Lobster Ravioli with Lemon Cream Sauce

Why You’ll Love This Recipe

Lobster Ravioli with Lemon Cream Sauce is a decadent and luxurious dish that combines the delicate sweetness of lobster-filled ravioli with a rich, velvety lemon cream sauce. The tangy lemon zest and juice brighten the dish, while the creamy sauce coats each ravioli perfectly. It’s an elegant yet simple meal, ideal for date night, special occasions, or when you just want to indulge in something delicious. Ready in just 15 minutes, this dish is the perfect balance of creamy, citrusy, and savory flavors!

Ingredients

For the Lobster Ravioli:

• 1 ½ lbs fresh lobster ravioli

For the Lobster Ravioli Sauce:

• 6 tablespoons butter

• 1 shallot, minced

• 1 cup heavy cream (whipping cream or 35% m.f. cream)

• 1 medium lemon, zested and juiced

• ¼ teaspoon black pepper

• ½ teaspoon kosher salt

• ¾ cup finely grated parmesan cheese

• Minced chives or parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Lobster Ravioli

1. Bring a large pot of water to a boil and salt it generously.

2. Add the lobster ravioli to the boiling water and cook for 4 minutes (or according to package instructions).

3. Drain the ravioli in a colander and set aside.

Make the Lobster Ravioli Sauce

1. While the ravioli cooks, melt butter over medium heat in a large saucepan.

2. Add the minced shallot and cook until softened, about 5 minutes.

3. Whisk in the heavy cream, lemon zest, salt, and pepper. Bring to a simmer.

Finish the Sauce

1. Remove the pan from the heat and whisk in the parmesan cheese until the sauce is smooth.

2. Stir in 1 tablespoon of lemon juice and adjust seasoning to taste.

3. Cover the pot and keep it on a warm burner to keep the sauce hot.

Assemble the Dish

1. Add the cooked ravioli to the saucepan with the sauce. Toss gently to coat the ravioli in the sauce.

Serve

1. Garnish with minced chives or parsley and serve immediately.

Servings and Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Different Pasta: If you don’t have lobster ravioli, you can substitute with other fresh pastas like spinach ravioli or ricotta-filled ravioli for a lighter twist.

• Shallot Substitute: If you prefer, you can substitute the shallot with ½ cup finely chopped onion for a different flavor profile.

• Lighter Version: For a lighter sauce, use half-and-half instead of heavy cream or substitute with a non-dairy cream.

Storage/Reheating

• Storage: Store the sauce in an airtight container in the fridge for up to 2 days. Keep the ravioli separately in the fridge.

• Reheating: Reheat the sauce gently over low heat. You can add a little pasta water if the sauce has thickened too much. Reheat the ravioli in the microwave or gently on the stovetop.

FAQs

1. Can I use frozen lobster ravioli for this recipe?

Yes, frozen lobster ravioli works well. Just cook it according to the package instructions. If using frozen ravioli, make sure to cook it long enough to ensure it’s heated through.

2. Can I substitute the heavy cream with something lighter?

Yes, you can use half-and-half, whole milk, or a non-dairy alternative (such as coconut milk) for a lighter version of the sauce. The texture may differ slightly, but it will still be delicious.

3. Can I make this recipe ahead of time?

The sauce can be made ahead of time and stored in the fridge for up to 2 days. However, it’s best to cook the ravioli fresh before serving to ensure it stays tender and not overcooked.

4. Can I use a different cheese for the sauce?

While parmesan is ideal for its salty and nutty flavor, you can use other cheeses like pecorino romano, asiago, or even a mild mozzarella if you prefer.

5. Can I add vegetables to the dish?

Yes! You can add sautéed spinach, peas, or even roasted cherry tomatoes for a burst of color and flavor.

6. How do I keep the sauce from separating when reheating?

When reheating, do so over low heat and stir occasionally. If the sauce begins to separate, add a small amount of pasta water or a bit more cream to bring it back together.

7. Can I serve this dish with something else besides ravioli?

Yes, this lemon cream sauce pairs wonderfully with other types of pasta, such as fettuccine, linguine, or even penne.

8. How do I know when the ravioli is done cooking?

Fresh ravioli generally cooks in about 4 minutes, or when it floats to the surface of the boiling water. If you’re unsure, cut one open to make sure the filling is hot.

9. Can I use a different type of cream sauce?

You can make a lighter garlic butter sauce or use a pesto sauce to coat the ravioli if you’re looking for a variation.

10. What can I serve with this dish?

A light green salad with a lemon vinaigrette or roasted vegetables like asparagus or broccoli would pair perfectly with this rich and creamy dish.

Conclusion

Lobster Ravioli with Lemon Cream Sauce is an indulgent, yet simple dish that’s sure to impress. The creamy, zesty sauce combined with tender lobster ravioli makes for a rich and flavorful meal that’s perfect for any occasion. Whether you’re making it for a weeknight dinner or a special celebration, this dish is both comforting and elegant!

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