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Lobster Ravioli in a Zesty Lemon Butter Sauce

A quick and elegant dish featuring lobster ravioli tossed in a bright, zesty lemon butter sauce that's perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Ravioli
  • 1 pack lobster ravioli, fresh or frozen If frozen, cook from slightly frozen.
For the Lemon Butter Sauce
  • 4 tablespoons unsalted butter Control the salt level by using unsalted butter.
  • 1-2 cloves garlic, minced Adjust based on your preference for garlic.
  • 1 lemon fresh lemon, zest and juice Provides clean, bright flavor.
  • 1 cup pasta water Starchy liquid for emulsifying the sauce.
  • to taste salt
  • to taste pepper
  • optional white wine A splash enhances the sauce.
  • optional red pepper flakes For a spicy kick.
  • optional capers For briny flavor.
  • optional chopped parsley For garnish.

Method
 

Cooking the Ravioli
  1. Bring a large pot of salted water to a gentle boil.
  2. Cook the lobster ravioli according to the package instructions, usually 3 to 4 minutes.
  3. Save at least 1 cup of pasta water before draining.
Making the Sauce
  1. In a wide skillet over medium heat, melt the butter until it foams lightly.
  2. Add the minced garlic and cook for 30 seconds, until fragrant but not browned.
  3. Stir in the lemon zest and a squeeze of lemon juice. If using wine, add it now and allow it to reduce for 1 minute.
  4. Transfer the cooked ravioli to the skillet with a splash of reserved pasta water.
  5. Gently swirl the pan so the sauce emulsifies and clings to the ravioli, adding more pasta water as needed.
  6. Season with salt, pepper, and a pinch of red pepper flakes if desired.
  7. Finish with more lemon juice to taste.
Serving
  1. Plate the ravioli and top with parsley, extra lemon zest, or a light sprinkle of grated Parmesan cheese if desired.

Notes

Optional add-ins include capers for briny flavor, a touch of cream for richness, or a few peas for freshness. Serve with warm bread and a light salad for a complete meal.