Creamy Lemon Lobster Ravioli with Zucchini Ribbons

Treat yourself to a speedy yet elegant dinner with this creamy lemon lobster ravioli. Pre-made ravioli filled with sweet lobster and ricotta makes this dish a breeze to prepare-no cracking shells or complicated steps required. Simply boil the pasta, whip up a luscious lemon cream sauce and toss with fresh zucchini ribbons for a touch of green.

In just 20 minutes, you’ll have a restaurant-worthy meal that’s perfect for busy weeknights or a special date night. Finish with a sprinkle of Parmesan and a pinch of chili flakes for a delightful kick. Serve immediately and enjoy every bite!

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the ravioli cooks, use a vegetable peeler to slice the zucchini into long ribbons. Thinly slice the scallions, separating white and green parts. Zest the lemon and then cut it in half.
3. In a large skillet over medium heat, combine the cream cheese, sour cream and 2 tablespoons of the reserved pasta water. Whisk until smooth and creamy.
4. Add the zucchini ribbons, white parts of scallions and lemon zest to the skillet. Toss gently for 1-2 minutes until the zucchini is slightly tender.
5. Add the cooked ravioli to the skillet and toss to coat in the sauce. Squeeze in the juice of half the lemon and season with salt and black pepper to taste. If the sauce is too thick, add more pasta water a tablespoon at a time.
6. Divide the ravioli and zucchini among plates. Sprinkle with Parmesan cheese, the green scallion tops and chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen ravioli works perfectly. Just follow the package cooking instructions and adjust the time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the sauce.

Can I substitute the zucchini?

Absolutely! Try spiralized yellow squash, fresh spinach or asparagus spears for a different twist.