Treat yourself to a luxurious meal without the fuss. These delicate lobster ravioli are filled with sweet lobster meat and creamy ricotta, offering a taste of elegance any night of the week. Best of all, they cook in just minutes-no shell cracking required.
Simply boil the ravioli until tender, then toss with a quick browned butter sauce for a nutty, rich finish. For an extra-special touch, top with sautéed shrimp. This versatile dish works as a quick weeknight dinner or an impressive starter for guests.
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, carefully add the lobster ravioli and reduce the heat to a gentle simmer.
- Cook, stirring occasionally, until the ravioli are al dente and float to the surface, about 3 to 5 minutes.
- Drain the ravioli well in a colander.
- Serve immediately with your choice of sauce, such as browned butter, creamy pink sauce or marinara.
Recipe Tips
Do not overcook the ravioli; they should be tender but still firm to the bite.
For a richer flavor, brown butter in a skillet until it turns golden and smells nutty, then toss with the cooked ravioli.
To make it a heartier meal, serve with a side of sautéed shrimp or a fresh green salad.
FAQ
Can I use frozen lobster ravioli?
Yes, frozen ravioli work well. Cook them directly from frozen, adding an extra minute or two to the cooking time.
What sauces go well with lobster ravioli?
Browned butter, creamy pink sauce (tomato cream), Alfredo or a simple lemon butter sauce are all excellent choices.
How do I store leftover cooked ravioli?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or sauce.
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