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lobster ravioli and lemon cream sauce on a plate and garnished with parsley

Lobster Ravioli with Lemon Cream Sauce

Rachel Riesgraf
Rich and creamy lobster ravioli sauce made with fresh lemon juice and white wine adding brightness to the sauce without overpowering the flavor the lobster! You only need a few simple ingredients and 20 minutes to create this impressive dinner at home.
5 stars
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Servings 2 servings

Equipment

Ingredients
  

  • 9-12 ounces store-bought lobster ravioli (or homemade)
  • 2 tablespoons butter
  • ¼ yellow onion, finely diced
  • 3 garlic cloves, minced
  • ½ cup white wine
  • 1 cup heavy whipping cream
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground thyme
  • teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ¼ cup freshly grated parmesan cheese
  • chopped fresh parsley, lemon zest, grated parmesan cheese and black pepper

Instructions
 

  • Bring a large pot of water to a boil to cook the lobster ravioli according to package directions. Once the water is boiling, add ½ tablespoon of salt and the ravioli. Once the ravioli is finished cooking, reserve ½ cup of pasta water. Meanwhile, make the lemon cream sauce.
  • Heat the butter in a skillet over medium heat until melted. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook another minute.
  • Add in the white wine and simmer until reduced by about half, about 1-2 minutes. Add the heavy cream, salt, pepper, nutmeg, and thyme. Simmer about 2-3 minutes until slightly thickened.
  • Mix in the lemon juice, then the parmesan cheese and stir until melted. If needed, thin out the sauce with a little pasta water.
  • Serve the lemon cream sauce over the ravioli and garnish with fresh parsley, lemon zest and cracked black pepper.
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