Creamy Lobster Ravioli with Lemon Butter: A Luxurious Homemade Delight

Nothing says indulgence quite like lobster ravioli, and when paired with a silky lemon butter sauce, it elevates your dinner to a restaurant-quality experience. Perfect for a special occasion, date night, or just treating yourself, this recipe is surprisingly approachable at home. In this article, we’ll walk you through every step—from choosing fresh lobster to finishing your pasta with the perfect sauce.

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Why Lobster Ravioli?

Lobster ravioli combines the tender texture of handmade pasta with the sweet, delicate flavor of lobster. Unlike heavier seafood dishes, the subtle richness of the lobster filling pairs perfectly with a light, citrusy lemon butter sauce, creating a balance of flavors that’s both decadent and refreshing.

Homemade ravioli may seem intimidating, but with simple tools like a rolling pin or pasta machine and a little patience, you can create elegant, impressive pasta that rivals any Italian restaurant.

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Ingredients

• Ravioli Dough
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tsp olive oil
  • Pinch of salt
• Lobster Filling
  • 1 lb cooked lobster meat, chopped
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tsp fresh parsley, finely chopped
  • Salt and pepper, to taste
• Lemon Butter Sauce
  • ½ cup unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

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Instructions

Step 1: Make the Pasta Dough

1. On a clean countertop, mound the flour and create a well in the center.
2. Crack the eggs into the well, add olive oil and a pinch of salt.
3. Gradually mix the flour into the eggs with a fork until dough begins to form.
4. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: Prepare the Lobster Filling
5. Chop the cooked lobster meat into small pieces.
6. In a bowl, combine lobster, ricotta, Parmesan, lemon zest, parsley, and seasoning. Mix gently until well combined.

Step 3: Roll and Shape the Ravioli
7. Divide rested dough into four pieces. Roll out each piece into thin sheets (about 1/16 inch thick).
8. Place teaspoon-sized dollops of lobster filling evenly spaced on one sheet.
9. Brush water around the filling edges, lay a second sheet on top, and press gently to seal.
10. Cut ravioli into squares or circles with a pastry cutter. Ensure edges are tightly sealed to prevent filling from leaking during cooking.

Step 4: Cook the Ravioli
11. Bring a large pot of salted water to a boil.
12. Add ravioli in batches and cook for 3–4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 5: Make the Lemon Butter Sauce
13. In a skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
14. Stir in lemon juice, lemon zest, and parsley. Season with salt and pepper.
15. Add cooked ravioli to the skillet, gently tossing to coat in sauce.

Step 6: Serve
16. Plate ravioli and drizzle extra sauce on top. Garnish with additional parsley or a sprinkle of Parmesan. Serve immediately.

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Tips for Perfect Lobster Ravioli

• Fresh Lobster Matters: Use fresh or high-quality frozen lobster for best flavor. Avoid pre-packaged seafood mixtures with fillers.
• Don’t Overfill: Too much filling can cause ravioli to burst during cooking. A teaspoon per pocket is perfect.
• Seal the Edges Well: Lightly brushing edges with water or egg wash ensures a tight seal.
• Make Ahead: Ravioli can be frozen before cooking. Lay on a tray, freeze until firm, then transfer to a freezer bag. Cook straight from frozen, adding 1–2 minutes to boiling time.

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Variations

• Creamy Tomato Sauce: Swap lemon butter with a light tomato cream sauce for a tangy twist.
• Herb Infusion: Add basil, chives, or tarragon to your lobster filling for added depth.
• Cheese Upgrade: Mix mascarpone with ricotta for an even silkier filling.

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Serving Suggestions

Pair your Creamy Lobster Ravioli with:

• A crisp glass of Chardonnay or Pinot Grigio
• Steamed asparagus or roasted cherry tomatoes
• A simple green salad with lemon vinaigrette

For dessert, consider a light sorbet to cleanse the palate, making the meal perfectly balanced.

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Fun Facts & Cultural Context

Ravioli is one of Italy’s most beloved pasta dishes, dating back to the 14th century. Traditionally, fillings included spinach, cheese, and meat, but seafood variations like lobster are a modern luxury adaptation, often served in coastal regions. Lemon butter sauce is a classic French influence, marrying creamy richness with citrus brightness.

Making lobster ravioli at home not only allows you to control ingredients but also gives a sense of culinary achievement—crafting delicate pasta, folding each pocket, and creating a sauce from scratch.

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Why This Recipe Works

This dish balances indulgence and freshness:

• Sweet lobster meat contrasts with tangy lemon.
• Creamy ricotta filling provides a luscious mouthfeel.
• Homemade pasta absorbs sauce better than store-bought, delivering authentic texture.

The result is an elegant dish that impresses guests but remains approachable for home cooks.

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Nutrition Overview (per serving)

• Calories: 450
• Carbohydrates: 40g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 120mg
• Sodium: 320mg
• Fiber: 2g
• Sugar: 3g