Lobster Ravioli with Lemon Butter Sauce Recipe brings restaurant‑style elegance to your kitchen in under an hour. Tender pasta pockets cradle sweet lobster meat, all tossed in a silky lemon‑butter glaze that sparkles with fresh herbs. This dish is surprisingly easy—perfect for beginner cooks who crave a comforting, impressive meal. Pair it with my Mango Truffles Recipe for a sweet finish that balances the bright citrus.
Why You'll Love Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner
Discover this Lobster Ravioli with Lemon Butter Sauce Recipe – a quick, easy, and family‑friendly homemade dinner that feels gourmet without the fuss.
- Quick to assemble – under 40 minutes total.
- Homemade pasta feels luxurious yet uses pantry staples.
- Fresh lemon butter sauce adds bright, buttery flavor.
- Family‑friendly and perfect for special occasions.
Ingredients for Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner
Lobster meat: Fresh is best; if using frozen, thaw completely and pat dry.Flours: Combination of all‑purpose and semolina gives tender yet chewy ravioli.Ricotta: Use full‑fat for creamier filling; can substitute cottage cheese.
- Lobster meat: Fresh is best; if using frozen, thaw completely and pat dry.
- Flours: Combination of all‑purpose and semolina gives tender yet chewy ravioli.
- Ricotta: Use full‑fat for creamier filling; can substitute cottage cheese.
Ingredient Note: Full measurements for Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner are listed in the printable recipe card below.
How to Make Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner
Step 1 — Prep & Preheat
Step 1 – Make the Pasta Dough: In a bowl combine 1 cup all‑purpose flour, 1 cup semolina, and a pinch of salt. Create a well, add 2 eggs and mix until a shaggy dough forms. Add water a teaspoon at a time if needed. Knead 5‑7 minutes until smooth. Cover and rest 15 minutes.
Step 2 — Cook and Build Flavor
Step 2 – Prepare the Filling: In a mixing bowl, combine chopped lobster, ricotta, Parmesan, parsley, lemon zest, and a pinch of pepper. Gently fold until just mixed; avoid over‑mixing.
Step 3 — Finish, Taste, and Adjust
Step 3 – Form the Ravioli: Roll the rested dough thin (about 1/16 inch) on a floured surface. Place teaspoons of filling 1‑inches apart, fold, and press around each mound to seal. Cut into individual ravioli with a cutter or knife. Press edges with a fork.
Expert Tips for Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner
- Dust the dough lightly with flour to prevent sticking while rolling.
- Seal ravioli edges well to avoid sauce leaking.
- Don’t over‑cook the pasta; it should be al dente.
- Finish the sauce with a splash of cold water for extra shine.
Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner
Discover this Lobster Ravioli with Lemon Butter Sauce Recipe – a quick, easy, and family‑friendly homemade dinner that feels gourmet without the fuss.
Ingredients
Main Ingredients
- 12 oz fresh or frozen lobster meat, chopped
- 1 cup all‑purpose flour
- 1 cup semolina flour
- 2 large eggs
- 2 tbsp water (as needed)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
Seasonings & Flavor Boosters
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Optional Toppings
- Extra grated Parmesan
- Microgreens or shaved lemon zest
Instructions
How to Make Lobster Ravioli with Lemon Butter Sauce Recipe
- Step 1 – Make the Pasta Dough: In a bowl combine 1 cup all‑purpose flour, 1 cup semolina, and a pinch of salt. Create a well, add 2 eggs and mix until a shaggy dough forms. Add water a teaspoon at a time if needed. Knead 5‑7 minutes until smooth. Cover and rest 15 minutes.
- Step 2 – Prepare the Filling: In a mixing bowl, combine chopped lobster, ricotta, Parmesan, parsley, lemon zest, and a pinch of pepper. Gently fold until just mixed; avoid over‑mixing.
- Step 3 – Form the Ravioli: Roll the rested dough thin (about 1/16 inch) on a floured surface. Place teaspoons of filling 1‑inches apart, fold, and press around each mound to seal. Cut into individual ravioli with a cutter or knife. Press edges with a fork.
- Step 4 – Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli and cook 3‑4 minutes, or until they float to the surface. Using a slotted spoon, transfer to a warm bowl.
- Step 5 – Make the Lemon Butter Sauce: In a skillet over medium heat melt butter and olive oil. Add minced garlic, sauté 30 seconds. Stir in lemon juice and zest; cook 1 minute. Toss cooked ravioli in the sauce, add extra parsley, and season to taste.
- Step 6 – Serve: Plate ravioli, drizzle remaining sauce, and sprinkle with optional Parmesan and microgreens. Serve immediately.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Lobster Ravioli with Lemon Butter Sauce Recipe – Easy Homemade Dinner FAQs
Yes! Assemble the ravioli, place on a parchment‑lined tray, freeze, then transfer to a zip‑top bag. Cook from frozen or thaw first.
You can use fresh crab meat or a combination of shrimp and scallops for a surf‑and‑turf twist.
Place cooked ravioli in an airtight container in the fridge for up to 2 days. Reheat in the lemon butter sauce to retain moisture.
Over‑cooking or not sealing the edges tightly lets sauce seep in. Keep cooking time short and press edges firmly.
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