Lobster Ravioli with Lemon Garlic Browned Butter Sauce is a light and flavorful pasta sauce that comes together with 5 ingredients in less than 20 minutes! It's a bright lemony sauce recipe that pairs perfectly with rich lobster ravioli or any other pasta. This restaurant-worthy Italian dish is perfect for a date night at home and creates a flavor medley in each bite.
This lobster ravioli is the perfect date night dinner to celebrate Valentines day, an anniversary, or any another special occasion. Serve lobster ravioli in garlic butter sauce with an arugula salad, Roasted Asparagus with Parmesan Cheese, Burrata Caprese with Balsamic Glaze, or Maple Bacon Brussel Sprouts.
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Most lobster ravioli sauces call for heavy cream but this tends to overpower and wash out flavor of lobster. In contrast to these cream sauces, this sauce recipe is light and highlights the natural sweetness of the lobster. It is made with fresh lemon juice, butter, garlic, olive oil, and finely chopped parsley. The fat from the butter and olive oil provide a rich base and the lemon and parsley add freshness. It is very similar to aglio e olio, a sauce which is often eaten with spaghetti.
About this Sauce
- Taste - Lobster ravioli with lemon garlic butter sauce is an explosion of flavor! Each pillowy ravioli is filled with rich lobster and tossed in a lemony, garlicky butter sauce and topped with fresh Italian parsley. Double the recipe because you will want seconds!
- Texture - The lobster ravioli is soft with a tender, chewy dough. The lemon garlic butter sauce is light, but buttery enough to coat each ravioli. Be sure to cook the ravioli for only 4 minutes to ensure the dough doesn't over-cook!
- Effort - This sauce recipe is made in one pan and the ravioli is cooked in a pot of pasta water. It's a decadent dish with minimal effort.
- Time - Restaurant quality in less than 20 minutes with prep. Clean as you go to minimize the post-dinner cleanup.
Ingredients
- Lobster ravioli - We use Trader Joe's lobster ravioli in the photos. While the ravioli is store bought, it tastes fresh, the dough is tender, and there is an ample amount of lobster meat and ricotta cheese in each ravioli. The lobster meat is also delicious but not overpowering.
- Butter - Butter acts as an emulsifier and thickens the sauce. European butter typically has a higher fat content than American butter, and results in a richer sauce.
- Olive oil - Olive oil is tasty fat that cuts the thickness of the butter.
- Garlic - Adds a delicious kick to the sauce.
- Lemon - Lemon adds bright citrus flavor to the ravioli.
- Italian parsley - Parsley adds and earthy pepperiness.
See recipe card for quantities.
Instructions
- Boil lobster ravioli - In a large pot, bring 3 quarts of water to a boil and season with kosher salt. Cook lobster ravioli until al dente. Reserve one cup of starchy pasta water and drain the rest.
- Cook butter, olive oil, and garlic - While the lobster ravioli cooks, add the butter and olive oil to a large pan over medium heat. Once the butter melts and the mixture begins to bubble, add garlic and cook until fragrant, about 1 minute. Use tongs to remove the garlic. Remove the pan from the heat.The butter will start to brown and there will be small brown flecks in the sauce. This is brown butter, or toasted mild solids, that have a delicious nutty flavor.
- Toss ravioli in lemon garlic butter sauce - When the ravioli is done cooking, turn the skillet with the olive oil back on to medium heat. Stir in the lemon juice, lemon zest, and chopped Italian parsley. Stir in a couple tablespoons of pasta water in the sauce and add the ravioli to the pan. Gently stir to coat the ravioli in the sauce. Add a bit more pasta water a tablespoon at a time if the ravioli is dry.
- Garnish and serve - Season with flaky sea salt to taste and garnish with a sprinkle of chopped parsley. Serve in a serving dish or in bowls and serve immediately.
Hint: After you plate the ravioli, use a spoon to scoop up the leftover sauce and pour it on top of the plated ravioli.
Substitutions
- Cheese ravioli - instead of lobster ravioli, use cheese ravioli or make your own.
- Shrimp or crab ravioli - If you prefer the taste of shrimp or crab, you can use this sauce with shrimp or grab ravioli.
- Regular pasta - use any pasta shape you like! Make this sauce and toss it with spaghetti, pappardelle, gnocchi, farfalle, whatever you like. If you don't add seafood, add a sprinkle of Parmigiano Reggiano (parmesan cheese).
- Gluten free - use gluten free pasta or lobster ravioli made with gluten-free dough instead of regular lobster ravioli.
- Costco lobster ravioli - Costco also makes a pre-made Lobster ravioli.
- Homemade lobster ravioli - you can also make the lobster ravioli by hand with fresh pasta dough or store bought sheets.
- Tomato Sauce - vodka sauce is a slightly creamier and richer alternative that will also taste delicious with but not overpower the lobster ravioli. You can also toss the ravioli in a Blistered Cherry Tomatoes sauce.
Variations
- Spicy - add red pepper flakes or freshly ground black pepper while cooking to imbue heat into the dish.
- Deluxe - add lobster tail or claw to the top of the pasta for a deluxe garnish.
- Caviar - add a spoonful of caviar and lemon zest on top.
This lobster ravioli with lemon garlic butter pasta sauce would taste delicious with Broiled Salmon Collars (Sake Kama) as an appetizer for a delicious seafood dinner.
Equipment
This lobster ravioli sauce recipe requires common kitchen essentials. To make this sauce, you need a knife, cutting board, tongs, mixing bowl, measuring cup, skillet or non-stick pan. In order to make the pasta, you also need a large pot or dutch oven.
Storage
If you have leftover brown butter sauce, refrigerate it in air-tight container for up to 3 days or freeze it for up to 3 months. If you have leftover ravioli, store them in an air-tight container and keep in the fridge up to 3 days. To reheat leftover ravioli, heat a teaspoon of olive oil in a pan over low heat. Add the leftover ravioli and use tongs to gently separate the ravioli in the pan to cook. Place a lid on top of the pan and allow it to reheat, about 5 minutes.
Top tip
- Don't add cheese! Parmigiano-Reggiano, pecorino Romano, or any cheese will overwhelm the delicate flavor of the lobster.
- Be sure to fill your pot with enough water so the ravioli has space to cook.
Did You Like this Recipe?
If you loved this lobster ravioli recipe, rate the recipe and tell me more in the comments below! For more great pasta recipes, check out our other pastas:
- Cacio e Pepe with Burrata
- Traditional Bolognese Sauce (RagĆ¹ alla Bolognese)
- Pumpkin Ravioli (Uovo in Raviolo)
- Heart Shaped Goat Cheese Ravioli
- Uni Pasta (Sea Urchin Cacio e Pepe)
- Bucatini Seafood Pasta
Lobster Ravioli Sauce with Lemon Garlic Browned Butter
Equipment
Ingredients
- 9 oz lobster ravioli about 4-5 ravioli per serving
- kosher salt
- 2 tablespoon olive oil extra virgin
- 2 tablespoon butter
- 3 large garlic cloves sliced in half lengthwise
- 1 lemon juice and zest
- 1 tablespoon fresh Italian parsley finely chopped, plus more for garnish
- Flaky sea salt
Instructions
- Boil lobster ravioli - In a large pot, bring 4 quarts of water to a boil and season with kosher salt. Cook lobster ravioli for about 4-5 minutes, or until al dente. Reserve one cup of starchy pasta water and drain the rest.
- Cook butter, olive oil, and garlic - While the lobster ravioli cooks, add the butter and olive oil to a large pan over medium heat. Once the butter melts and the mixture begins to bubble, add garlic and cook until fragrant, about 1 minute. Use tongs to remove the garlic. Remove the pan from the heat.The butter will start to brown and there will be small brown flecks in the sauce. This is brown butter, or toasted mild solids, that have a delicious nutty flavor.
- Toss ravioli in lemon garlic butter sauce - When the ravioli is done cooking, turn the skillet with the olive oil back on to medium heat. Stir in the lemon juice, lemon zest, and chopped Italian parsley. Stir in a couple tablespoons of pasta water in the sauce and add the ravioli to the pan. Gently stir to coat the ravioli in the sauce. Add a bit more pasta water a tablespoon at a time if the ravioli is dry.
- Garnish and serve - Season with flaky sea salt to taste and garnish with a sprinkle of finely chopped parsley. Serve in a serving dish or in bowls and serve immediately.
Video
@theheirloompantry š¦Lobster Ravioliš¦ with Lemon Garlic Browned Butter Sauce. You will LOVE this 20-minute recipe #lobsterravioli #pastatiktok #italianfoodblogger #datenightideas #valentinesdinnerideas
ā¬ original sound - Kathleen Higashiyama
Notes
Storage
If you have leftover brown butter sauce, refrigerate it in air-tight container for up to 3 days or freeze it for up to 3 months. If you have leftover ravioli, store them in an air-tight container and keep in the fridge up to 3 days. To reheat leftover ravioli, heat a teaspoon of olive oil in a pan over low heat. Add the leftover ravioli and use tongs to gently separate the ravioli in the pan to cook. Place a lid on top of the pan and allow it to reheat, about 5 minutes.Top tip
- Don't add cheese! Parmigiano-Reggiano, pecorino Romano, or any cheese will overwhelm the delicate flavor of the lobster.
- Be sure to fill your pot with enough water so the ravioli has space to cook.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Paula Nakayama
I love that this recipe is something that can be achieved by mere mortals. The sauce is inspirational!
Cary Bowen
absolutely delicious. Loved it and it was so easy
Kathleen Higashiyama
We're so glad you loved it, Cary! Thank you for reviewing our recipe!