Lobster Ravioli with Lemon Butter Sauce
Bright, silky lobster ravioli meets a fresh lemon butter sauce, offering an elegant and comforting dish perfect for special occasions or weeknight dinners.
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.
Notes
For a creamier sauce, you can add a light swirl of cream. Pair with a crisp salad and crusty bread for a complete meal.