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Lobster Ravioli in Zesty Lemon Butter Sauce Recipe
Ash Tyrrell

Lobster Ravioli in Zesty Lemon Butter Sauce Recipe

I still remember the first time I served this dish to guests the table went quiet for a second, and then someone asked for the recipe before dessert even hit the table. Lobster ravioli in a zesty lemon butter sauce is one of those meals that feels fancy but doesn't actually demand a fancy skill set from you
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Prep Time 45 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked lobster tail meat diced — the star of the dish, so use fresh or high-quality thawed lobster
  • 1 tablespoon olive oil — helps soften the shallot without browning it too fast
  • 1 large shallot finely diced — adds a mellow sweetness that balances the rich lobster
  • 2 teaspoons fresh parsley chopped — brightens the filling and adds a pop of color
  • 1 teaspoon lemon juice or limoncello — cuts through the richness of the cheese and lobster
  • ¼ cup ricotta cheese — gives the filling a creamy light texture
  • 2 tablespoons Asiago cheese grated — grate it fresh for the best melt and flavor
  • 1 tablespoon mascarpone or cream cheese — adds silkiness to the filling
  • 1 package wonton wrappers — a genius shortcut that skips homemade pasta dough entirely
  • ½ cup butter melted — brushed on top for that golden, crispy edge
  • 2 tablespoons lemon juice freshly squeezed — bottled juice just doesn't give the same zing
  • 2 tablespoons limoncello optional — adds a subtle sweet-tart depth, but you can skip it
  • ½ cup salted butter cubed — cold cubes whisked in slowly give the sauce its silky finish
  • ¼ cup heavy cream — rounds out the acidity and makes the sauce velvety
  • Fresh parsley chopped, for garnish — adds color and a fresh herbal note
  • Grated Parmesan for garnish — a salty finishing touch that ties the dish together

Method
 

  1. Bring a pot of salted water to a rolling boil, then add the lobster tails. Let them simmer uncovered for about 8 to 10 minutes, until the shells turn bright red and the meat is opaque. Once cooled slightly, use kitchen scissors to cut down the shell and pull the meat out gently, discarding any shell fragments.
  2. Dice the cooked lobster meat into small pieces. In a saute pan, warm the olive oil and cook the diced shallot for about two minutes until soft. Stir in the lobster and parsley, cooking for another two minutes, then let the mixture cool before combining with the ricotta, Asiago, mascarpone, and lemon juice in a bowl.
  3. Lay a wonton wrapper on a clean surface and spoon about a teaspoon of filling into the center. Top with a second wrapper, press out any air pockets, and use a cutter to seal and shape each ravioli. If you don't have a cutter, simply fold the wrapper into a triangle and press the edges closed with your fingers.
  4. Arrange the assembled ravioli on a parchment-lined sheet pan and brush each one lightly with melted butter. Bake at 400°F for about 10 minutes, until the edges turn golden and slightly crisp. This baking step is what gives the ravioli their signature toasty flavor.
  5. While the ravioli bake, add the lemon juice and limoncello to a small saucepan and bring to a gentle simmer. Whisk in the cold butter cubes a few at a time until fully melted and glossy, then stir in the heavy cream and remove from heat immediately so the sauce doesn't separate

Notes

  • I always pat my lobster meat dry before mixing it into the filling extra moisture makes the ravioli soggy.
  • I whisk the butter into the sauce off direct high heat, which keeps it from breaking or turning greasy.
  • I double the batch and freeze half the assembled (unbaked) ravioli for a quick future dinner.
  • I brush the butter generously on top before baking, since that's what gives me those gorgeous golden edges.
  • I taste my filling before sealing the ravioli, since it's much easier to adjust the seasoning at this stage.