Lobster Ravioli Sauce with Lemon Garlic Browned Butter
Lobster Ravioli Sauce with Lemon Garlic Browned Butter 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.
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.
kosher salt, 9 oz lobster ravioli
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.
1 lemon, 1 tablespoon fresh Italian parsley
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.
Flaky sea salt
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 Tips
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.