Lobster Ravioli with Lemon Butter Sauce Recipe
Lobster Ravioli with a Lemon Butter Sauce features tender lobster-filled ravioli baked to perfection, offering a delightful alternative to traditional boiled ravioli. This recipe uses wonton wrappers for easy assembly and a crispy finish, complemented by a luscious lemon butter sauce enriched with cream. Perfect for holidays, dinner parties, or romantic evenings, these baked ravioli can be prepared ahead and baked just before serving.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 large ravioli
- Category: Dinner & Main Dishes
- Method: Baking
- Cuisine: American
Ingredients
Ravioli Filling
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 2 teaspoons chopped parsley
- 2 cups lobster tail meat (from 4 small 5.5-ounce tails)
- 1 teaspoon limoncello or lemon juice
- ¼ cup ricotta cheese
- 2 tablespoons Asiago cheese or Parmesan/Pecorino Romano
- 1 tablespoon mascarpone cheese or cream cheese
- 1 package wonton wrappers (or ravioli pasta dough if preferred)
- ½ cup melted butter
Lemon Butter Sauce
- 4 tablespoons limoncello (or lemon juice as substitute)
- 2 tablespoons lemon juice
- ½ cup salted butter, cut into ½-inch cubes
- ¼ cup heavy cream
- Garnish: finely chopped parsley
Instructions
- Cook Lobster Meat: Thaw lobster tails overnight if frozen. Bring 6 cups of salted water to a boil in a 3-quart saucepan. Add lobster tails and simmer uncovered for 8-10 minutes until shells are bright red and meat is opaque. Adjust time for different tail sizes.
- Remove and Dice Lobster Meat: Using seafood scissors, cut down the middle of the lobster shell carefully, then crack it open. Gently push the lobster meat out from the shell with your thumb, avoiding sharp shell points. Discard shells and dice meat into ½-inch pieces, discarding any shell fragments.
- Prepare Filling: Heat olive oil in a medium sauté pan. Add diced shallot and cook for 2 minutes. Stir in diced lobster meat and parsley; cook an additional 2 minutes. Remove from heat and allow to cool.
- Combine Filling Ingredients: In a bowl, mix the cooled lobster mixture with limoncello or lemon juice, ricotta, Asiago cheese, and mascarpone until well combined.
- Assemble Ravioli: Place one wonton wrapper on a clean surface and add 1 teaspoon of lobster filling in the center. Avoid overfilling. Place a second wrapper on top, press down to remove air, and seal edges with a ravioli cutter (heart-shaped or preferred shape). Alternatively, fold wrapper into a triangle over the filling and press edges together firmly.
- Prepare for Baking: Place assembled ravioli on a parchment-lined sheet pan. Brush each with melted butter evenly.
- Bake Ravioli: Preheat oven to 400°F (204°C). Bake ravioli for 10 minutes until edges are slightly brown and crispy, enhancing flavor and texture.
- Make Lemon Butter Sauce: In a small pan, gently simmer limoncello and lemon juice. Whisk in cubed butter gradually until fully melted and combined. Stir in heavy cream, mix thoroughly, and remove from heat.
- Serve: Drizzle lemon butter sauce over the baked ravioli. Garnish with finely chopped parsley and additional grated Asiago or Parmesan cheese if desired.
Notes
- Baking wonton ravioli rather than boiling enhances flavor, gives a crispy texture, and prevents filling from leaking.
- You can use traditional ravioli pasta and boil if preferred, but baking allows easy make-ahead prep for entertaining.
- Adjust cooking times for lobster tails based on size to ensure they are perfectly cooked and not overdone.
- Use limoncello for authentic flavor, but lemon juice is a good substitute if unavailable.
