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Zesty Lobster Ravioli in Lemon Butter Sauce is the perfect way to bring a taste of luxury into your kitchen without fuss. The combination of sweet lobster and tangy lemon creates a comforting yet sophisticated dish that always wows guests and family alike. Every time I make this, I am transported to special occasions around our family table, where someone inevitably sneaks the last ravioli.
Ingredients
- Cooked lobster meat: Choose freshly cooked lobster for the best sweetness and tenderness
- Egg yolk: Helps bind the filling and creates a silky texture
- Mascarpone or cream cheese: Adds creamy richness and balance to the filling
- Fresh chives: Brings freshness and subtle onion notes
- Lemon zest: Delivers an irresistible citrus aroma and extra zing
- Salt and pepper: Season to taste and highlight the lobster
- Fresh pasta sheets or ravioli wrappers: Opt for high quality or homemade pasta for the most delicate texture
- Unsalted butter: The base of the sauce pulls all the rich flavors together
- Garlic: Use fresh cloves for maximum fragrance
- Lemon zest and juice: Fresh lemons bring the sauce to life
- White wine: Adds a gentle acidity that lifts the sauce choose dry varieties
- Heavy cream: Optional for a more luxurious mouthfeel
- Fresh parsley: For a pop of color and a final fresh herbal note
Step-by-Step Instructions
- Make the Lobster Filling:
- In a mixing bowl combine the chopped lobster meat with the egg yolk mascarpone chives lemon zest salt and pepper Mix gently until everything is just combined Do not overmix as you want some pieces of lobster to remain distinct
- Assemble the Ravioli:
- Place your pasta sheets on a lightly floured surface Drop a teaspoon of filling evenly spaced over the sheets Brush the edges with a little water to help seal Lay another sheet over the top or fold the sheets carefully Press around each mound of filling to seal pressing out as much air as possible Crimp the edges with a fork for a decorative touch and dust lightly with flour to prevent sticking
- Cook the Ravioli:
- Bring a big pot of salted water to a gentle boil Lower the ravioli in batches so they are not crowded Cook for three to four minutes until they rise to the surface which means they are ready Use a slotted spoon to transfer them to a plate
- Make the Lemon Butter Sauce:
- Melt the butter in a large skillet over medium heat Add the minced garlic and let it cook for about one to two minutes until fragrant but not browned If using pour in the white wine and let it bubble for a minute letting the alcohol cook off Stir in the lemon juice and zest For an extra rich sauce gently stir in the cream and let it simmer until it slightly thickens Season with salt and pepper to your liking
- Combine and Serve:
- Carefully add the cooked ravioli to your skillet and toss gently in the sauce to evenly coat Take care not to break the delicate pasta Plate the ravioli with plenty of sauce and sprinkle with chopped parsley and extra lemon zest Enjoy while still warm
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Every time I use mascarpone the filling becomes silky and luscious It reminds me of my grandmother’s simple yet elegant holiday feasts and how even the littlest ingredient can make something shine
Storage Tips
Store leftover ravioli in an airtight container in the fridge for up to two days The lemon butter sauce can be kept separately in a sealed jar Refrigerate and reheat both gently to avoid the pasta breaking apart For longer storage freeze uncooked ravioli on a tray then transfer to a sealed bag
Ingredient Substitutions
If lobster is out of reach try using cooked crab or shrimp for a similar sweet seafood flavor Ricotta can replace mascarpone for a lighter filling and dried chives can stand in if fresh are unavailable For a nonalcoholic version swap in a little extra lemon juice or clam broth instead of white wine
Serving Suggestions
Serve these ravioli as a show stopping main course with a crisp salad I love pairing them with arugula tossed with lemon and olive oil plus a side of garlic bread For a festive touch add a glass of good sparkling water with lemon slices
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A Bite of History
Lobster ravioli may feel modern but stuffed pastas have long roots in Italian cuisine Pairing seafood with handmade dough has always been a nod to celebratory meals along the Italian coast and the fresh citrus sauce is a favorite in Southern Italian kitchens
Common Recipe Questions
- → Can I use frozen lobster meat?
Yes, thaw frozen lobster completely, pat dry to remove excess moisture, then mix gently with the filling ingredients for best results.
- → What kind of pasta works best?
Fresh pasta sheets yield the most delicate texture, but high-quality store-bought ravioli wrappers or even wonton wrappers also work well.
- → Is there a substitute for mascarpone?
Ricotta or cream cheese can replace mascarpone to create a lighter or tangier filling, depending on your taste and availability.
- → How do I keep the ravioli from sticking?
Dust ravioli generously with flour and cook in small batches in plenty of boiling water, avoiding overcrowding the pot.
- → What wine should I pair with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the citrus and buttery notes of the sauce.
- → Can I make this ahead of time?
Yes, assembled ravioli can be refrigerated for a few hours or frozen before cooking for convenient future meals.