairy-free?

Yes! Substitute dairy-free butter, ricotta alternatives, and coconut cream for a delicious non-dairy version.

Conclusion

Homemade lobster ravioli in lemon butter sauce is an indulgent yet surprisingly manageable dish that brings restaurant-quality flavors to your kitchen.

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Lobster Ravioli in Lemon Butter Sauce: A Decadent Homemade


  • Author: recipestutor.com

Description

If you’re looking to impress your family and friends with a gourmet dish, homemade lobster ravioli in lemon butter sauce is an excellent choice. This dish combines delicate pasta pillows filled with rich, buttery lobster meat and is complemented by a vibrant lemon butter sauce. Whether you’re preparing this for a romantic dinner or a special gathering, this recipe will elevate your culinary skills and tantalize your taste buds


Ingredients

Scale

For the Lobster Ravioli:

  • 2 cups all-purpose flour

  • 2 large eggs

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1 tablespoon water (as needed)

For the Lobster Filling:

  • 1 cup cooked lobster meat, chopped finely

  • 1/2 cup ricotta cheese

  • 1/4 cup mascarpone cheese

  • 1 tablespoon Parmesan cheese, grated

  • 1 teaspoon lemon zest

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon fresh chives, chopped

For the Lemon Butter Sauce:

  • 1/2 cup unsalted butter

  • 1 clove garlic, minced

  • 1/4 cup heavy cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon fresh parsley, chopped


Instructions

1. Make the Pasta Dough

Begin by placing the flour in a mound on a clean surface. Create a well in the center and crack in the eggs. Add olive oil and salt. Gradually mix the ingredients with a fork, then knead for 8–10 minutes until a smooth dough forms. Wrap it in plastic and let it rest for 30 minutes.

2. Prepare the Lobster Filling

In a mixing bowl, combine the chopped lobster, ricotta, mascarpone, Parmesan, lemon zest, garlic powder, salt, black pepper, and chives. Stir well until the mixture is smooth and well incorporated. Set aside.

3. Roll Out the Pasta Dough

Divide the dough into two equal portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets. Make sure the dough is thin enough to create a delicate ravioli texture.

4. Assemble the Ravioli

Place teaspoon-sized portions of lobster filling onto one sheet of pasta, leaving about an inch of space between each. Brush water around each mound of filling. Place the second sheet of pasta over the first, pressing down gently to seal. Use a ravioli cutter or sharp knife to cut out individual ravioli pieces. Ensure the edges are well sealed to prevent leakage.

5. Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 3–4 minutes or until they float to the top. Remove them using a slotted spoon and set aside.

6. Prepare the Lemon Butter Sauce

In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 30 seconds. Stir in the heavy cream, salt, and black pepper. Reduce the heat and add the lemon juice, zest, and Parmesan cheese. Whisk until the sauce thickens slightly. Remove from heat and stir in the fresh parsley.

7. Combine and Serve

Toss the cooked ravioli in the lemon butter sauce, ensuring each piece is well coated. Plate and garnish with additional Parmesan and parsley.

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