Lobster Ravioli with Lemon Garlic Cream Sauce and Blistered Tomatoes

This luxurious lobster ravioli dish is the perfect way to elevate your weeknight dinner. Tender ravioli filled with sweet lobster meat are coated in a silky lemon garlic cream sauce, studded with blistered tomatoes for a burst of acidity. A crunchy panko topping and a fresh spinach salad with bacon and Parmesan complete the meal, offering a delightful contrast of textures and flavors.

Despite its restaurant-quality appearance, this recipe is surprisingly straightforward. With pre-made ravioli and a simple cream sauce base, you can have a gourmet dinner on the table in about 35 minutes. The combination of charred tomatoes, wilted spinach and zesty lemon makes every bite bright and satisfying.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper towel-lined plate. Once cool, roughly chop the bacon. Wipe out the pan.
2. While the bacon cooks, prepare the aromatics: halve and peel the shallot, then finely chop half (or the whole shallot for 4 servings). Peel and mince or grate the garlic. Zest the lemon and quarter it.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the grape tomatoes and season with salt and pepper. Cook until lightly charred and starting to burst, 2-3 minutes. If they haven’t burst, gently press them with a spatula. Transfer to a plate. In the same pan, melt 1 tablespoon butter (2 for 4 servings) with a drizzle of oil over medium heat. Add the shallot and garlic; cook until softened, 2-3 minutes. Turn off the heat and stir in the cream sauce base, a pinch of salt and pepper.
4. Once the water is boiling, add the lobster ravioli and reduce the heat to low. Cook until tender and floating, 3-4 minutes. Reserve 1 cup of pasta cooking water, then drain the ravioli gently. Meanwhile, in a small nonstick pan, melt 1 tablespoon butter over medium-high heat. Add the panko and cook, stirring, until golden brown, 3-5 minutes. Season with salt and pepper and set aside.
5. Return the pan with the sauce to low heat. Stir in the blistered tomatoes, stock concentrate, lemon zest, 1/3 cup reserved pasta water (1/2 cup for 4 servings) and juice from half the lemon. Cook, stirring occasionally and gently crushing some tomatoes, 1-2 minutes. Add half the spinach and cook until wilted, 3-4 minutes. Add the drained ravioli and 1 tablespoon butter (2 for 4 servings); stir gently until the butter melts and the ravioli is coated in creamy sauce. If needed, add more pasta water a splash at a time. Season with salt and pepper.
6. In a large bowl, combine the chopped bacon, half the Parmesan, remaining spinach, juice from the remaining lemon and a drizzle of olive oil. Toss well. Top with half the panko and season with salt and pepper. Divide the ravioli among bowls, sprinkle with remaining panko and Parmesan and serve the spinach salad on the side.

Recipe Tips

FAQ

Can I use frozen lobster ravioli?

Yes, frozen ravioli works perfectly. Just follow the package instructions for cooking time and adjust the boiling step accordingly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of nutmeg. Start with 1/2 cup heavy cream and 1/4 cup broth, then adjust to taste.

How do I make this dish vegetarian?

Omit the bacon and use a vegetable stock concentrate instead of chicken. Replace the lobster ravioli with cheese or mushroom ravioli.