Skip the messy shell cracking and enjoy all the luxury of lobster with these quick-cooking ravioli. Filled with sweet lobster meat and creamy ricotta, these pasta pillows are simmered until tender, then gently tossed in a warm marinara sauce. A generous sprinkle of Parmesan cheese adds a savory finish.
This dish comes together in just minutes, making it perfect for a weeknight indulgence or a simple yet impressive dinner for two. Serve with a side salad and crusty bread for a complete meal.
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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 the ravioli are al dente and float to the top, about 3-5 minutes. Drain well.
- Heat a medium pan over medium-high heat. Add the marinara sauce and bring to a low simmer. Gently stir in the drained ravioli until evenly coated.
- Top with grated Parmesan cheese. Divide between bowls and serve immediately.
Recipe Tips
For best results, do not overcook the ravioli; they should be tender but still hold their shape.
Use freshly grated Parmesan cheese for superior flavor and meltability.
If the sauce seems too thick, add a splash of pasta cooking water to thin it slightly.
FAQ
Can I use frozen lobster ravioli?
Yes, frozen ravioli works well. Follow the package instructions for cooking time, usually a minute or two longer than fresh.
What can I serve with lobster ravioli?
A simple green salad with lemon vinaigrette and crusty garlic bread are classic accompaniments.
Can I make this dish ahead of time?
This dish is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or marinara.
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