Chef Mitchell preparing Lobster Ravioli Lemon Sauce
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Lobster Ravioli Lemon Sauce recipe on a trip to Italy, where I was captivated by the fresh seafood flavors. After experimenting in my kitchen, I perfected it to bring an authentic Italian experience home. Now, it's a favorite in my family and a go-to for special occasions."

As a chef with over a decade of experience specializing in Italian cuisine, I've created countless dinner recipes that celebrate fresh ingredients and traditional techniques. My passion lies in bringing classic dishes to life while adding a modern twist.

View All Mitchell's Recipes →
Delicious Lobster Ravioli Lemon Sauce served on a plate

Why This Lobster Ravioli Lemon Sauce Recipe Works

This recipe combines fresh, high-quality ingredients to create an unforgettable dish. The lobster filling is rich and flavorful, while the lemon sauce adds a bright acidity that perfectly balances the richness. The handmade pasta elevates the experience, making every bite special.

The technique of rolling the dough thinly ensures a delicate texture, allowing the flavors to shine through. The lemon sauce is quick to prepare, making this dish accessible for weeknight dinners without sacrificing sophistication.

💡 Professional Tip

For the best flavor, use fresh lobster meat and high-quality butter. Make sure to not overcook the ravioli; they should be tender yet firm. A splash of pasta cooking water can help adjust the sauce’s consistency if needed.

Frequently Asked Questions

Yes, you can prepare the filling and dough in advance. Store the ravioli in the refrigerator for up to 24 hours before cooking. The lemon sauce can also be made ahead and reheated just before serving. However, it's best to cook the ravioli fresh for optimal texture.

If you don’t have lobster, you can use shrimp or crab meat as a substitute. Both options will still provide a delicious seafood flavor. Just ensure that the seafood is cooked before adding to the filling.

The ravioli are done when they float to the surface of the boiling water and are tender to the bite. The sauce should be creamy and slightly thickened, coating the ravioli evenly. Taste and adjust the seasonings before serving.

Yes, you can freeze the uncooked ravioli for up to 2 months. However, the sauce is best enjoyed fresh. If you freeze the sauce, you may need to add a bit of cream when reheating to restore its consistency.

A simple arugula salad with a lemon vinaigrette pairs wonderfully with this dish. You can also serve it with a side of garlic bread or steamed vegetables for a complete meal.

The cooked Lobster Ravioli Lemon Sauce can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to preserve freshness. Reheat gently on the stove or in the microwave.

While it's best to enjoy the dish fresh, you can prepare the ravioli and sauce ahead of time. Just store them separately and combine them just before serving for the best texture and flavor.

The best way to reheat is on the stove over low heat, adding a splash of water or cream to loosen the sauce if necessary. Avoid microwaving, as it can result in uneven heating and make the ravioli tough.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If your Lobster Ravioli Lemon Sauce is too dry, it may lack enough sauce or liquid.

Solution: Add a splash of reserved pasta cooking water or extra cream to the sauce, mixing well to achieve a smoother consistency.

✅

Not Crispy Enough

Problem: If your ravioli aren't crispy enough, they may have been boiled too long or not browned in the sauce.

Solution: Sauté the ravioli in a bit of butter or olive oil after boiling to achieve a crispy exterior before adding them to the sauce.

✅

Overcooked

Problem: Overcooked ravioli can become mushy and lose their shape.

Prevention: To prevent this, keep a close eye on the cooking time; they only need to cook until they float. If you've overcooked them, serve immediately to enjoy them best.

✅

Undercooked Center

Problem: Undercooked ravioli can have a doughy center.

Recovery: If you suspect undercooked ravioli, return them to boiling water for an additional minute or two to ensure they are fully cooked inside.

✅

Burnt Exterior

Problem: If the ravioli have a burnt exterior, they may have been cooked on too high heat or for too long.

Prevention: Lower the heat and monitor closely while cooking. Sautéing should be done quickly to avoid burning.

✅

Flavor Balance

Too Sweet: If the sauce is too sweet, add a touch of lemon juice to balance the flavors.

Too Salty: If it's too salty, consider adding a bit of extra cream or a pinch of sugar to mellow the taste.

Bland: If the dish is bland, enhance the flavors with additional salt, pepper, or fresh herbs.

Fresh ingredients for Lobster Ravioli Lemon Sauce

Essential Ingredients for Lobster Ravioli Lemon Sauce

The key ingredients for this lobster ravioli include fresh lobster meat, which provides a luxurious flavor, and ricotta cheese that adds creaminess. The use of high-quality olive oil and butter is essential for creating a rich sauce that coats the ravioli perfectly.

Using fresh pasta dough made from scratch elevates this dish, ensuring that the ravioli have the right texture. Fresh herbs and spices play a crucial role in enhancing the overall flavor, making sure each bite is deliciously satisfying.

Essential Ingredient Notes

  • Lobster Meat: Always use fresh, cooked lobster meat for the best flavor. Consider purchasing lobster tails or claws, which can be cooked and shredded for filling. Look for lobster that is firm and has a sweet aroma.
  • Ricotta Cheese: Opt for whole-milk ricotta for a creamier texture. If possible, drain it for a few hours to remove excess moisture, ensuring your filling is perfect and won’t make the ravioli soggy.
  • Lemon: Use fresh lemons rather than bottled juice for the best flavor. The zest adds an aromatic quality, while the juice brightens the sauce and enhances the seafood flavor.
Cooking process for Lobster Ravioli Lemon Sauce

Step-by-Step Cooking Process

Making Lobster Ravioli Lemon Sauce requires a few essential steps that can be easily followed. Start by preparing the dough and filling, ensuring that everything is fresh and flavorful. Rolling out the dough thinly is crucial for achieving that melt-in-your-mouth texture.

Once the ravioli are formed and cooked, the process of making the lemon sauce is quick and straightforward. Combining the sauce with the ravioli just before serving ensures that the dish remains fresh and vibrant.

Key Technique for Perfect Lobster Ravioli Lemon Sauce

The most important technique is ensuring that the ravioli are sealed properly to prevent them from opening during cooking. Additionally, cooking them in salted boiling water until they float guarantees they are cooked perfectly without becoming mushy.

Lobster Ravioli Lemon Sauce

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/2 cup heavy cream
    For richness
  • 1/4 cup fresh lemon juice
    Freshly squeezed
  • 1 tablespoon fresh parsley
    Chopped for garnish
  • 1 teaspoon garlic
    Minced
  • 1/4 teaspoon red pepper flakes
    For a kick

For the Sauce

  • 1 lb lobster meat
    Cooked and chopped
  • 2 cups all-purpose flour
    For the dough
  • 3 large eggs
    For the dough
  • 1/2 cup ricotta cheese
    For the filling
  • 1/4 cup Parmesan cheese
    Grated for flavor
  • 1 teaspoon lemon zest
    For added flavor
  • Salt and pepper
    To taste
  • Freshly cracked black pepper
    For serving
  • Additional Parmesan cheese
    For serving

Instructions

  1. Prepare the Ravioli Dough

    In a large bowl, combine the flour and a pinch of salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for about 10 minutes until smooth.

  2. Make Filling

    In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, lemon zest, salt, and pepper. Mix well.

  3. Roll Out Dough

    Divide dough into four pieces. Roll out each piece thinly with a pasta machine or rolling pin.

  4. Form Ravioli

    Place small spoonfuls of the filling onto one sheet of rolled dough. Moisten edges with water, then place another sheet on top and press down to seal.

  5. Cook Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float. Remove and drain.

  6. Prepare Lemon Sauce

    In a skillet, melt the butter over medium heat. Add garlic and red pepper flakes, sauté for 1 minute, then add heavy cream and lemon juice.

  7. Combine Ravioli and Sauce

    Add the cooked ravioli to the lemon sauce, gently tossing to coat. Season with salt, pepper, and parsley.

  8. Serve

    Plate the ravioli and drizzle with extra sauce. Garnish with additional Parmesan cheese and freshly cracked black pepper.

Recipe Notes & Tips

Storage Tips

Store any leftover Lobster Ravioli Lemon Sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the ravioli and the creaminess of the sauce.

Serving Suggestions

Serve Lobster Ravioli Lemon Sauce with a light salad or garlic bread for a complete meal. A crisp white wine pairs beautifully with this dish, enhancing the seafood flavors.

Recipe Variations

Feel free to experiment with different fillings, such as shrimp or crab cakes if lobster isn’t available. You can also try adding herbs like basil or dill to the sauce for a twist on flavor.