Treat yourself to a quick and luxurious meal with these lobster ravioli. Filled with sweet lobster meat and creamy ricotta, these tender pasta pillows cook in just minutes. No shell-cracking required-just pure indulgence.
Serve them with a simple browned butter sauce for a nutty richness or try a creamy pink sauce for a touch of elegance. For an extra-special occasion, top with sautéed shrimp for a true crustacean celebration. This versatile dish works for any season or time of day.
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Recipe details
Nutrition per serving
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Ingredients
Instructions
- Bring a large pot of salted water to a boil.
- Add the ravioli and reduce heat to a simmer.
- Cook, stirring occasionally, until ravioli are al dente and float to the top, 3-5 minutes.
- Drain well and serve immediately with your choice of sauce.
Recipe Tips
Don’t overcook the ravioli; they cook quickly and should be tender but firm.
For extra flavor, add a splash of pasta water to your sauce to help it cling to the ravioli.
To make a quick browned butter sauce, melt butter in a skillet over medium heat until it turns golden brown and smells nutty, then drizzle over the ravioli.
FAQ
Can I use frozen lobster ravioli?
Yes, frozen ravioli work well. Cook according to package directions, typically a minute or two longer than fresh.
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 in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or sauce.
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