Bright, rich, and quietly elegant, this Lobster Ravioli with Lemon Butter Sauce pairs silky lobster-stuffed pasta with a bright lemon finish for a dish that feels gourmet but comes together fast. The ravioli stay tender while the butter melts into a glossy sauce that clings to every pocket of filling. The lemon adds a clean lift so each bite tastes fresh rather than heavy, and grated Parmesan adds a salty, savory finish. It’s an easy weeknight treat or a special-date dinner — serve with a simple green salad or roasted asparagus for a complete plate. If you enjoy butter-forward pasta, try a similar comfort-meets-bright pairing like our cowboy butter lemon bowtie chicken with broccoli for another fast, flavor-forward meal.
Why You’ll Love This Lobster Ravioli with Lemon Butter Sauce
- Quick to make: the sauce takes minutes and uses pantry basics.
- Elegant flavor: sweet lobster filling with a bright lemon finish feels fancy with little effort.
- Luxurious texture: silky butter sauce coats tender ravioli for a rich mouthfeel.
- Minimal ingredients: simple pantry items keep the recipe uncluttered.
- Versatile side options: pairs with green salads, veggies, or crusty bread.
- Family-friendly: mild flavors appeal to adults and kids alike.
- Ready in under 20 minutes: great for last-minute entertaining.
- Easy to scale: increase ravioli and butter proportionally for more servings.
What Is Lobster Ravioli with Lemon Butter Sauce?
Lobster Ravioli with Lemon Butter Sauce is a simple pasta dish of filled ravioli tossed in a warm lemon-butter emulsion and finished with grated Parmesan and fresh parsley. The taste balances sweet, briny lobster with bright citrus and creamy butter. The cooking method is stovetop: boil the ravioli until tender, melt butter in a skillet, add lemon juice and zest, then toss the ravioli in the sauce to coat. The vibe is a cross between comfort food and light fine dining — perfect for a quick weeknight dinner that still feels celebratory, or a weekend brunch plate when you want something special without long prep.
Ingredients for Lobster Ravioli with Lemon Butter Sauce
For the Base
- 12 ounces lobster ravioli (about 340 g)
For the Sauce
- 1/2 cup unsalted butter (113 g)
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon lemon zest (about 1 lemon)
To Serve
- 1/4 cup grated Parmesan cheese (about 25–30 g)
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Ravioli: Use store-bought lobster ravioli for speed. If unavailable, a good seafood or crab ravioli works as a close substitute (optional).
- Butter: Unsalted keeps control of sodium. You can use lightly salted butter if that’s all you have; reduce added salt. For a lighter swap, use a high-quality light butter spread, but the sauce won’t be as rich (optional).
- Lemon: Fresh lemon juice and zest give the best bright flavor. Bottled lemon juice will work in a pinch, but add zest if you can.
- Parmesan: Freshly grated Parmesan tastes best. For a lower-sodium option, use a hard cheese with less salt or use less cheese and finish with extra lemon zest.
- Herbs: Fresh parsley is bright and classic. If you only have dried herbs, use sparingly (optional).
Step-by-Step Instructions
Step 1 – Prepare the ravioli
Bring a large pot of salted water to a rolling boil. Add the 12 ounces of lobster ravioli and cook according to the package directions until just tender. Drain, reserving a small cup of the pasta water.
Visual cue: Ravioli should float and look plump when they are nearly done.
Step 2 – Melt the butter
While the ravioli cooks, place 1/2 cup unsalted butter in a large skillet over medium heat. Allow it to melt gently and begin to foam. Do not let it brown.
Pro cue: If butter starts to brown, lower the heat to prevent a nutty flavor — you want a clean butter sauce.
Step 3 – Add lemon flavor
Stir in 2 tablespoons lemon juice and 1 tablespoon lemon zest into the melted butter. Stir to combine and warm through for 15–30 seconds. Taste and adjust the lemon for brightness if needed.
Step 4 – Toss the ravioli in the sauce
Add the drained ravioli to the skillet and gently toss to coat, using tongs or a wide spatula. If the sauce seems a little thick, add 1–2 tablespoons of reserved pasta water to loosen it.
Visual cue: The sauce should form a thin, glossy coating on each ravioli.
Step 5 – Season and finish
Season with salt and freshly ground pepper to taste. Remove from heat and sprinkle 1/4 cup grated Parmesan over the ravioli, tossing lightly so the cheese melts into the sauce.
Step 6 – Plate and garnish
Divide ravioli between plates. Garnish with chopped fresh parsley and a light grind of black pepper. Serve immediately for best texture and taste.
Pro cue: Serve right away — the ravioli are best when warm and the sauce glossy, not congealed.
Pro Tips for Success
- Read package instructions: cooking time for ravioli can vary; check a piece early to avoid overcooking.
- Reserve pasta water: a tablespoon or two helps loosen and emulsify the butter sauce without watering it down.
- Keep heat medium: too high heat can brown the butter and overpower the lemon.
- Don’t drown the pasta: use just enough sauce to coat each ravioli for best texture.
- Taste as you go: adjust lemon juice and salt at the end — lemon brightens but can mute if overused.
- Use fresh lemon zest: it delivers aroma and a burst of citrus that bottled juice won’t match.
- Grate cheese fresh: pre-grated cheese often has anti-caking agents and won’t melt as smoothly into the sauce.
- Garnish just before serving: parsley adds color and a fresh note that fades if added too early.
Flavor Variations
- Optional: Add a pinch of red pepper flakes to the butter for a subtle spicy lift without changing the base.
- Optional: Finish with a few dots of high-quality olive oil for a peppery note and silky sheen.
- Optional: Stir in a tablespoon of chopped chives or tarragon at the end for a mild herb twist.
- Optional: Swap lemon juice for a tablespoon of white wine vinegar plus extra zest if you want a different acidic profile.
- Optional: Add a few halved cherry tomatoes just before serving for color and a fresh bite without cooking them fully.
Serving Suggestions
- Simple green salad with lemon vinaigrette to echo the sauce’s citrus notes.
- Roasted or steamed asparagus for a classic seafood pairing.
- Light garlic bread or crusty baguette to mop up extra sauce.
- Sautéed spinach with a squeeze of lemon for a warm green side.
- Serve at a dinner party starter course with smaller portions alongside a white wine.
- For a cozy night in, pair with a chilled glass of sparkling water with lemon.
Make-Ahead, Storage & Reheating
- Make-ahead: You can cook the ravioli ahead of time and keep it refrigerated for up to one day. Chill the cooked ravioli in a single layer to prevent sticking. Warm the butter sauce just before serving and toss with ravioli.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The butter will firm up and the ravioli will soften.
- Reheating: Reheat gently in a skillet over low heat. Add a splash of water or lemon juice to loosen the sauce and keep ravioli from sticking. Microwave reheating can overcook and make the pasta soggy, so use low power in short bursts if needed.
- Texture note: Refrigeration will slightly soften the pasta and make the sauce firm. Freshly served is always best for texture.
Storage and Freezing Instructions
- Fridge: Store cooked ravioli with sauce separately in an airtight container for up to 2 days. Keep parmesan and parsley separate to maintain texture.
- Freezing: Freezing cooked ravioli in this butter sauce is not recommended — the butter can change texture and the filling can become watery after thawing. If you want to freeze, freeze uncooked lobster ravioli on a baking sheet in a single layer until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen according to package directions when ready.
- Thawing: Thaw frozen uncooked ravioli in the fridge before cooking if you prefer; cook gently to avoid tearing.
Nutrition Facts (Per Serving)
Assumes recipe makes about 2 servings.
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —:| —:| —:| —:| —:
800 kcal | 20 g | 42 g | 66 g | 1 g | 900 mg
Estimates vary by brands and portions.
FAQ About Lobster Ravioli with Lemon Butter Sauce
Q: My sauce is too thin. How do I fix it?
A: Cook it a little longer on low to reduce, or remove ravioli and simmer sauce a minute until it thickens, then return ravioli and toss.
Q: How do I know when ravioli are done?
A: When ravioli float and feel tender but still hold their shape, they are done. Taste one to be sure; it should not be gummy.
Q: The butter browned — can I still use it?
A: Light browning adds a nutty flavor, but if it smells burnt, start over with fresh butter and lower the heat.
Q: Can I add cream to the sauce?
A: You can add cream optionally, but that changes the simple lemon-butter profile. If adding cream, use only a splash and warm gently.
Q: Can I substitute frozen ravioli?
A: Yes. Follow package instructions and adjust cooking time; frozen ravioli may need more time and a bit of extra sauce.
Q: How much salt should I add?
A: Taste before adding salt; Parmesan and the ravioli filling add saltiness, so season lightly and adjust at the end.
TastyInspo Notes
- Finish with a small extra pinch of lemon zest at service for a bright aroma.
- Use a wide, shallow skillet to toss ravioli gently and coat them evenly.
- If plating for guests, spoon sauce onto the plate first, then nest ravioli on top for a polished look.
- Keep garnishes simple — chopped parsley keeps the plate clean and fresh.
- Use warm plates to keep the sauce glossy longer at the table.
Troubleshooting
- Bland flavor: Add a touch more lemon juice or a pinch of salt; Parmesan may help boost savory notes.
- Overcooked ravioli: Reduce boiling time next time and test early. Overcooked ravioli become mushy and tear easily.
- Watery sauce: Simmer briefly to reduce, or add a small spoon of grated Parmesan to help thicken.
- Butter burns: Lower heat, remove the pan from heat while adding lemon, and swirl butter instead of boiling.
- Ravioli sticking: Toss with a small amount of butter right after draining and keep moving gently when saucing.
Final Thoughts
This Lobster Ravioli with Lemon Butter Sauce delivers bright, rich flavor with very little fuss. It’s a fast way to serve something that looks and tastes special — perfect for a simple weeknight upgrade or an easy dinner party starter. Enjoy the contrast of sweet lobster, silky butter, and fresh lemon in every bite.
Conclusion
For another lemon-butter seafood pasta idea and inspiration for sauces, see this related recipe: Lobster Ravioli with Lemon Cream Sauce – Foodess
Lobster Ravioli with Lemon Butter Sauce
Ingredients
For the Base
- 12 ounces lobster ravioli (about 340 g)
For the Sauce
- 1/2 cup unsalted butter (113 g)
- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon lemon zest (about 1 lemon)
To Serve
- 1/4 cup grated Parmesan cheese (about 25–30 g)
- to taste Salt
- to taste Pepper
- Fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the lobster ravioli and cook according to the package directions until just tender. Drain, reserving a small cup of the pasta water.
- While the ravioli cooks, place butter in a large skillet over medium heat. Allow it to melt gently and begin to foam without browning.
Cooking
- Stir in lemon juice and lemon zest into the melted butter. Stir to combine and warm through for 15–30 seconds. Adjust the lemon for brightness if needed.
- Add the drained ravioli to the skillet and gently toss to coat. If the sauce seems thick, add reserved pasta water to loosen.
- Season with salt and freshly ground pepper to taste. Remove from heat and sprinkle Parmesan over the ravioli, tossing lightly.
Serving
- Divide ravioli between plates. Garnish with chopped fresh parsley and a grind of black pepper. Serve immediately.
