Lobster Lemon Butter Ravioli (Printable Format)

Pasta envelopes succulent lobster and creamy cheeses, complemented by a tangy lemon butter sauce.

# Needed Ingredients:

→ Lobster Ravioli

01 - 450 g fresh lobster meat, cooked and chopped
02 - 120 ml ricotta cheese
03 - 30 g grated Parmesan cheese
04 - 15 ml fresh lemon juice
05 - 1 tablespoon fresh chives, finely chopped
06 - Salt and freshly ground black pepper, to taste
07 - 1 package fresh pasta sheets or wonton wrappers

→ Zesty Lemon Butter Sauce

08 - 115 g unsalted butter
09 - 60 ml fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon
11 - 2 cloves garlic, minced
12 - 60 ml dry white wine (optional)
13 - 60 ml heavy cream (optional, for a creamier sauce)
14 - Salt and freshly ground black pepper, to taste
15 - Fresh parsley, chopped, for garnish
16 - Grated Parmesan cheese, for garnish

# Preparation Steps:

01 - In a medium bowl, combine chopped lobster meat, ricotta, Parmesan, lemon juice, and chives. Season with salt and pepper, then mix thoroughly until the filling is cohesive.
02 - Cut pasta sheets into squares, or use wonton wrappers. Place a teaspoon of filling in the centre of each piece. Brush edges with water, top with another piece, and seal the edges firmly, ensuring no air remains inside.
03 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3–4 minutes, or until they float. Remove carefully with a slotted spoon and set aside.
04 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until fragrant. Stir in lemon juice, zest, and white wine if using, allowing the sauce to simmer for 2–3 minutes to reduce. For a creamier finish, add heavy cream and simmer an additional 2 minutes. Season with salt and pepper.
05 - Gently transfer cooked ravioli into the skillet with the lemon butter sauce, tossing carefully to coat without breaking the pasta.
06 - Arrange ravioli on plates, spoon over remaining sauce, and garnish with chopped parsley and a sprinkle of grated Parmesan. Serve immediately.

# Supplementary Details:

01 - Ensure ravioli are well-sealed to prevent filling from escaping during cooking.
02 - If preparing ahead, prepared ravioli can be covered and refrigerated for up to 4 hours before cooking.

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