Oh, the pure joy of a perfectly made Lobster Ravioli in Butter Sauce! It sounds so fancy, right? But let me tell you, it’s totally doable and feels like such a treat. I remember the first time I made this for a special occasion, I was a little nervous about the homemade pasta part, but the result? Pure magic! The tender ravioli just swimming in that luscious, garlicky butter sauce… it’s a dish that feels incredibly special without being overly complicated. It’s one of those recipes that truly makes a weeknight feel like a weekend celebration, or an actual special occasion feel even grander.
Why You’ll Love This Lobster Ravioli in Butter Sauce
Seriously, why wouldn’t you love this dish? It’s:
- Surprisingly quick and easy, which means you can totally whip this up even if you’re short on time. It feels fancy, but it’s totally doable!
- Pure luxury! The sweet lobster meat paired with that rich, garlicky butter sauce is just heavenly. It’s like a little taste of fanciness without all the fuss.
- Super impressive for guests! You’ll look like a total pro, and they’ll be talking about it for ages.
- Just plain delicious. The butter sauce is so good, you’ll want to lick the plate clean!
Ingredients for Your Lobster Ravioli in Butter Sauce
Alright, gathering your goodies is the first step to ravioli bliss! You’ll want to have all your ingredients prepped and ready. Here’s what you’ll need for this dreamy Lobster Ravioli in Butter Sauce:
- 1 pound fresh pasta dough – get the good stuff or make your own, it makes a difference!
- 8 ounces cooked lobster meat, finely chopped – fresh from the shell is best, trust me!
- 1/2 cup ricotta cheese – full fat for creaminess!
- 1/4 cup grated Parmesan cheese – the powdery kind from a block is your friend.
- 1 egg yolk – this helps bind everything together beautifully.
- 1 tablespoon chopped fresh parsley – for a pop of green and fresh flavor inside.
- Salt and black pepper – to taste, obviously! Don’t be shy.
- 1/2 cup unsalted butter – because butter makes everything better, especially when it’s the star of the sauce.
- 2 cloves garlic, minced – give it a good mince so it really infuses the sauce.
- 1/4 cup dry white wine – like a Pinot Grigio or Sauvignon Blanc, something dry that you’d actually drink!
- 2 tablespoons chopped fresh parsley, for garnish – a pretty sprinkle on top never hurt anyone.
- Lemon wedges, for serving – a little squirt of fresh lemon brightens everything up.
Crafting the Perfect Lobster Ravioli in Butter Sauce
Okay, now for the fun part – actually making this stunning Lobster Ravioli in Butter Sauce! It’s really not as tricky as it sounds, I promise. Just take your time with each step, and you’ll have a dish that looks and tastes like it came straight from a fancy Italian restaurant.
Making the Lobster Ravioli Filling
First things first, let’s whip up that glorious filling. Grab a medium bowl and toss in your chopped cooked lobster meat, creamy ricotta cheese, salty Parmesan, that single egg yolk (it’s key for binding!), and a tablespoon of fresh parsley. Give it all a good mix until it’s beautifully combined. Don’t forget a pinch of salt and a grind of black pepper. You want that lobster flavor to really shine through!
Assembling Your Lobster Ravioli
Now for the ravioli magic! If you’re using store-bought pasta sheets, that’s totally fine! If you’re feeling adventurous and made your own dough, roll it out nice and thin. Lay one pasta sheet flat. Then, spoon little dollops of your lobster filling onto it, leaving a bit of space between each one. Here’s a super important tip: brush a *tiny* bit of water around the edges of the pasta sheet and where the filling is. This acts like glue! Then, place your second pasta sheet on top. Gently press down all around the filling to seal in those little parcels and get rid of any air pockets – you don’t want them puffing up too much. Once they’re sealed, use a pastry wheel or a knife to cut them into individual ravioli. A little crimp on the edges with a fork looks pretty too!
Cooking the Ravioli to Perfection
Get a big pot of water going and make sure it’s nicely salted – I like to use a good coarse salt, like kosher salt. Once it’s at a rolling boil, gently drop your ravioli in. They cook super fast, usually about 3 to 4 minutes, or until they just float up to the surface. Easy peasy!
Creating the Simple Butter Sauce
While those little ravioli are doing their thing in the boiling water, let’s make that irresistible butter sauce! In a large skillet, melt your butter over medium heat. Add in that minced garlic – oh, the smell! Let it sizzle for about a minute until it’s fragrant, but don’t let it brown. Now, pour in the white wine. Let it bubble away and simmer for a couple of minutes. This lets that harsh alcohol cook off and leaves behind all that lovely flavor. Plus, it helps deglaze the pan, picking up all those tasty bits stuck to the bottom.
Bringing it All Together: The Final Toss
Once your ravioli are floating and cooked, carefully drain them and add them right into that skillet with the yummy butter sauce. Give everything a gentle toss – seriously, be delicate! You want to coat every single ravioli without breaking them. Sprinkle on that fresh parsley for garnish, and you’re ready to serve this spectacular Lobster Ravioli in Butter Sauce. You can even add a little extra sprinkle of Parmesan on top if you like!

Tips for the Best Lobster Ravioli in Butter Sauce
Want to make this Lobster Ravioli in Butter Sauce absolutely unforgettable? A couple of little tricks go a long way! For starters, don’t be afraid to make your own pasta dough if you’re feeling brave. The texture is just *chef’s kiss*! If not, good quality store-bought is totally fine, just slice it a bit thinner than usual. And for the lobster, fresh really does shine, but if you’re using frozen, make sure it’s fully thawed and patted dry so your filling isn’t watery. Also, a splash of cream in the sauce, kinda like in my garlic butter meatballs post, can make it extra decadent! For sauce consistency, remember it should coat the ravioli beautifully, not be too watery – think of how my garlic parmesan chicken pasta sauce clings perfectly to everything!
Ingredient Notes and Substitutions
Sometimes you just need a shortcut, and that’s totally okay! If making pasta dough from scratch feels a bit much, don’t sweat it. Grab some really good quality pre-made ravioli – just make sure they’re fresh, not the frozen kind, for the best flavor. And for the herbs? While parsley is classic, a little fresh chive or even a tiny bit of dill could be interesting too! You know, like how I sometimes use a spinach wrap for something different. It’s all about making it work for YOU!
Serving and Storing Your Lobster Ravioli
Now that you’ve made this incredible Lobster Ravioli in Butter Sauce, let’s talk about serving and any potential leftovers. For the best experience, plate your ravioli immediately after tossing them in the sauce. A little extra sprinkle of fresh parsley on top adds a lovely freshness and a pop of color, and don’t forget those lemon wedges on the side – a little squeeze brightens the whole dish! If you happen to have any magical extra ravioli (which is rare in my house!), let them cool completely before storing them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a touch more butter or olive oil until warmed through.
Frequently Asked Questions about Lobster Ravioli in Butter Sauce
Got questions about making this amazing Lobster Ravioli in Butter Sauce? I get it! Here are a few things people often ask.
Can I make the ravioli ahead of time?
Oh yeah, you totally can! You can make the ravioli filling and assemble them a day in advance. Store them on a lightly floured baking sheet, covered loosely with plastic wrap, in the fridge. Just make sure they’re sealed up tight so they don’t dry out before cooking.
What kind of white wine is best for the sauce?
You want something dry and crisp, not too sweet. A Pinot Grigio or a Sauvignon Blanc works wonderfully. Basically, use a wine you’d enjoy drinking! It adds such a lovely depth to the butter sauce.
How can I make this dish richer or more decadent?
If you want to really go for it, a splash of heavy cream added to the butter sauce at the very end, right before you add the ravioli, makes it wonderfully creamy and rich! You could even add a teaspoon of lemon zest for an extra brightness.
My ravioli filling leaked out while cooking, what did I do wrong?
No worries, it happens! The most common reason is not sealing the ravioli edges properly. Make sure you’re using a little bit of water around the pasta edges before you press the second sheet down, and really press firmly. Also, try to get as much air out as possible when you seal them.
Nutritional Estimate for Lobster Ravioli in Butter Sauce
So, you’re curious about the deets? Here’s a little peek at what’s typically in a serving of this glorious Lobster Ravioli in Butter Sauce. Remember, these numbers are just estimates, since ingredients can vary a bit and how much sauce you slurp up makes a difference!
- Serving Size: 1 serving
- Calories: Around 550
- Fat: Roughly 35g (about 20g of that’s saturated fat, from all that lovely butter and cheese!).
- Sodium: About 400mg
- Carbohydrates: Around 40g
- Protein: A solid 25g
Share Your Lobster Ravioli Creation!
I truly hope you loved making this Lobster Ravioli in Butter Sauce as much as I do! Did it turn out amazing? I’d absolutely love to hear all about it! Drop a comment below, let me know what you thought, or even share any little tweaks you made. And if you snap some pics, please tag me on social media – seeing your creations makes my day! You can learn more about my kitchen adventures here or reach out anytime via my contact page!
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Lobster Ravioli in Butter Sauce
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful dish featuring homemade lobster ravioli coated in a simple butter sauce.
Ingredients
- 1 pound fresh pasta dough
- 8 ounces cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the ravioli filling: In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, egg yolk, and 1 tablespoon of parsley. Season with salt and pepper.
- Roll out the pasta dough thinly. Place spoonfuls of the filling onto one sheet of pasta, spaced apart. Cover with another sheet of pasta, pressing around the filling to seal and remove air pockets. Cut into individual ravioli.
- Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface.
- While the ravioli cook, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Drain the cooked ravioli and add them to the skillet with the butter sauce. Toss gently to coat.
- Serve the ravioli immediately, garnished with the remaining parsley. Offer lemon wedges on the side.
Notes
- For a richer sauce, you can add a splash of heavy cream to the butter sauce.
- Ensure the ravioli are well-sealed to prevent the filling from leaking out during cooking.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dinner
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Lobster Ravioli, Butter Sauce, Homemade Pasta, Seafood Pasta, Italian Dinner