Lobster Lemon Butter Ravioli

Lobster ravioli in a zesty lemon butter sauce is my go to impressive dinner for special occasions and celebrations. This dish captures the sweet luxury of lobster with the bright wake up call of citrus, all tucked inside delicate pillows of homemade ravioli. The sauce coats each bite in silky richness without overwhelming the fresh seafood flavor, making each plate feel like a restaurant treat made right at home.

I remember the first time I made this for my parents anniversary and watched their faces light up at each bite. Now it is a family tradition anytime someone wants to feel extra special.

Ingredients

• Fresh lobster meat: this is the star pick bright red cooked lobster and make sure it smells clean use tails or claw meat
• Ricotta cheese: lends creaminess choose whole milk ricotta for richness
• Parmesan cheese: adds nutty depth always grate it fresh for full flavor
• Fresh lemon juice: gives pop and brightness select firm lemons heavy for their size
• Fresh chives: bring freshness to balance the richness slice finely for best texture
• Fresh pasta sheets or wonton wrappers: these make the ravioli pockets use pasta sheets for an authentic touch and wonton wrappers for a shortcut
• Unsalted butter: forms the base of the sauce use good quality for a sweet finish
• Lemon zest: infuses extra aroma grate only the yellow part to avoid bitterness
• Garlic: flavors the sauce with warmth use fresh for sharpness
• White wine: adds depth but you can skip it if preferred
• Heavy cream (optional): for a velvety sauce use high fat cream for best texture
• Fresh parsley: finishes the dish with freshness chop just before sprinkling over the top
• Salt and pepper: balance and heighten each flavor use flaky sea salt if you have it
• Grated Parmesan cheese for garnish: gives the final savory bite

Step-by-Step Instructions

Prepare the Lobster Filling:

Combine chopped lobster meat with ricotta and Parmesan cheese. Add fresh lemon juice and chopped chives. Sprinkle with salt and pepper and gently stir everything until mixed well. The filling should be moist but hold together without excess liquid.

Assemble the Ravioli:

Cut pasta sheets into equal squares or use round cutters for circles. Place a small spoonful of filling in the center of each piece. Wet the edges lightly with water to help seal. Top with another piece of pasta and press all around the filling to close, making sure no air is trapped inside. If using wonton wrappers fold into triangles and seal tightly.

Cook the Ravioli:

Boil a large pot of well salted water over medium heat. Add ravioli in batches without crowding. Gently stir and cook for about three to four minutes until they float and appear plump. Scoop out with a slotted spoon and keep warm on a plate.

Make the Zesty Lemon Butter Sauce:

Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant but not browned. Pour in lemon juice, lemon zest and optional white wine. Allow to simmer for two to three minutes to reduce slightly. For a creamier texture stir in heavy cream and let it bubble another minute or two. Taste and season with salt and pepper.

Toss the Ravioli in the Sauce:

Add the cooked ravioli gently to the pan with sauce. With a large spoon or spatula turn each piece in the sauce so it is evenly coated. Take care not to break them as they are delicate.

Serve and Garnish:

Lift the sauced ravioli onto warm plates. Spoon leftover sauce all over the top. Sprinkle with fresh chopped parsley and a generous pinch of grated Parmesan cheese. Serve hot for best flavor and texture.

Every time I zest the lemons for this recipe the whole kitchen fills with citrus aroma it always brings me back to late summer dinners by the sea with my cousins digging into ravioli together.

Storage Tips

Keep leftover ravioli separated on a tray and refrigerate as soon as possible. For best quality, reheat the ravioli by dipping briefly in simmering water. The sauce can be storied in an airtight container for up to three days and warmed gently on the stove. Store fresh garnishes like parsley and lemon zest separately to add brightness just before serving.

Ingredient Substitutions

If you cannot find fresh lobster, good quality lobster tails from the seafood counter work great. Crab or shrimp can also stand in with delicious results though the flavor will be different. For the sauce, skip the wine if needed and just use a splash of seafood stock for a boost of flavor. Use mascarpone or goat cheese in the filling for a twist if you like a tangier taste.

Serving Suggestions

Pair this ravioli with a crisp green salad tossed in light vinaigrette to balance the richness. Toasted baguette makes a great companion to soak up any leftover sauce. For wine, a chilled glass of Sauvignon Blanc or un oaked Chardonnay complements the lemon and lobster beautifully. Do not forget to top with extra grated Parmesan and another squeeze of fresh lemon at the table.

Cultural and Historical Context

Lobster ravioli finds its roots in Italian coastal kitchens where local seafood becomes the centerpiece of homemade pasta dishes. Lemon and butter have long been classic companions to shellfish from Liguria and beyond. Bringing these elements together at home lets you enjoy a nod to both tradition and celebration with every bite.

Every time I serve this dish at home it sparks new traditions and memories. The act of filling and sealing ravioli together is a wonderful way to bring friends or family into the kitchen for a night of laughter and hands on fun. Whether you are a first timer or a pasta lover this recipe will become one you return to whenever you want a taste of something truly special.

Recipe Q&A

→ How can I make the ravioli if I don’t have pasta sheets?

Wonton wrappers work as an excellent substitute. Simply fill, fold, and seal as you would with pasta sheets.

→ What’s the best way to cook lobster meat for this dish?

Steaming or boiling lobster tails until just cooked keeps the meat tender. Cool and chop before mixing with cheese.

→ Can I make the ravioli ahead of time?

Yes, assemble and refrigerate uncooked ravioli on a floured tray, covered, for up to a day before boiling.

→ Is cream necessary in the sauce?

Cream adds richness, but the sauce is delicious with just butter, lemon juice, garlic, and wine if you prefer it lighter.

→ What garnish pairs well with this ravioli?

Fresh parsley and a sprinkle of grated Parmesan add color and flavor, complementing the citrus and seafood notes.