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Luxury Lobster Ravioli with Lemon Butter

Elegant homemade ravioli filled with sweet lobster and ricotta, tossed in a glossy garlic lemon butter sauce.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ravioli Filling
  • 1 lb cooked lobster meat chopped small
  • 1 cup ricotta cheese drained
  • 0.25 cup mascarpone cheese
  • 1 tbsp fresh chives minced
  • 1 tsp lemon zest
  • 1 pkg wonton wrappers or fresh pasta sheets
Lemon Butter Sauce
  • 0.5 cup unsalted butter cold and cubed
  • 2 cloves garlic minced
  • 0.25 cup white wine dry
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp parsley chopped for garnish

Equipment

  • Large pot
  • Skillet
  • Mixing Bowl
  • Slotted spoon

Method
 

  1. In a bowl, mix chopped lobster, ricotta, mascarpone, chives, lemon zest, salt, and pepper.
  2. Place tablespoons of filling onto pasta sheets/wrappers. Brush edges with egg wash and seal with a top sheet, pressing out air.
  3. Bring a large pot of salted water to a boil.
  4. In a skillet, sauté garlic in a dab of butter. Add wine and lemon juice, reducing by half.
  5. Reduce heat to low and whisk in cold butter cubes one by one until sauce is emulsified.
  6. Boil ravioli for 3-4 minutes until floating. Transfer to skillet with sauce.
  7. Toss gently to coat, garnish with parsley and serve immediately.

Notes

Ensure all air is pressed out of the ravioli before sealing to prevent them from bursting in the water. Use cold butter for the sauce to ensure a creamy emulsion.