Lobster Ravioli Sauce Recipe
This lemon brown butter lobster ravioli sauce is fast, fancy, and full of flavor. It’s made with just 5 ingredients and comes together in 20 minutes—perfect for weeknights or date nights at home.
Servings: 4 -6 servings
Ingredients
- 1 13-ounce package lobster ravioli
- 5 tablespoons salted butter
- 1 large clove garlic minced
- 1 medium lemon cut into 1/2 slices
- Reserved pasta water from cooking
- ½ cup freshly grated parmigiano cheese
- 1 extra lemon zest only, for garnish (optional)
Instructions
- Heat 1 tablespoon of butter in a cast iron pan or other large saucepan on medium high heat. Once the butter is melted add the lemon and cook until brown on both sides (about 2 minutes per side). Remove lemons from pan and set aside.
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the ravioli until al dente according to package directions.
- Meanwhile, add the remaining butter. When the butter starts to bubble slightly- add the garlic. Stir the butter until the fat solids start to brown a little- a few of minutes. Make sure not to burn the butter.
- Drain the ravioli, reserving about 1/2 cup of the cooking water. Add the pasta water to the pan and let simmer until shiny sauce forms, about 1 minute.
- Add the ravioli to the pan and stir gently to combine. Top with freshly grated parmigiano and lemon zest, if desired. Serve with charred lemon on the side of the plate. Mangia! (eat)
Notes
- For this recipe, you can use a refrigerated Maine lobster ravioli, like this one by Giovanni RANA or another brand you prefer. These are available in many grocery stores such as Trader Joe's, Whole Foods, and Kroger, in the refrigerated section. Another option is to make homemade ravioli instead.
- Like my lemon pasta sauce, the heart of the sauce so use a good quality salted butter such as Kerrygold brand.
- Make sure to brown butter over medium heat and don't step away for even a second. It takes no time to go from brown to burnt butter. Keep an eye on it.
- Use a light-colored pan because it makes it much easier to notice when the butter begins to brown.
Nutrition
Calories: 490kcal | Carbohydrates: 41g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 882mg | Potassium: 56mg | Fiber: 3g | Sugar: 3g | Vitamin A: 541IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 10mg
