Bright, silky lobster ravioli meets a bright lemon butter that feels both fresh and comforting. The pasta pockets are tender with a sweet, briny lobster bite, while the butter and lemon make a smooth, glossy sauce that clings to every ravioli. Garlic adds a warm, savory note and parsley brings a clean finish. This dish cooks in about the time it takes to boil water, so it works for a special weeknight dinner or an easy weekend treat. For a quick side, serve with a crisp green salad and crusty bread. If you enjoy lemon-butter flavors, try a slow-cooker lemon garlic butter chicken recipe for a different weeknight option.
Why You’ll Love This Lobster Ravioli with Lemon Butter Sauce
- Hands-off main: cook ravioli per package, then make a quick skillet sauce in minutes.
- Bright, balanced flavor: lemon cuts the butter for a fresh finish without being heavy.
- Elegant enough for guests, simple enough for a calm weeknight.
- Minimal ingredients and kitchen tools required.
- Fast to plate: ready while pasta is hot so every bite is warm and glossy.
- Easy to tweak: shift lemon, butter, or herbs to match your taste.
- Low-stress seafood: no shelling or special prep — the ravioli brings the lobster.
What Is Lobster Ravioli with Lemon Butter Sauce?
Lobster ravioli with lemon butter sauce is a simple pasta dish where filled ravioli carry the rich sweet flavor of lobster. The sauce is a classic butter-and-citrus mix: melted butter warmed with garlic, brightened with lemon juice and lemon zest, and finished with salt and pepper. The result is a silky, slightly tangy coating that highlights the lobster filling without hiding it. You cook the ravioli in boiling water, make the sauce in a skillet, then toss the cooked pasta gently to keep the pockets whole. The vibe is refined comfort food — great for date night, a celebratory dinner, or a quick elegant meal when you want something special without fuss.
Ingredients for Lobster Ravioli with Lemon Butter Sauce
For the Base
- Lobster ravioli (use your preferred brand, follow package amount)
For the Sauce
- 2 tablespoons butter
- 1 lemon (zested and juiced)
- 1 clove garlic (minced)
- Salt and pepper to taste
To Serve
- Fresh parsley (for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Lobster ravioli: If you can’t find lobster, use shrimp or crab ravioli as a close substitute. Frozen ravioli work fine — follow package times.
- Butter: Swap to a mix of olive oil and butter for a lighter taste, or use all olive oil if you prefer dairy-free, but the flavor will shift. (Optional)
- Lemon: Fresh lemon juice and zest are key. Bottled lemon juice will work in a pinch, but the bright zest is important.
- Garlic: Garlic powder can replace fresh minced garlic, but use a smaller amount (about 1/4 teaspoon) and add it with the butter.
- Salt and pepper: Taste before adding a lot of salt since packaged ravioli can be salty already. Use freshly ground black pepper for better flavor.
- Parsley: Swap with chives or basil for a different fresh herb note (optional).
Step-by-Step Instructions
Step 1 – Cook the ravioli
- Bring a large pot of salted water to a boil.
- Cook the lobster ravioli according to the package instructions until just tender. Drain and set aside in a warm bowl.
Visual cue: The ravioli should float and be tender but still hold shape. Do not let them fall apart.
Step 2 – Melt the butter
- Heat a skillet over medium heat. Add 2 tablespoons butter and let it melt until it starts to foam.
Pro cue: Use medium heat so the butter warms and foams without browning.
Step 3 – Sauté the garlic
- Add the minced garlic to the melted butter. Sauté for 1–2 minutes until fragrant. Stir constantly to avoid burning.
Visual cue: The garlic should turn a light gold and smell aromatic.
Step 4 – Add lemon
- Add the lemon juice and lemon zest to the skillet, stirring to combine. Let the sauce heat for 20–30 seconds so the flavors blend.
Pro cue: If the butter starts to brown, lower the heat. You want a glossy sauce, not browned butter.
Step 5 – Season
- Season the sauce with salt and pepper to taste. Keep the seasoning light at first; you can always add more after tossing with the ravioli.
Step 6 – Toss ravioli in sauce
- Add the cooked ravioli to the skillet. Gently toss or fold the ravioli in the sauce so each piece gets coated. Heat for 30–60 seconds to warm through.
Visual cue: The sauce should cling to the pasta and look glossy, not watery.
Pro cue: Use a wide spatula or tongs to lift and turn ravioli carefully to avoid tearing.
Step 7 – Serve
- Plate the ravioli and spoon any remaining sauce over the top. Garnish with fresh parsley. Serve immediately.
Visual cue: Bright lemon flecks and chopped parsley add color and freshness.
Pro Tips for Success
- Use a wide skillet so ravioli can lie flat and get evenly coated.
- Salt the pasta water well — it’s the first chance to season the ravioli.
- Keep heat moderate to prevent garlic from burning and the butter from browning.
- Add lemon juice off the heat if your pan is too hot to avoid splitting the butter.
- Taste before salting: some ravioli fillings are already salty.
- Do not overcook ravioli — they cook fast and can become mushy.
- Serve immediately after tossing; the sauce clings best while hot.
Flavor Variations
- OPTIONAL: Add a light cream swirl. Stir in 2 tablespoons of cream after the lemon to make a slightly richer sauce.
- OPTIONAL: Finish with 1 tablespoon grated Parmesan for a salty, umami lift. Add just before serving.
- OPTIONAL: Add a pinch of red pepper flakes when sautéing garlic for a mild heat.
- OPTIONAL: Stir in a tablespoon of chopped fresh dill with the parsley for a herbal twist that pairs well with seafood.
- OPTIONAL: Use browned butter for a nutty depth — brown the butter briefly, then add garlic and lemon. Watch carefully to prevent burning.
Serving Suggestions
- Pair with a crisp green salad dressed with lemon vinaigrette to echo the sauce notes.
- Offer crusty bread or garlic bread to sop up any extra butter.
- Serve alongside roasted asparagus or sautéed spinach for a light vegetable side.
- For a fuller meal, add a simple risotto or lemony orzo (but keep portions smaller to balance richness).
- Plate on warm dishes to keep ravioli from cooling too fast.
- Serve with a light white wine or non-alcoholic sparkling water with lemon for a refreshing match.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the ravioli and keep them separate from the sauce. Store pasta and sauce in separate airtight containers in the fridge for up to 2 days. Reheat gently and combine just before serving.
- Storage duration: Cooked ravioli in sauce will keep in the fridge for 2–3 days. The texture softens with time.
- Reheating: Reheat gently in a skillet over low heat. Add a splash of water or a small pat of butter to loosen the sauce so it coats the ravioli again. Heat just until warmed through to avoid overcooking.
- Note on texture: Refrigerated ravioli absorb sauce and become softer; reheat briefly to keep them intact.
Storage and Freezing Instructions
- Freezing prepared ravioli in sauce is not recommended because the sauce can separate and the pasta texture may become gummy.
- Freezing raw or uncooked packaged lobster ravioli (if allowed by the brand) is fine — keep in original packaging or freeze in an airtight container for up to 2 months. Cook directly from frozen, adding a minute or two to the cooking time.
- If you must freeze cooked ravioli, place them in a single layer on a tray, freeze until firm, then transfer to a freezer bag. Use within 1 month. Thaw in the fridge and reheat gently, though texture will change.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
420 | 18 g | 42 g | 18 g | 2 g | 620 mg
Estimates vary by brands and portions.
FAQ About Lobster Ravioli with Lemon Butter Sauce
Q: My sauce looks watery. How can I fix it?
A: Cook it a little longer over low heat to reduce, or add a small knob of butter to emulsify and thicken the sauce.
Q: How do I keep ravioli from sticking after draining?
A: Gently toss with a teaspoon of olive oil or a small pat of butter if you won’t saucing right away. Avoid overcrowding.
Q: Can I use frozen ravioli straight from the freezer?
A: Yes. Add a minute or two to the package cooking time and watch for doneness. Do not thaw first unless package says to.
Q: My garlic browned too fast. What now?
A: Remove the garlic and start a fresh batch if it smells burnt — browned garlic tastes bitter. Use lower heat next time.
Q: How do I know when ravioli are done?
A: They usually float when cooked and should feel tender but still slightly firm. Follow package times and test one.
Q: Can I use bottled lemon juice?
A: In a pinch, yes, but fresh lemon juice + zest gives the best bright flavor.
Notes
- Warm the plates briefly for a better eating experience; cold plates cool the ravioli fast.
- Reserve a little pasta water when draining; a tablespoon can help the sauce cling if it seems dry.
- Finely grate lemon zest right before using to preserve the citrus oils.
- Chop parsley just before garnish to keep it bright and green.
- If serving guests, toss ravioli in the sauce in the skillet and finish on the stove to keep heat even.
Troubleshooting
- Bland sauce: Add a touch more lemon zest and a pinch of salt, then taste. Salt brightens flavors.
- Overcooked ravioli: Next time reduce cooking time by 30 seconds and check for a tender bite. Serve immediately to keep texture.
- Saucy pool in pan (too watery): Cook a bit longer to reduce or add a small knob of cold butter off heat and whisk to thicken.
- Burnt garlic: Discard and start the garlic step again on lower heat. Burnt garlic ruins the sauce taste.
- Butter splitting: If the sauce separates, remove from heat and whisk in a teaspoon of cold water or a small cold pat of butter to bring it back together.
Final Thoughts
This lobster ravioli with lemon butter sauce is a quick, elegant meal that highlights seafood with bright citrus and a silky finish. It works for a relaxed dinner or a special occasion without long prep. Simple steps and a few quality ingredients deliver a dish that looks and tastes like you spent more time on it than you did.
Conclusion
For an alternate creamy lemon take on lobster ravioli, see this helpful recipe for inspiration: Lobster Ravioli with Lemon Cream Sauce – Modern Farmhouse Eats
Lobster Ravioli with Lemon Butter Sauce
Ingredients
For the Base
- 1 package Lobster ravioli (use your preferred brand, follow package amount) Frozen ravioli work fine — follow package times.
For the Sauce
- 2 tablespoons butter Swap to a mix of olive oil and butter for a lighter taste.
- 1 whole lemon (zested and juiced) Fresh lemon juice and zest are key.
- 1 clove garlic (minced) Garlic powder can be used as a substitute.
- to taste Salt and pepper Taste before adding a lot of salt since packaged ravioli can be salty.
To Serve
- 1 tablespoon Fresh parsley (for garnish) Can substitute with chives or basil.
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a boil.
- Cook the lobster ravioli according to the package instructions until just tender. Drain and set aside in a warm bowl.
Making the Sauce
- Heat a skillet over medium heat. Add 2 tablespoons butter and let it melt until it starts to foam.
- Add the minced garlic to the melted butter. Sauté for 1-2 minutes until fragrant.
- Add the lemon juice and lemon zest to the skillet, stirring to combine and heat for 20-30 seconds.
- Season the sauce with salt and pepper to taste.
Combining
- Add the cooked ravioli to the skillet and gently toss in the sauce to coat.
- Heat for 30-60 seconds to warm through.
Serving
- Plate the ravioli and spoon any remaining sauce over the top. Garnish with fresh parsley.
- Serve immediately.