5 from 12 votes
Lobster Ravioli Sauce Recipe
This Lobster Ravioli Sauce features browned butter cooked with lemon slices and garlic, creating a nutty, bright sauce that complements delicate lobster ravioli. The sauce is finished with reserved pasta water for shine and Parmigiano cheese for richness, accented by optional lemon zest for freshness.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
-6 servings
Calories:
490 kcal
Course:
Main Course
Cuisine:
Italian
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 490
% 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.