Lobster Ravioli with Lemon Butter Sauce

A restaurant-worthy dish that’s rich, buttery, and bursting with flavor.

If there’s one dish that makes you feel like you’re dining in a fancy coastal restaurant—without the white tablecloths or hefty bill—it’s Lobster Ravioli with Lemon Butter Sauce.

This dish is pure indulgence in the best way. Plump, tender ravioli filled with sweet lobster meat and creamy ricotta, gently bathed in a velvety lemon butter sauce that’s equal parts zesty and rich. It’s light enough not to overpower the delicate lobster flavor but flavorful enough to make you want to lick the plate (no judgment here).

I first made this recipe for a small dinner party, and let’s just say, people were still talking about it weeks later. And the best part? You don’t have to spend hours making pasta from scratch (unless you want to!). Pre-made lobster ravioli from the refrigerated section of your grocery store works beautifully, making this recipe totally doable even on a weeknight.

Let’s turn your kitchen into your favorite seaside trattoria. This lobster ravioli with lemon butter sauce is easier than you think—and it’s 100% worth it.

Why You’ll Love This Recipe

Elegant but approachable.
This dish feels special and sophisticated, but it’s surprisingly easy to pull off with simple ingredients and a quick cook time.

Bright and buttery.
The lemon butter sauce is silky smooth, with a fresh citrus kick that cuts through the richness just right.

Perfect for special occasions.
Serve it for date night, anniversaries, dinner parties, or whenever you want to impress (with minimal effort).

Flexible and forgiving.
You can use store-bought or homemade ravioli, add veggies, or swap in other seafood.

Restaurant flavor at home.
This is the kind of dish that’ll have your dinner guests asking, “Wait—you made this?”

Prep Time and Servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 generous servings or 3–4 smaller plates
Calories per serving: 540
Protein: 24g | Carbs: 38g | Fat: 35g

Ingredients

For the Lobster Ravioli:

• 1 (9–12 oz) package lobster ravioli (fresh or frozen)
• Salt, for pasta water

For the Lemon Butter Sauce:

• 4 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• ½ cup heavy cream
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)
• Optional: pinch of crushed red pepper flakes

Optional Add-ins:

• ½ cup baby spinach
• ¼ cup peas
• Extra chopped lobster or shrimp for topping

Step-by-Step Instructions

1. Cook the lobster ravioli

• Bring a large pot of salted water to a boil.
• Add ravioli and cook according to the package instructions (usually 3–4 minutes for fresh, 4–5 minutes for frozen).
• Drain and set aside, reserving ¼ cup of pasta water in case you need to loosen the sauce later.

Tip: Don’t overcook the ravioli—they’re delicate and cook quickly!

2. Make the lemon butter sauce

• In a large skillet over medium heat, melt the butter.
• Add the garlic and sauté for about 1 minute, just until fragrant (don’t let it brown).
• Stir in the heavy cream and lemon zest, then lower the heat and simmer for 2–3 minutes, stirring frequently.

3. Add lemon juice and Parmesan

• Stir in the lemon juice and grated Parmesan.
• Continue to cook, whisking until the cheese is melted and the sauce is smooth and slightly thickened—about 2 more minutes.
• Taste and season with salt, pepper, and optional red pepper flakes.

Want a thinner sauce? Add a splash of the reserved pasta water until you reach your desired consistency.

4. Toss and serve

• Gently add the cooked ravioli to the skillet and spoon the sauce over them to coat.
• Warm through for 1–2 minutes on low heat.
• Plate and sprinkle with chopped parsley and a little extra Parmesan, if desired.

How to Serve

This lobster ravioli with lemon butter sauce is rich and flavorful, so a few simple sides really make it shine. Try:

• Garlic bread or crusty baguette to soak up the sauce
• A light green salad with lemon vinaigrette
• Steamed asparagus or sautéed green beans
• Chilled sparkling water or a non-alcoholic white grape spritzer

It’s a perfect main course on its own, but also plays well in a multi-course dinner.

Additional Tips

• Use high-quality ravioli. If you can find fresh ravioli from a local market or specialty grocer, go for it. It makes all the difference.
• Don’t skimp on lemon zest. It adds bright, floral notes that lift the whole dish.
• Make it ahead-friendly. The sauce can be made up to a day in advance and reheated gently before tossing with the ravioli.
• Balance the richness. A squeeze of lemon right before serving keeps the flavors light and fresh.
• Upgrade it: Add a few pieces of sautéed shrimp or extra lobster meat on top for an elevated touch.

Recipe Variations

• Cream-free version: Skip the cream and use all butter, or substitute with a splash of pasta water and lemon for a lighter sauce.
• Herby twist: Add chopped basil, tarragon, or chives for a fresh spin.
• Spicy kick: Add more crushed red pepper flakes or a pinch of cayenne to the sauce.
• With veggies: Stir in baby spinach, peas, or sautéed mushrooms for extra texture and nutrition.
• Dairy-free version: Use vegan butter and a plant-based cream alternative. Skip the Parmesan or use a dairy-free cheese.

Storage and Reheating

To store:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat:
Reheat gently in a skillet over low heat with a splash of cream or water to keep the sauce smooth. Avoid microwaving if possible, as it may make the sauce separate or the ravioli rubbery.

Freezing tip:
If using store-bought frozen ravioli, keep them frozen until ready to cook. The sauce itself doesn’t freeze well due to the cream content.

Special Equipment

• Large skillet or sauté pan
• Zester or microplane for lemon
• Slotted spoon or pasta spider
• Whisk (for the sauce)

FAQ

Can I make this with homemade lobster ravioli?
Absolutely! If you have the time to make your own, go for it. This sauce will complement homemade ravioli beautifully.

What’s the best white chocolate to pair with this sauce?
None! This recipe uses white butter and Parmesan, not chocolate—though that’d be a wild twist!

Can I use other types of ravioli?
Yes. Crab, shrimp, or even cheese ravioli work great if lobster isn’t available.

Can I make the sauce without cream?
Yes. You can use more butter, a splash of pasta water, and a bit of lemon juice for a lighter take.

Can I use bottled lemon juice?
Fresh lemon juice is best—it’s brighter and more flavorful. But in a pinch, bottled will work.

Conclusion

This Lobster Ravioli with Lemon Butter Sauce is proof that you don’t need a reservation to enjoy a restaurant-level meal. It’s indulgent, elegant, and surprisingly easy to pull off at home. Whether you’re celebrating something special or just want to make dinner feel fancy, this dish delivers every time.

I hope you give it a try—and if you do, don’t forget to share your plate! Tag me with your lobster ravioli creations—I love seeing your delicious results.

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