Lobster Ravioli in Zesty Lemon Butter Sauce

Why You’ll Love This Recipe

This dish features tender lobster-filled ravioli enveloped in a rich, zesty lemon butter sauce. The combination of fresh lobster meat, aromatic herbs, and a hint of citrus creates a harmonious balance of flavors. The lemon butter sauce adds a refreshing brightness that complements the lobster without overpowering it.

Ingredients

For the Ravioli:

• Fresh lobster meat (from lobster tails or whole lobsters)
• Pasta dough (homemade or store-bought)
• Ricotta cheese
• Lemon zest
• Fresh herbs (such as tarragon, chives, or parsley)
• Salt and pepper

For the Zesty Lemon Butter Sauce:

• Unsalted butter
• Garlic and shallots
• Dry white wine
• Fresh lemon juice and zest
• Heavy cream (optional)
• Fresh herbs (like chives or parsley)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ravioli Filling:

   • Cook the lobster meat until just done, then chop it into small pieces.
   • In a bowl, combine the chopped lobster with ricotta cheese, lemon zest, and finely chopped fresh herbs. Season with salt and pepper to taste.

2. Assemble the Ravioli:

   • Roll out the pasta dough into thin sheets.
   • Place small spoonfuls of the lobster mixture onto one sheet, spacing them evenly.
   • Cover with another sheet of pasta, pressing around each mound to seal and remove air pockets.
   • Cut into individual ravioli shapes and seal the edges firmly.

3. Cook the Ravioli:

   • Bring a large pot of salted water to a boil.
   • Gently add the ravioli and cook until they float to the surface, indicating they are done.

4. Prepare the Zesty Lemon Butter Sauce:

   • In a large skillet, melt the butter over medium heat.
   • Sauté minced garlic and shallots until fragrant.
   • Deglaze the pan with dry white wine, allowing it to reduce slightly.
   • Add fresh lemon juice and zest, stirring to combine.
   • For a creamier sauce, incorporate heavy cream and let it simmer until thickened.
   • Season with salt and pepper, and garnish with fresh herbs.

5. Combine and Serve:

   • Transfer the cooked ravioli to the skillet with the lemon butter sauce.
   • Toss gently to coat the ravioli in the sauce.
   • Serve immediately, garnished with additional fresh herbs and a sprinkle of Parmesan cheese if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 45 minutes

Variations

• Herb Substitutions: Experiment with different herbs like basil or dill to alter the flavor profile.
• Spice Level: Add a pinch of red pepper flakes to the sauce for a subtle heat.
• Creaminess: For a richer sauce, increase the amount of heavy cream or add a dollop of mascarpone cheese.

Storage/Reheating

• Storage: Store any leftover ravioli and sauce separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the ravioli in a pot of simmering water until heated through. Warm the sauce in a skillet over low heat, adding a splash of water or broth to adjust consistency if needed.

FAQs

How do I make homemade pasta dough for ravioli?

Combine 2 cups of all-purpose flour with 3 large eggs and a pinch of salt. Mix until a dough forms, knead for about 10 minutes, then let it rest covered for 30 minutes before rolling out.

Can I use frozen lobster meat for the filling?

Yes, ensure the lobster meat is thoroughly thawed and drained before using it in the filling.

Is it necessary to use heavy cream in the sauce?

No, the sauce can be made without heavy cream for a lighter version.

Can I prepare the ravioli in advance?

Yes, assemble the ravioli and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag and store for up to 2 months. Cook from frozen when ready to serve.

What type of white wine is best for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors well.

Can I substitute the lobster with another seafood?

Yes, crab or shrimp can be used as alternatives to lobster in the filling.

How do I prevent the ravioli from sticking together?

Ensure the pasta sheets are thin and well-floured. After sealing, place the ravioli on a floured surface and dust the tops with more flour before cooking.

Can I make the sauce without wine?

Yes, substitute the wine with an equal amount of low-sodium chicken broth for a non-alcoholic version.

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