Ingredients
Scale
- For the lobster ravioli:
- 1 lb lobster meat, cooked and chopped
- 1 package of fresh or frozen ravioli (preferably cheese or gluten-free)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh herbs (parsley or basil)
- For the lemon butter sauce:
- 1/2 cup unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Optional: red pepper flakes for a spicy kick
- Fresh parsley, chopped for garnish
Instructions
- Start with high-quality lobster meat, cooked and finely chopped. Sauté the garlic in olive oil until fragrant, then add the chopped lobster, salt, and pepper. Mix thoroughly and let it cool slightly before filling the ravioli.
- Using fresh pasta sheets or pre-made ravioli, place a small spoonful of the lobster filling in the center of each sheet. Moisten the edges with water, then fold to seal, pressing out any air bubbles. Use a ravioli cutter or knife to shape each piece.
- Bring a large pot of salted water to a boil. Gently add the lobster ravioli and cook for about 3-4 minutes or until they float to the surface. Carefully remove with a slotted spoon and set aside.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the lemon juice and zest, then season with salt, pepper, and red pepper flakes if desired. Let simmer for 1-2 minutes until flavors meld.
- Arrange the cooked lobster ravioli on warmed plates. Spoon the lemon butter sauce generously over the pasta. Garnish with chopped parsley or basil for a vibrant presentation.
Notes
- Use fresh lobster for the best flavor, but frozen lobster meat works well if fresh is unavailable.
- Ensure the edges of the ravioli are well sealed to prevent filling from escaping during cooking.
- Adjust the amount of red pepper flakes to control spiciness.
- Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: French-Italian Fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg