Lobster Ravioli With Lemon Butter Sauce

This lobster ravioli with lemon butter sauce is rich, elegant, and surprisingly simple to prepare. I love how the tender lobster filling pairs perfectly with the creamy, citrusy sauce. It’s a dish that feels indulgent enough for special occasions yet easy enough to enjoy at home any time.

Why You’ll Love This Recipe

I like this recipe because it balances the sweetness of lobster with the brightness of lemon. The filling is creamy and flavorful, and I find that using won ton wrappers makes the process much quicker than rolling fresh pasta dough. The lemon butter sauce ties everything together with its silky, tangy finish. Whether I make it for guests or just for myself, this dish always feels like a restaurant-quality meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ravioli
1 tablespoon olive oil
1 large shallot finely diced
2 teaspoons chopped parsley
2 cups lobster tail meat 4 small 5.5 ounce tails
1 teaspoon limoncello or lemon juice
¼ cup ricotta
2 tablespoons Asiago cheese or Parmesan/Pecorino Romano
1 tablespoon mascarpone cheese or cream cheese
1 package won ton wrappers or sub ravioli pasta dough and boil
½ cup melted butter

Lemon Butter Sauce
4 tablespoons limoncello or use lemon juice in place of limoncello
2 tablespoons lemon juice
½ cup salted butter cut into ½” cubes
¼ cup heavy cream
garnish: finely chopped parsley

Directions

1. I start by heating olive oil in a pan and sautéing the finely diced shallot until soft and fragrant.
2. I add the lobster tail meat, parsley, and limoncello (or lemon juice), cooking just until the lobster is opaque.
3. I chop the lobster into small pieces, then mix it with ricotta, Asiago, and mascarpone to make a creamy filling.
4. I place a spoonful of filling in the center of each won ton wrapper, brush the edges with water, and seal tightly to form ravioli.
5. I bring a large pot of salted water to a gentle boil and cook the ravioli in batches for 3–4 minutes, or until they float to the top.
6. For the sauce, I melt butter cubes gently in a pan, then stir in limoncello, lemon juice, and cream until smooth and velvety.
7. I toss the ravioli with the sauce and garnish with fresh parsley before serving.

Servings and Timing

This recipe makes about 4 servings. The preparation takes around 25 minutes, and the cooking time is another 20 minutes, making the total time about 45 minutes.

Variations

I sometimes swap mascarpone with cream cheese if that’s what I have on hand. For extra flavor, I like to add a pinch of red pepper flakes to the filling. If I want to make it even more indulgent, I drizzle a little truffle oil into the sauce. Shrimp or crab can also replace lobster if I want a more budget-friendly version.

Storage/Reheating

I store leftover cooked ravioli in an airtight container in the fridge for up to 2 days. When reheating, I gently warm them in a skillet with a splash of cream or butter to keep them moist. I don’t recommend freezing cooked ravioli, but uncooked filled ravioli can be frozen on a baking sheet, then transferred to a bag and boiled straight from frozen.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, I can use frozen lobster tails as long as I thaw them completely before cooking.

What can I use instead of won ton wrappers?

I like using fresh pasta dough sheets if I have the time to make or buy them.

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and keep it refrigerated until I’m ready to assemble.

How do I prevent the ravioli from bursting while boiling?

I make sure to press the edges firmly to seal and avoid overstuffing each wrapper.

Can I use another type of cheese in the filling?

Yes, I sometimes replace Asiago with Parmesan or Pecorino Romano for a slightly different flavor.

Is limoncello necessary for the sauce?

No, I can use lemon juice if I don’t have limoncello, but it adds a lovely subtle sweetness.

Can I bake the ravioli instead of boiling?

I prefer boiling them, but I can also bake them in a buttered dish with sauce at 375°F for 15–20 minutes.

Can I double this recipe?

Yes, I can easily double the ingredients and freeze extra uncooked ravioli for later.

How do I know when the ravioli are done cooking?

They float to the top of the water, which usually takes about 3–4 minutes.

Can I make this dish without cream?

Yes, I can leave out the cream in the sauce and use just butter and lemon for a lighter version.

Conclusion

I love making lobster ravioli with lemon butter sauce because it feels both comforting and luxurious. The rich lobster filling, tender pasta, and silky sauce come together beautifully in every bite. This dish is one I reach for when I want to impress without spending hours in the kitchen.

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