Lobster Ravioli with Creamy Lemon Butter Sauce
A luxurious dish featuring tender lobster ravioli in a rich and zesty creamy lemon butter sauce.
Equipment
- large pot
- skillet
- Pasta machine or rolling pin
- Slotted spoon
- mixing bowl
- Plastic wrap
Ingredients
Lobster Filling
- 12 pieces Lobster ravioli Store-bought or homemade.
- 1 cup Fresh lobster meat Chopped into small pieces.
- 2 pinches Salt For seasoning the filling.
- 2 pinches Pepper For seasoning the filling.
- 1 teaspoon Lemon zest For added flavor in the filling.
Creamy Lemon Butter Sauce
- 1/2 cup Unsalted butter Forms the base of the sauce.
- 1 whole Lemon Juice and zest needed for the sauce.
- 1/4 cup Heavy cream Adds creaminess to the sauce.
- 2 pinches Salt To taste for the sauce.
- 2 pinches Pepper To taste for the sauce.
- 2 tablespoons Fresh parsley Chopped, for garnish.
Instructions
- Prepare the lobster filling by chopping fresh lobster meat and mixing it with salt, pepper, and lemon zest.
- Make the ravioli dough by combining 2 cups of all-purpose flour with 3 large eggs in a mixing bowl. Knead until smooth and elastic, then wrap in plastic wrap and let rest for 30 minutes.
- Roll out the dough into thin sheets and cut into squares or circles. Place a small spoonful of lobster filling in the center of each piece, moisten edges with water, fold, and seal.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli for 3-5 minutes until they float, then remove with a slotted spoon and drain.
- In a skillet, melt the butter over medium heat. Add lemon juice and zest, then stir in heavy cream until smooth and slightly thickened. Season with salt and pepper.
- Gently add the cooked ravioli to the skillet and toss to coat in the sauce. Serve immediately, garnished with fresh parsley.
Notes
This dish is perfect for special occasions or a cozy dinner at home. Fresh ingredients are key to achieving the best flavor.