Lobster Ravioli Lemon Butter: A Delicious & Easy Recipe

Lobster Ravioli Lemon Butter: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine delicate, handmade ravioli, each pillow-soft pocket bursting with sweet, succulent lobster. Now, picture that bathed in a luscious, vibrant lemon butter sauce – a symphony of flavors that dance harmoniously on your palate. This isn’t just a meal; it’s an experience.

Ravioli, with its rich history rooted in Italian culinary tradition, has evolved over centuries, becoming a beloved dish enjoyed worldwide. While the exact origins are debated, it’s clear that filled pasta has been a staple in Italian cuisine since the Middle Ages. The addition of lobster, a symbol of luxury and indulgence, elevates this classic to new heights. The bright, citrusy lemon butter sauce, a perfect complement to the richness of the lobster, adds a touch of freshness and vibrancy.

What makes Lobster Ravioli Lemon Butter so irresistible? It’s the perfect balance of textures and tastes. The tender pasta, the sweet lobster filling, and the creamy, tangy sauce create a truly unforgettable experience. It’s a dish that’s both elegant and comforting, perfect for a special occasion or a cozy night in. Plus, while it may seem intimidating, with a little guidance, you can easily create this restaurant-quality dish in your own kitchen. Get ready to impress your friends and family with this decadent and delicious masterpiece!

this Recipe

Ingredients:

• For the Ravioli Dough:
• 3 cups (375g) all-purpose flour, plus more for dusting
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons water, if needed
• For the Lobster Filling:
• 1 pound cooked lobster meat, finely chopped
• 1/2 cup ricotta cheese, drained
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg yolk
• For the Lemon Butter Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup heavy cream
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Making the Ravioli Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Create a Well: Make a well in the center of the flour mixture. This is where we’ll add the wet ingredients.
3. Add Wet Ingredients: Add the eggs and olive oil to the well.
4. Mix the Dough: Using a fork, gradually incorporate the flour into the eggs, starting from the center and working your way outwards. Continue mixing until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too dry, add water, one tablespoon at a time, until it comes together. If it’s too sticky, add a little more flour. The kneading process is crucial for developing the gluten, which gives the ravioli its structure.
6. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.

Preparing the Lobster Filling

1. Combine Filling Ingredients: In a medium bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, lemon zest, chives, minced garlic, salt, pepper, and egg yolk.
2. Mix Well: Mix all the ingredients together until they are well combined. Make sure the lobster is evenly distributed throughout the filling.
3. Taste and Adjust: Taste the filling and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lemon zest to suit your taste.
4. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This will help the filling firm up and make it easier to work with.

Assembling the Ravioli

1. Divide the Dough: Divide the rested dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out while you work with the other half.
2. Roll Out the Dough: On a lightly floured surface, roll out the dough to a very thin sheet, about 1/16 inch thick. You can use a rolling pin or a pasta machine. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness. The thinner the dough, the more delicate the ravioli will be.
3. Cut the Dough: Using a ravioli cutter, a knife, or a cookie cutter, cut the dough into squares, circles, or any shape you desire. You can also use a ravioli stamp to create individual ravioli.
4. Place the Filling: Place a small spoonful (about 1 teaspoon) of the lobster filling in the center of each dough shape. Be careful not to overfill the ravioli, as this can cause them to burst during cooking.
5. Seal the Ravioli: Brush the edges of the dough with a little water or egg wash. This will help the top sheet of dough adhere to the bottom sheet.
6. Cover with Second Sheet: Gently place another sheet of rolled-out dough over the filling.
7. Press and Cut: Press down around the filling to seal the ravioli, making sure to remove any air pockets. Use a ravioli cutter or a knife to cut out the individual ravioli. If you’re using a ravioli stamp, press firmly to seal and cut the ravioli in one step.
8. Repeat: Repeat the process with the remaining dough and filling.
9. Dry the Ravioli: Place the finished ravioli on a lightly floured baking sheet. Let them dry for about 15-20 minutes before cooking. This will help them hold their shape during cooking.

Cooking the Ravioli

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil. The water should be generously salted, as this will help season the ravioli.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water, a few at a time. Be careful not to overcrowd the pot, as this can lower the water temperature and cause the ravioli to stick together.
3. Cook Until Floating: Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender. The cooking time will depend on the thickness of the dough.
4. Remove and Drain: Use a slotted spoon to carefully remove the ravioli from the water and drain them well.

Making the Lemon Butter Sauce

1. Melt the Butter: In a large skillet over medium heat, melt the butter.
2. Sauté Garlic: Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Deglaze with Wine: Pour in the white wine and bring to a simmer. Cook for 1-2 minutes, or until the wine has reduced slightly. This step adds depth of flavor to the sauce.
4. Add Cream and Lemon Juice: Stir in the heavy cream and lemon juice. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
5. Season the Sauce: Season the sauce with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed.
6. Add Parsley: Stir in the chopped fresh parsley.

Combining and Serving

1. Add Ravioli to Sauce: Gently add the cooked ravioli to the skillet with the lemon butter sauce.
2. Toss Gently: Toss the ravioli gently to coat them evenly with the sauce.
3. Serve Immediately: Serve the lobster ravioli immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. A sprinkle of lemon zest can also add a nice touch.

Conclusion:

And there you have it! This Lobster Ravioli with Lemon Butter sauce is truly a dish that elevates any occasion. From the delicate sweetness of the lobster filling to the bright, tangy kiss of the lemon butter, every bite is an explosion of flavor. I genuinely believe this recipe is a must-try for anyone looking to impress, whether it’s a romantic dinner for two or a sophisticated gathering with friends. It’s surprisingly simple to make, yet delivers a restaurant-quality experience right in your own kitchen.

But why is this Lobster Ravioli Lemon Butter recipe so special? It’s the perfect balance of richness and lightness. The lobster, often considered a luxury ingredient, is treated with respect, allowing its natural flavors to shine through. The lemon butter sauce, far from being overpowering, complements the lobster beautifully, adding a zesty brightness that cuts through the richness and leaves you wanting more. It’s a symphony of flavors that will tantalize your taste buds and leave a lasting impression.

Now, let’s talk about serving suggestions and variations! While this dish is fantastic on its own, there are plenty of ways to customize it to your liking. For a more substantial meal, consider serving it with a side of grilled asparagus or a simple green salad with a light vinaigrette. A crusty baguette is also a wonderful addition, perfect for soaking up every last drop of that delicious lemon butter sauce.

If you’re feeling adventurous, you can experiment with different herbs and spices. A pinch of red pepper flakes can add a subtle kick, while a sprinkle of fresh parsley or chives can enhance the visual appeal and add a fresh, herbaceous note. You could even try adding a splash of white wine to the sauce for an extra layer of complexity.

For a vegetarian variation, you can easily substitute the lobster ravioli with ricotta and spinach ravioli. The lemon butter sauce works equally well with the creamy filling, creating a delightful and satisfying vegetarian dish. Another option is to add some sautéed shrimp or scallops to the sauce for an extra seafood boost.

Don’t be afraid to get creative and make this recipe your own! The possibilities are endless. The key is to start with high-quality ingredients and to taste as you go, adjusting the seasonings to your liking.

I truly hope you’ll give this recipe a try. I’m confident that you’ll be amazed by how easy it is to create such a stunning and flavorful dish. It’s a guaranteed crowd-pleaser that will impress even the most discerning palates.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please share your photos and comments in the section below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love.

So, go ahead, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This Lobster Ravioli Lemon Butter is more than just a recipe; it’s an experience. It’s a celebration of flavor, a testament to the power of simple ingredients, and a reminder that cooking can be both rewarding and enjoyable. Happy cooking! And bon appétit!