Last Updated September 26th, 2018 at 03:40 pm by Lisa
What if I told you that ravioli can be made without pasta dough and not boiled. Would you believe it?
Sheet pan BAKED Lobster Ravioli in a Lemon Butter Limoncello Cream Sauce can be made ahead with wonton wrappers (no pasta) plus no boiling pots of water or fuss!
Heart shaped lobster ravioli, what a sweet way to say I love you…
Well, Lobster Ravioli can be made quickly and easily using wonton wrappers, and baked all at once on a sheet pan!
Who would have thought?
Baked wontons have a nice firm texture, with gorgeous brown edges, and great rich flavor.
If you knew it took forty minutes to make lobster ravioli with a dreamy lemon butter cream sauce, would that make you happy?
Well, keep reading on my friends, because baked wonton lobster ravioli couldn’t get any easier, faster, or less fussy.
Lemon Butter Cream Sauce is one word, H-E-A-V-E-N.
Oh my gosh, it is spoon licking good… and four simple ingredients.
Lemon butter cream sauce can be made by adding either lemon juice or limoncello, an Italian lemon liqueur made with the zest of lemons and easily found in grocery stores.
note: (I have a recipe post in the works to show you how to make your own homemade limoncello -stay tuned!) yay!
We found the limoncello to make the lemon butter cream sauce even tastier, but lemon juice will be absolutely delicious.
- 1 package won ton wrappers
- 1 lb lobster tail meat 2 cups cooked/diced or 4 small tails
- 1 large shallot finely diced
- 1 teaspoon lemon juice or limoncello
- 1/4 cup ricotta
- 2 tablespoons Asiago cheese
- 1 tablespoon mascarpone cheese
- 2 teaspoons chopped parsley
- 1/2 cup melted butter
- 4 tablespoons limoncello or use lemon juice in place of limoncello
- 2 tablespoons lemon juice
- 1 stick of salted butter 1/2 cup cut into 1/2" cubes
- 1/4 cup heavy cream
- garnish: finely chopped parsley
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Boil the lobster: If the lobster tails are frozen, thaw them overnight in the refrigerator. To cook small 8 oz tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 10 minutes or until shells turn bright red, the meat is not translucent, and the tails will curve. For larger or smaller tails, adjust the cooking time as needed. Drain in a colander, cool, remove the meat from the shells (discard), and dice into 1/2" pieces.
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In a medium saute pan, heat olive oil and saute the diced shallot for two minutes. Add the diced cooked lobster and parsley, and stir until mixed for 2 more minutes, let cool down.
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Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.
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Take 1 wonton wrapper, place on a board and fill with 1 teaspoon of the lobster filling. Don't overfill your ravioli or they won't seal, this will be plenty once you press the air out and cut or fold.
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Place another wonton wrapper on top, press down to push the air out, and cut with a ravioli (heart-shaped) cutter of your choice. Wonton ravioli can be cut into shapes: round, square, or heart using an inexpensive ravioli cutters, and the cutter will seal the edges.
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If you don't have a cutter, simply place the teaspoon of filling onto one wonton sheet, and fold into a triangle corner to corner, and press the air out, and press edges closed with your fingers. That's it! Easy..
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Place all filled ravioli onto a parchment lined tray, and brush with melted butter.
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Bake Ravioli 400 degrees for 10 minutes. The edges of the ravioli will brown slightly, and get a crispy edge. The baking adds amazing flavor!
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In a small pan, simmer the limoncello, lemon juice, and whisk in the cubed butter until well combined, then pour in heavy cream, whisk to mix and turn off heat.
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Drizzle sauce over baked lobster ravioli, and garnish with finely chopped parsley and parmesan cheese.
FYI- We tested boiling with won ton wrappers, and they resulted in less delicious flavor, a pale color, and the filling leaked out! So we went with baking, it is faster, easter, and tastes amazing!
Cooked lobster meat diced into 1/2″ pieces.
The lobster ravioli filling…
Lobster ravioli, filled, cut, and brushed with butter ready for the oven.
I love the heart shapes so much! Look for ravioli cutters online or in kitchen stores.
Won ton ravioli can be cut into shapes: round, square, or heart using an inexpensive ravioli cutter and the cutter will seal the edges.
Or if you don’t have a cutter, simply folded into a triangle and press the air out, and edges closed with your fingers.
Bake at 400 degrees for 10 minutes, make the easy sauce in minutes, and you are ready to have a special dinner!
Look below for more special dinner menu ideas to go with this delicious lobster ravioli.
I would suggest a nice green salad with a Green Goddess Dressing, and either a vegetable side dish like grilled asparagus and a sweet dessert treat like Chocolate Chunk Heart Hand Pies.
All The Best Dishes,
Lisa
XO
For dessert try, Cherry Chocolate Chunk Heart Hand Pies:
Another great side dish for lobster ravioli is Grilled Asparagus Gremolata
Try my Green Goddess Salad Dressing over a simple green salad! A classic dressing from the 1970’s:
Girl, these are beyond amazing!! The Limoncello is perfect in this recipe. I’m curious about trying it in my lemon pound cake recipe. Oh good Lord these Lobster Ravioli are so delicious!! And very easy to make.
You had me at Limoncello. 😉 I made these for date night with my boyfriend. I thought I might be getting in too deep with this recipe but your encouragement made me go for it! I am so glad I did, these were so delicious! I served these up with asparagus on the side and it was perfection. Fancy dinner, take that!
I did not use Limoncello and they were still amazing! I love using wonton papers, so inexpensive and great texture. This is a new staple in my house!!!
HEY Sarah! That is fabulous…not everyone would want the limoncello, so thrilled you like to make the ravioli with won ton wrappers, isn’t it easy and fun? I plan to make some new recipes or maybe an appetizer for the holidays this way, everyone loves the NO-FUSS approach of this recipe.
THANK YOU SO MUCH for your kind, sweet comment, it is people like you who make my heart smile, thank you and keep cooking!
I did not use Limoncello and they were still amazing! I love using wonton papers, so inexpensive and great texture. This is a new staple in my house!!! Outstanding!
Lisa-this sounds great. Having a 7 course Italian dinner on Christmas Eve. Think I can prep and bake these ahead of time ..then just warm the ravioli and add the sauce when time to serve?
Hey Ron! Well, I have never made them ahead (baked) and then rebaked. I am afraid the delicate filling would be overdone and the wontons would get tough. Could you assemble on a sheet pan and then pop into the oven, bake, and warm the sauce right before your party? Not sure if that will work…but at least the dish is on a sheet pan only taking up some of your oven space. All the best, and Merry Christmas!!!
I would like to make these for Christmas Eve and have a bunch of other dishes on the menu. Do you think I could freeze them ahead of time and defrost before baking?
Hi Jenn! Well honestly, I have never tested that so I wouldn’t want to say yes and then it has an issue. Freezing dishes usually adds moisture which could affect the way it bakes for sure. What I would do is make the filling and assemble the ravioli the day before, then cover them tightly on a sheet pan in the fridge for a day two max. Then pull out of fridge, and rest on counter about an hour or so to let the pan come to up in temperature a bit, then bake them off. Hope this helps, and Merry Christmas!!!