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Lobster Ravioli in Garlic Butter Sauce

Lobster Ravioli In Garlic Butter Sauce

A quick and elegant gourmet meal featuring sweet lobster ravioli in a rich, savoury garlic butter sauce with white wine and lemon. Perfect for a special weeknight dinner, it comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 250 g fresh lobster ravioli
  • 80 g unsalted butter
  • 4 cloves of garlic very finely minced
  • 60 ml dry white wine a Pinot Grigio or Sauvignon Blanc works well
  • 120 ml vegetable stock or fish stock for a deeper flavour
  • 1 lemon for zest and juice
  • A small handful of fresh flat-leaf parsley finely chopped
  • 1/4 tsp red chilli flakes optional, for a hint of warmth
  • Salt and freshly ground black pepper to taste
  • 30 g Parmesan cheese finely grated, for serving
  • Elegant Flavours: The sweet lobster is perfectly balanced by the savoury garlic butter the acidity of the white wine and lemon, and the fresh herbaceous notes of parsley. It's a truly harmonious combination.
  • On the Table in Under 30 Minutes: Despite its gourmet feel this entire meal comes together in about 25 minutes, making it ideal for a special weeknight dinner.
  • Wonderfully Adaptable: You can easily adjust the intensity of the garlic add a pinch of chilli for a gentle warmth, or toss in some baby spinach at the end for a touch of green. The garlic butter sauce is also fantastic with other proteins, like in this simple Lemon Garlic Chicken.
  • Great for Special Occasions: This dish has a real wow-factor that works beautifully for date nights anniversaries, Valentine's Day, or simply when you fancy treating yourself.
  • A Proven Favourite: I've been making this for over 4 years and it never disappoints. My husband adores it and says it’s one of his all-time favourite meals I make.

Method
 

  1. Prepare for Cooking: Bring a large pot of water to a rolling boil for the ravioli. Once boiling, add a generous amount of salt (it should taste like the sea). Have a large frying pan or skillet ready for the sauce.
  2. Start the Sauce: While the water is heating, place the skillet over a medium-low heat and add the 80g of unsalted butter. Let it melt completely until it just starts to foam.
  3. Infuse with Garlic: Add the 4 minced garlic cloves and the optional 1/4 tsp of red chilli flakes to the melted butter. Sauté gently for 1-2 minutes until the garlic is fragrant and softened but not browned. Burnt garlic will make the sauce bitter, so keep a close eye on it.
  4. Deglaze the Pan: Pour in the 60ml of white wine. Turn the heat up slightly and let it bubble away, scraping any tasty bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by about half, which should take 2-3 minutes.
  5. Build the Sauce: Pour in the 120ml of vegetable or fish stock and bring the sauce to a gentle simmer. Let it cook for 3-4 minutes to allow the flavours to meld together.
  6. Cook the Ravioli: Gently add the 250g of fresh lobster ravioli to your boiling salted water. Fresh ravioli cooks very quickly, usually in just 3-4 minutes. They are typically ready once they float to the surface.
  7. Combine Ravioli and Sauce: Using a slotted spoon, transfer the cooked ravioli directly from the pot into the simmering sauce. Don't worry if a little water comes with it. In fact, add a tablespoon or two of the starchy pasta water to the pan. What works best for me is to gently swirl the pan; this helps the water emulsify with the butter, creating a wonderfully glossy sauce that coats every piece of pasta.
  8. Finish with Freshness: Take the skillet off the heat. Add the chopped parsley, the zest of one lemon, and a good squeeze of lemon juice (about 1-2 tablespoons, to taste). Gently toss everything together. Season with salt and freshly ground black pepper to your liking.
  9. Serve Immediately: Divide the lobster ravioli and sauce between two warm bowls. Top with a generous grating of fresh Parmesan cheese and an extra sprinkle of parsley.

Notes

For extra greens, toss in a handful of baby spinach with the parsley at the end. You can also adjust the intensity of the garlic or chili flakes to your preference.