Lobster Ravioli with Lemon Butter Sauce

There's something truly special about homemade pasta dishes, especially when they're as luxurious as this Lobster Ravioli in a Zesty Lemon Butter Sauce. This dish combines the delicate flavors of lobster with the fresh, vibrant notes of lemon, all brought together in a creamy, buttery sauce. Perfect for a special dinner or whenever you want to treat yourself to something extraordinary, this recipe is both elegant and surprisingly easy to make.

Ingredients

• Lobster Ravioli: 1 package (about 9 ounces) of store-bought lobster ravioli. Look for fresh or frozen ravioli for the best flavor. If you prefer, you can also make homemade lobster ravioli.
• Unsalted Butter: 2 tablespoons. Unsalted butter allows you to control the salt content in the dish.
• Olive Oil: 2 tablespoons. Extra virgin olive oil adds a rich flavor to the sauce.
• Garlic: 2 cloves, minced. Fresh garlic is best for a strong, aromatic flavor.
• Heavy Cream: 1/2 cup. This adds creaminess to the sauce.
• Chicken or Vegetable Broth: 1/2 cup. Choose low-sodium broth to better control the seasoning.
• Lemon Juice: Juice of 1 lemon. Freshly squeezed lemon juice adds a bright, tangy flavor to the sauce.
• Lemon Zest: Zest of 1 lemon. Adds a concentrated lemon flavor without the acidity.
• Parmesan Cheese: 1/2 cup, freshly grated. Freshly grated Parmesan melts better and adds a rich, nutty flavor to the sauce.
• Salt and Pepper: To taste. Use freshly ground black pepper for the best flavor.
• Fresh Parsley: Chopped, for garnish. Adds a pop of color and a fresh, herby flavor.
• Red Pepper Flakes (Optional): For a bit of heat. Add according to your taste preference.

Instructions

Step 1: Cook the Ravioli

Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions, typically around 3-4 minutes, or until the ravioli float to the top. Drain the ravioli and set them aside.

Step 2: Prepare the Sauce

In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté until fragrant and slightly golden, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Create the Creamy Base

Stir in the heavy cream and chicken or vegetable broth. Increase the heat slightly to bring the mixture to a simmer, stirring occasionally. Allow the sauce to simmer for about 3-4 minutes until it starts to thicken slightly.

Step 4: Add Lemon Flavor

Add the lemon juice and lemon zest to the sauce, stirring to combine. Continue to simmer the sauce for an additional 2-3 minutes to let the flavors meld together.

Step 5: Combine Ravioli and Sauce

Gently add the cooked lobster ravioli to the skillet, carefully tossing them in the sauce to coat evenly. Allow the ravioli to heat through for about 2-3 minutes.

Step 6: Finish with Parmesan

Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes creamy and smooth. Season the sauce with salt and freshly ground black pepper to taste.

Step 7: Garnish and Serve

Transfer the ravioli to serving plates. Garnish with freshly chopped parsley and, if desired, a sprinkle of red pepper flakes for a touch of heat. Serve immediately with a side of crusty bread to soak up the delicious sauce.

Serving and Storage Tips

• Serve Immediately: This dish is best enjoyed fresh, as the creamy sauce is at its peak flavor and texture when hot.
• Garnish Generously: Add a sprinkle of freshly chopped parsley and a few red pepper flakes for a pop of color and a hint of heat.
• Accompaniments: Serve with a side of crusty bread to soak up the delicious sauce. A light green salad with a lemon vinaigrette complements the richness of the dish perfectly.

Helpful Notes

• Variation with Seafood Mix: Instead of just lobster ravioli, try using a seafood mix with shrimp or crab ravioli for an equally delightful taste.
• Additional Vegetables: Add a handful of baby spinach or peas to the sauce for added nutrition and color.
• Cheese Options: If Parmesan isn't your favorite, substitute with Pecorino Romano for a sharper flavor.
• Lightening Up: Use half-and-half instead of heavy cream for a lighter sauce, or a splash of white wine for added depth.

Chef's Tip

Chef Ina Garten advises, "The secret to a perfect lemon butter sauce is in the balance of creaminess and acidity. Don't be afraid to taste as you go to achieve that perfect harmony."