Hey y’all! If you’re looking to impress at your next dinner party or treat yourself to a restaurant-quality meal at home, this Lobster Ravioli with Lemon Cream Sauce is calling your name. Luxurious lobster meat tucked inside tender pasta, all blanketed in a silky, zesty lemon cream sauce—this dish delivers big flavor and loads of charm for everything from date nights to celebratory dinners. Let’s get cooking!
Why You’ll Love This Lobster Ravioli with Lemon Cream Sauce
- Rich, creamy sauce pairs perfectly with sweet lobster for mouthwatering flavor.
- Impresses guests but is surprisingly easy and doable at home.
- Versatile for romantic dinners, holidays, or any time you crave something special.
- Fresh, zesty lemon brightens and balances the decadent cream sauce.
- Make-ahead options are available for less stress at serving time!
Ingredients for Lobster Ravioli with Lemon Cream Sauce
For the Ravioli:
- 8 oz cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh lemon zest
- 1 tbsp chopped fresh chives
- Salt and black pepper, to taste
- 24 wonton wrappers (or homemade pasta sheets)
- 1 egg, beaten (for sealing)
For the Lemon Cream Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1/3 cup grated Parmesan cheese
- Salt and white pepper, to taste
- Fresh chives or parsley, for garnish
How to Make Lobster Ravioli with Lemon Cream Sauce
Step 1: Prepare the Lobster Ravioli Filling
- In a bowl, mix lobster meat, ricotta, Parmesan, lemon zest, and chopped chives. Season with salt and pepper. Stir until well combined.
Step 2: Assemble the Ravioli
- Lay out wonton wrappers (or pasta squares) on a clean surface. Place 1 rounded teaspoon of filling in the center of each.
- Brush edges with beaten egg, fold over to form a triangle or rectangle, and press to seal, squeezing out any air. Repeat for all ravioli.
Step 3: Cook the Ravioli
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes, or until they float to the top. Remove gently with a slotted spoon.
Step 4: Make the Lemon Cream Sauce
- While the ravioli cooks, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, and Parmesan cheese. Simmer for 2-3 minutes, stirring, until thickened. Season with salt and white pepper to taste.
Step 5: Combine and Serve
- Add drained ravioli to the skillet with lemon cream sauce. Toss gently to coat. Serve immediately, garnished with extra chives or parsley.
Notes for Lobster Ravioli with Lemon Cream Sauce
- Use fresh or frozen lobster meat for convenience—check your local seafood counter or order online from sources like LobsterAnywhere.
- For homemade pasta dough, check out this guide from Serious Eats.
- Don’t overfill the ravioli to prevent them from bursting during cooking.
Variations on Lobster Ravioli with Lemon Cream Sauce
- Shrimp or Crab Ravioli: Substitute half or all of the lobster with shrimp or crabmeat.
- Herb Infusion: Add fresh tarragon or dill to the filling for a unique flavor twist.
- Spicy Kick: Stir a pinch of red pepper flakes into the lemon cream sauce for gentle heat.
Required Equipment
- Mixing bowls
- Large pot for boiling ravioli
- Slotted spoon
- Large skillet
- Measuring cups and spoons
- Whisk and spatula
Storage Instructions for Lobster Ravioli with Lemon Cream Sauce
- Store leftover cooked ravioli and sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of cream or milk to loosen the sauce.
- Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month.
Serving Recommendations and Pairings
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve alongside roasted asparagus or a simple arugula salad tossed in lemon vinaigrette.
- Finish with crusty bread to soak up every bit of the luscious lemon cream sauce.
Pro Tips for Lobster Ravioli with Lemon Cream Sauce
- Don’t overcook ravioli—remove them as soon as they float for tender, not mushy, pasta.
- For extra silky sauce, strain it before tossing with ravioli (see more sauce tips at Bon Appétit).
- Use freshly grated Parmesan for the best melt and flavor; pre-grated varieties can make sauce grainy.
FAQ: Lobster Ravioli with Lemon Cream Sauce
- Can I make Lobster Ravioli with Lemon Cream Sauce ahead of time?
- Yes! Assemble the ravioli a day ahead and keep them covered in the fridge, or freeze them for later use.
- Can I use store-bought lobster ravioli?
- Absolutely—just cook as directed on the package and whip up the lemon cream sauce for a quick gourmet meal.
- What can I substitute for heavy cream in the sauce?
- You can use half-and-half for a lighter version, but the sauce may be less rich and thick.
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes
Ingredients
- 12 oz lobster ravioli (fresh or store-bought)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions, usually 3-4 minutes, until they float. Drain and set aside.
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2In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
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3Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, and lemon juice. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.
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4Season the sauce with salt and freshly ground black pepper to taste.
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5Add the cooked lobster ravioli to the skillet and gently toss to coat with the lemon cream sauce.
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6Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520cal
Protein:
20 gg
Fat:
32 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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