Lobster Ravioli with Lemon Cream Sauce Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Servings 6
Appetizer, Dinner, Lunch, Main Course
Italian
Keyword lemon cream sauce, Lobster ravioli sauce, lobster ravioli sauce recipe
- 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
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.
- 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.
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