Lemon Butter Lobster Ravioli – Holiday or Date Night Dinner Idea

Let Me Tell You About This Lemon Butter Lobster Ravioli

Alright, so picture this: holiday coming up, everyone’s asking what you’ll make, and here I am—totally sweating in my tiny kitchen, pasta dough plastered to the counter (and probably my shirt). That’s the first time I ever made this lemon butter lobster ravioli. Honestly, I was trying to impress my partner; he’s a seafood nut, and I—let’s just say I used to get lobster mostly from a freezer bag. But after some spilled flour and one slightly overcooked lobster tail, I hit my stride. And listen—it was, if I may, a showstopper. There’s something about folding those little ravioli pockets while humming along to Fleetwood Mac that takes the edge off… well, almost anything.

Why You’ll Probably Love This Too

I make this when everyone’s a bit tired of turkey or ham or literally anything that comes in a roasting pan. My family goes absolutely bananas for it, especially my sister who, oddly enough, never liked seafood until I made this (she claims the lemon butter “changed her mind”). Also, when I’m rushing, store-bought pasta dough totally saves my skin—even though I sometimes get a look from the food snob in the house (looking at you, Mom).

Oh, and if I’m being real, the lemon butter sauce… sometimes I just eat it with a spoon. I know, not very classy, but come on. Who could resist?

What Goes In (With My Oddball Substitutions)

• 1 package fresh pasta sheets (about 250g), or grab wonton wrappers when I can’t be bothered to roll dough
• 8oz cooked lobster meat, chopped—I use frozen if that’s all I get at the shop
• 1/4 cup ricotta (sometimes goat cheese if I’m feeling posh)
• 2 tbsp grated Parmesan—though my grandmother insists on Pecorino Romano, honestly, both rock
• 2 tsp lemon zest (plus a squeeze for zing)
• 1 small garlic clove, smashed with the side of your knife
• 1 egg, beaten (for sealing up the ravioli pockets—one time I tried water, wasn’t the same)
• 1/2 cup (1 stick) butter (just use what you have—salted, unsalted, whatever)
• Fresh parsley and cracked black pepper, to taste
• Optional: Pinch of smoked paprika (not traditional but good on a rainy day)

How To Make Lemon Butter Lobster Ravioli (In My Slightly Messy Way)

1. Mix the filling: Toss your lobster, ricotta, Parmesan, lemon zest, a pinch of pepper (and maybe paprika if you fancy), plus the garlic in a bowl. Give it all a good mix. I usually sneak a taste here, as that’s the only way to really know if it’s singing with flavor.
2. Shape the ravioli: Lay the pasta sheets out; give them a dusting of flour so they won’t stick everywhere (I learned this the hard way). Dollop the filling in small heaps along one sheet—space them a few fingers apart. Brush with that beaten egg then place another sheet over the top. Seal them up with your fingers, pressing around each mound, then cut them out with a knife or—if you’ve got one—a round cutter. Don’t worry if they look wobbly, mine always do, and no one ever complains.
3. Cook the ravioli: Drop them gently into simmering salted water. They only need about 3 minutes; they’ll float when ready. I once left them in too long (got distracted by the dog), and they got kinda soggy—so I don’t recommend that.
4. Make the lemon butter sauce: In a skillet, melt the butter over gentle heat. Toss in garlic for a minute, then squeeze in a little lemon juice. Remove the garlic clove (unless you love the punch; I sometimes forget and bite into it—woo!).
5. Plate it up: Spoon the ravioli onto plates. Douse with the lemon butter sauce, sprinkle over parsley, and crank some black pepper across the top. I go heavy on the sauce—my husband practically licks his plate.

Notes I’ve Gathered (The Hard Way)

• If you overwork the dough, even store-bought, the ravioli edges can get a bit chewy. I try to be gentle now—most days.
• Leftover filling? Toss it onto toast or, honestly, eat it cold (no shame here).
• This tastes amazing the next day. Well, if there’s any left.

Little Tweaks (Some Wins, Some Fails)

• Once tried using crab instead of lobster. Not bad, just not quite as rich.
• I thought adding fresh chili would make it zingy. It just masked the lobster taste—I wouldn’t do that again.
• For a lighter version, swap the butter for olive oil in the sauce, but frankly, butter is better here.

Stuff You’ll Need (And What To Do If You Don’t Have It)

• Big old pot for boiling (but I’ve used a medium saucepan in a pinch—just cook them in two batches so they don’t stick)
• Skillet for your butter sauce (cast iron if you’re feeling fancy, nonstick if you’re not)
• Sharp knife or pizza cutter for cutting ravioli—honestly, even kitchen scissors work. Don’t ask me how I know.

How To Store These Beauties (Though Good Luck With Leftovers)

• Store leftovers in a sealed container in the fridge—they’ll be okay for about a day or two, though honestly, in my house it never lasts more than a day!
• I don’t recommend freezing cooked ravioli; they go a bit mushy. That said, freezing uncooked, well-floured ravioli? Works a treat. Just boil them from frozen (add a minute or two).

What To Eat This With? (My Completely Biased Opinion)

• A simple leafy salad with a sharp vinaigrette (I pile mine with arugula, but any greens work). Or some crusty bread to mop up the sauce—that’s our family tradition.
• Sipping a cold glass of Sauvignon Blanc makes you feel like you’re at a seaside trattoria, trust me.
• This pairs well with a side of roasted asparagus, if you can be bothered.

The Tricks I Learned (And, Okay, One I Messed Up)

• Don’t rush the sealing step. I skimped once and the filling leaked everywhere—made a real mess.
• If your sauce separates, just swirl in a spoonful of pasta water, fixes it right up.
• Actually, I find it works better if you zest the lemon right before adding; the flavor pops more.

FAQ (Because My Friends Always Ask These)

Can I use canned lobster?

I mean, you can. It’s not my favorite—kinda rubbery sometimes—but if it’s what you’ve got, go for it. Just drain it well.

Is homemade pasta worth it?

Some days, yes. Most days? Store-bought sheets work like a charm. Homemade is for when you want a project.

Can I skip the garlic?

Of course! Sometimes I skip it during date night just in case, you know?

What if I don’t have ricotta?

Mascarpone is even silkier, and cottage cheese works in a pinch, just blend it first. Or, cheat with cream cheese.

How many does this recipe serve?

Officially, 2-3 for a holiday dinner, but in reality, it’s barely enough for two hungry people.

Any video suggestions?

Actually yeah, I used this Serious Eats ravioli technique guide the first time, and it’s clear as day! And for lobster tips, LobsterAnywhere is surprisingly helpful.

Anyway, if you do make this, shoot me a message—or, if you discover a genius filling combo, don’t keep it secret! (Someone once told me about using tarragon and now I can’t stop thinking about it.) Right—suppose I should go clean the flour off my jeans now.

★★★★★ 4.80 from 6 ratings

Lemon Butter Lobster Ravioli – Holiday or Date Night Dinner Idea

yield: 4 servings

prep: 40 mins

cook: 25 mins

total: 50 mins

Indulge in this luxurious Lemon Butter Lobster Ravioli, perfect for a special holiday meal or romantic date night. Fresh lobster is enveloped in delicate homemade pasta, finished with zesty lemon butter sauce.

🖨️ Print Pin Recipe

Ingredients

• 10 oz cooked lobster meat, chopped
• 1/2 cup ricotta cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 lb fresh pasta sheets or wonton wrappers
• 6 tbsp unsalted butter
• 1 lemon, zested and juiced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• Fresh parsley, for garnish

Instructions

1. 1
   In a mixing bowl, combine lobster meat, ricotta cheese, Parmesan, chives, salt, and pepper. Mix until smooth and set aside.
2. 2
   Lay out pasta sheets or wonton wrappers. Place a heaping teaspoon of filling on one sheet, top with another, and seal edges tightly. Repeat until all filling is used.
3. 3
   Bring a large pot of salted water to boil. Gently cook ravioli in batches for 3-4 minutes, until they float. Carefully remove and set aside.
4. 4
   Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute, then add white wine, lemon juice, and zest. Simmer for 2-3 minutes.
5. 5
   Add cooked ravioli to the skillet and gently toss in the sauce for 1-2 minutes to coat.
6. 6
   Serve ravioli topped with extra sauce and garnish with fresh parsley.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480cal

Protein: 24 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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