Lobster Ravioli Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 -6 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Italian
Lobster Ravioli Sauce Recipe
Description
The Lobster Ravioli Sauce starts by browning salted butter in a pan, then cooking lemon slices until caramelized to infuse the butter with citrus notes. Lobster ravioli is cooked separately to al dente. The sauce is built by adding garlic to the bubbling browned butter until lightly caramelized without burning. Adding reserved pasta water emulsifies the sauce, giving it a glossy texture.
The cooked ravioli gently stirs into the sauce so it is evenly coated but not broken. Freshly grated Parmigiano cheese is then sprinkled on top to add depth and creaminess. Lemon zest may be added optionally as a garnish to enhance brightness alongside the caramelized lemons served on the side.
Use good quality salted butter and grate cheese and zest freshly with a Microplane to maximize flavor and texture. Careful attention to browning the butter without burning it provides a rich, nutty base contrasted by fragrant lemon and garlic. This sauce elevates lobster ravioli with complementary textures and nuanced flavors.
Ingredients
- 1 ounce package lobster ravioli
- 5 tablespoons butter salted
- 1 garlic minced, large clove
- 1 lemon cut into 1/2 slices, medium
- pasta water reserved from cooking
- ½ cup Parmigiano Cheese freshly grated
- 1 lemon zest only, for garnish (optional, extra
Instructions
- Heat 1 tablespoon of butter in a cast iron pan or other large saucepan on medium high heat. Once the butter is melted add the lemon and cook until brown on both sides (about 2 minutes per side). Remove lemons from pan and set aside.
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the ravioli until al dente according to package directions.
- Meanwhile, add the remaining butter. When the butter starts to bubble slightly- add the garlic. Stir the butter until the fat solids start to brown a little- a few of minutes. Make sure not to burn the butter.
- Drain the ravioli, reserving about 1/2 cup of the cooking water. Add the pasta water to the pan and let simmer until shiny sauce forms, about 1 minute.
- Add the ravioli to the pan and stir gently to combine. Top with freshly grated parmigiano and lemon zest, if desired. Serve with charred lemon on the side of the plate. Mangia! (eat)
Notes
- Grate cheese and lemon zest fresh using a Microplane for best flavor and texture.
- Preferred lobster ravioli brands include Giovanni Rana or any high-quality local product.
- Use good quality salted butter like Kerrygold to enrich the sauce flavor.
- Brown the butter over medium heat carefully; watch closely to avoid burning as it can happen quickly.
- A light-colored pan helps detect browning stages of the butter effectively.
- Add reserved pasta water immediately once butter is browned to stop cooking and form the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 882mg | 37% |
| Potassium | 56mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 179mg | 18% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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