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Lobster Ravioli with Brown Butter Sauce

piece of lobster ravioli cut in half on a black fork sitting on a plate of ravioli.

The best way to serve lobster ravioli is with this easy brown butter garlic sauce. This 5 ingredient, 20 minute pasta dish is easy enough for weeknights but luxurious enough for date nights!

Ingredients

Scale
  • 1 (13 oz) package lobster ravioli
  • 6 tbsp salted butter
  • 1 large clove garlic, minced
  • juice from 1 small lemon, about 2 tbsp
  • reserved pasta water from cooking
  • fresh shaved parmesan

Instructions

  1. Prepare garlic and lemon juice for cooking.
  2. Bring a large pot of water to a boil and add a generous pinch of salt. Cook the ravioli to al dente according to package directions. 
  3. Drain the pasta, reserving about 1 cup of the cooking water.
  4. Heat butter in a large skillet over medium heat, stirring, until butter is just golden.
  5. Turn heat down to low, add garlic and cook about 30 seconds, stirring. Stir in lemon juice.
  6. Slowly pour in the pasta water a little bit at a time, stirring consistently. Cook until you have a thickened, shiny sauce. You will likely not use all of the water.
  7. Add the ravioli and gently stir to coat. 
  8. Serve with plenty of freshly shaved parmesan.

Notes

  • Store leftovers in an airtight container in the refrigerator up to 4 days.
  • Have your butter, garlic and lemon juice ready before you cook, as this dish comes together quickly!
  • You probably won't use all of the pasta water. You want enough to make a thick, shiny sauce but not enough for a watery sauce or to dilute the butter too much.
  • If you're using unsalted butter, taste the sauce and add salt to taste at the end.
  • For more protein, you can add thawed lobster meat or peeled shrimp to the boiling water with the pasta during the last couple minutes of cooking.
  • If cooking ravioli from frozen, do not thaw. Cook 7-8 minutes, or until pasta floats to the top of the pot.

Keywords: lobster ravioli with brown butter sauce, easy lobster ravioli