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Lobster ravioli on a plate with sauce and snipped chives.

Lobster Ravioli with Lemon Cream Sauce Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Servings 6
Appetizer, Dinner, Lunch, Main Course
Italian
Keyword lemon cream sauce, Lobster ravioli sauce, lobster ravioli sauce recipe

Ingredients
 
 

  • 1 ½ lbs fresh lobster ravioli

For Lobster Ravioli Sauce

  • 6 tbsp butter
  • 1 shallot minced
  • 1 cup heavy cream a.k.a. whipping cream or 35% m.f. cream
  • 1 medium lemon zested and juiced
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ¾ cup finely-grated parmesan cheese
  • Minced chives or parsley to serve

Instructions
 

Prepare Lobster Ravioli

  • Bring a large pot of water to a boil and salt it well.
  • Add lobster ravioli to the boiling water. Cook for 4 minutes (or according to package instructions). Drain in a colander.

Make Lobster Ravioli Sauce

  • Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and cook until soft, about 5 minutes. Whisk in the cream, lemon zest, salt and pepper. Bring to a simmer.
  • Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.
  • Add ravioli to the pot with the sauce and toss to coat.

Video

Notes

  • You can find fresh lobster ravioli (and other fresh pastas) in vacuum-sealed packages in a refrigerator case, usually near the deli or meat section of grocery stores. Feel free to use spinach ravioli or another fresh pasta with this sauce.
  • Shallot substitute: use 1/2 cup finely-chopped onion in place of the shallot if you prefer.
  • Don't substitute the cream. Use a heavy cream or at least 35% medium fat cream to ensure the cream does not curdle with the addition of lemon juice. Substituting milk or light cream will lead to a split sauce. 
  • Start with 1 tablespoon of lemon juice. Taste and add up to 1 tbsp more if you like (it will be quite lemony at that point; I do like it both ways). Reserve the remaining lemon juice for something else.
  • If you like a thinner sauce, reserve ½ cup pasta water before you drain the rest. Then you can add a tiny splash at a time to reach your desired thinness.
  • Be sure to zest the lemon before you juice it. It is much harder to zest once it has been juiced.
  • You can make the sauce up to 2 days before serving. Store in an airtight container in the fridge and reheat over very low heat.

Nutrition

Calories: 673kcalCarbohydrates: 51gProtein: 23gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 145mgSodium: 1198mgPotassium: 93mgFiber: 4gSugar: 4gVitamin A: 1045IUVitamin C: 10mgCalcium: 209mgIron: 12mg
Keyword lemon cream sauce, Lobster ravioli sauce, lobster ravioli sauce recipe