If you’re dreaming of a restaurant-style meal at home, the Lobster Ravioli with Lemon Cream Sauce Recipe is your ticket to instant gourmet magic—no chef’s whites required! Imagine delicate pillows of lobster-stuffed pasta smothered in a silky, lemon-scented cream sauce, all finished with a shower of parmesan and a pop of fresh herbs. Each bite dances with savory seafood, bright citrus, and a richness that feels downright celebratory. Whether you’re wooing dinner guests or just treating yourself, this dish is every bit as impressive as it sounds—and a lot more approachable than you might think.

Lobster Ravioli with Lemon Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in how a handful of simple, high-quality ingredients create something truly special. Each one is chosen for the way it boosts the taste, aroma, or presentation—so don’t be tempted to skimp!

Fresh lobster ravioli: The star of the show, with tender pasta pockets jam-packed with luxurious lobster filling.
Butter: Adds a rich base flavor and creates a velvety texture for the cream sauce.
Shallot (minced): Lends a mellow sweetness and subtle depth to the lemon cream sauce.
Heavy cream: The secret to a lush, silky sauce—look for whipping cream or 35% m.f. for best results.
Lemon (zested and juiced): Brightens the dish and ties together the richness of lobster and cream.
Black pepper: Adds a gentle kick that balances out the creamy texture.
Kosher salt: Essential for bringing out the natural flavors of both the lobster and the sauce.
Finely-grated parmesan cheese: Melts beautifully into the sauce, adding nutty, savory complexity.
Minced chives or parsley: A sprinkle before serving adds color, freshness, and just a hint of garden flavor.

How to Make Lobster Ravioli with Lemon Cream Sauce Recipe

Step 1: Prepare Your Lobster Ravioli

Start by bringing a generous pot of well-salted water to a rolling boil. This isn’t just for show—salty water is the key to flavor-packed pasta. Add the lobster ravioli gently and cook them for about 4 minutes, or follow the instructions on your package for the perfect al dente finish. Drain them well using a colander but don’t rinse—you want that bit of starch to help the sauce cling to each piece.

Step 2: Create That Dreamy Lemon Cream Sauce

While your ravioli is bubbling away, grab a large saucepan and melt your butter over medium heat. Toss in the minced shallot and let it gently soften; this mellow fry takes about 5 minutes and coaxes out an irresistible sweetness. Next, whisk in the heavy cream, lemon zest, kosher salt, and black pepper, then bring the whole mixture to a gentle simmer—just enough to thicken slightly and let those flavors meld together.

Step 3: Finish the Sauce with Parmesan and Lemon Juice

Once the sauce starts to bubble, remove the pan from the heat. Whisk in the finely-grated parmesan until it melts into a silky, glossy sauce—patience here pays off, as you don’t want any lumps. Stir in a tablespoon of fresh lemon juice for a subtly tangy kick. Cover the pan and set it aside on the (now-off but still warm) burner to keep everything hot and luscious till it’s time to serve.

Step 4: Bring It All Together

Tip your drained lobster ravioli straight into the lemon cream sauce, gently tossing with a spoon or tongs to coat every pocket generously. The sauce will hug the ravioli like a blanket, ensuring every bite is as luxurious as the last.

How to Serve Lobster Ravioli with Lemon Cream Sauce Recipe

Garnishes

Just before serving, sprinkle your Lobster Ravioli with Lemon Cream Sauce Recipe with a generous handful of minced chives or parsley. This adds not just a splash of color but also a fresh, clean flavor that balances out the rich sauce and lobster filling. You can even add a little extra lemon zest if you’re craving more citrus flair!

Side Dishes

This elegant pasta needs only a simple supporting cast. Try serving it with crusty, warm baguette slices for sauce-mopping, or a crisp green salad dressed simply with olive oil and lemon juice. Roasted asparagus or tender broccolini make for a sophisticated, springy pairing as well.

Creative Ways to Present

For a dinner-party flourish, serve each portion in shallow pasta bowls and garnish with a thin curl of lemon peel. A sprinkle of microgreens or edible flowers (like chive blossoms) can take the Lobster Ravioli with Lemon Cream Sauce Recipe from weeknight treat to showstopping centerpiece with minimal effort.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra, let the ravioli cool to room temperature before placing it in an airtight container in the fridge. The lobster filling and cream sauce will keep nicely for up to two days, though the pasta may continue to absorb some sauce over time. A splash of cream when reheating can revive any lost silkiness.

Freezing

While dairy-based sauces don’t always freeze perfectly, you can freeze the cooked ravioli and sauce in separate containers. Wrap well and use within a month for best flavor—just be prepared to gently stir the sauce as it may separate a bit when thawed. Uncooked lobster ravioli can be frozen flat on a tray and then stored in a bag, ready to pull out whenever the craving hits.

Reheating

For best results, reheat on the stovetop over low heat, adding a splash of extra cream or milk to loosen the sauce as needed. Gently stir to keep the pasta from breaking up. Microwaving works in a pinch, but go low and slow, using a microwave-safe dish, and stir halfway through for even heating.

FAQs

Can I make this Lobster Ravioli with Lemon Cream Sauce Recipe with frozen ravioli?

Absolutely! If you’re starting with frozen lobster ravioli, simply add a minute or two to the cooking time, and cook straight from frozen—no need to thaw. The rest of the process remains exactly the same.

What if I can’t find fresh lobster ravioli?

Many gourmet shops and even larger grocery stores now carry frozen lobster ravioli that’s quite good. You can also try making your own from scratch, or substitute with another seafood-filled ravioli in a pinch.

Is there a substitute for heavy cream if I want a lighter sauce?

If you’d like a lighter version, you can substitute half & half or an unflavored, unsweetened plant-based cream alternative. The sauce won’t be quite as rich, but the lemon and parmesan will still shine through beautifully.

How can I keep the sauce from separating?

Keep the heat moderate and avoid boiling the cream sauce—just a gentle simmer is all you need. Remove from heat before adding the parmesan and lemon juice so everything blends smoothly without curdling.

Can I add seafood or vegetables to the dish?

Certainly! You might toss in a handful of sautéed shrimp or crab for extra decadence, or stir through some blanched peas or baby spinach right at the end for a pop of color and nutrition.

Final Thoughts

If you’re in the mood for something special, don’t hesitate to make this Lobster Ravioli with Lemon Cream Sauce Recipe your next kitchen adventure. Each forkful tastes like pure luxury, but the process is actually so simple and satisfying. Whether for a romantic dinner, festive family gathering, or just a well-deserved treat, this dish always impresses. Give it a try—you’ll be amazed at how easy it is to bring five-star flavor right to your own table!

Lobster Ravioli with Lemon Cream Sauce Recipe

★★★★★

5 from 20 reviews

Author: Mariam
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in the decadent flavors of Lobster Ravioli with a luxurious Lemon Cream Sauce that elevates this dish to gourmet status. This recipe combines tender lobster-filled ravioli with a velvety cream sauce infused with bright lemon zest, creating a harmonious blend of flavors that will impress your guests.

Ingredients

Scale

Lobster Ravioli:

1 1/2 lbs fresh lobster ravioli

Lemon Cream Sauce:

6 tbsp butter
1 shallot (minced)
1 cup heavy 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 salted water to a boil. Cook lobster ravioli for 4 minutes, then drain.
Make Lobster Ravioli Sauce – Melt butter, sauté shallot, whisk in cream, lemon zest, salt, and pepper. Simmer, then stir in parmesan and lemon juice. Toss cooked ravioli in the sauce.