Lobster Ravioli with a Lemon Butter Sauce uses a baked ravioli technique you can make in just over an hour or prep ahead for dinner parties, holidays, and romantic nights.
What if I told you that these can be made without pasta dough and not boiled. Would you believe it?
This is a recipe I developed to have everything ready when entertaining or having a special celebration dinner like a birthday or anniversary. The last thing you want to be doing is cooking in the kitchen!
Simply pull the sheet pan out, and bake them while the sauce reheats. The edges get a golden color with soft succulent lobster ravioli filling tucked inside.
Heart-shaped lobster ravioli, what a sweet way to say I love you...
Why This Recipe Works
- Wonton wrappers are easy to find in any grocery store, and bake all at once on a sheet pan.
- This recipe can be prepped the night before your dinner party, and simply baked in the oven.
- The sauce reheats in just minutes.
- No pots of boiling water to fuss over when you bake ravioli!
- The Lemon Butter Sauce is seriously incredible. Try it on lobster tails, shrimp, scallops, or grilled fish.
- Baked wontons have a nice firm texture, with gorgeous brown edges, and great rich flavor.
- If you knew it took an hour to make lobster ravioli with a dreamy lemon buttercream sauce, would that make you happy?
Readers Comments and Reviews
"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!" Allison
"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!!!" Sarah
"This is very flavorful…yey! Thank you for sharing! Used the sauce over spinach/ricotta ravioli. Also, added shallots and, of course, Garlic?, as well as lemon zest. Oh! So good! And easy!" Theresa
"WOW!!! Well, I only made the lemon butter cream sauce cuz I already had some shrimp & crab raviolis. And just needed a sauce. I was a little apprehensive, but I made it anyway. I did not have the Italian liqueur, so I used the lemon juice like suggested. OMG !!!wow!!!! This sauce is amazing !! thank you thank you thank you.!!! I will be adding this recipe to my recipe book for easy to reach to white sauce for pasta. Thank you again you saved my dinner… I love it, EAZY Peezy and delicious too…I ain’t kidding you... ❤❤❤" Carmen
How To Make Lobster Ravioli
Basically, for this recipe you will:
- boil the lobster tails
- mix the ravioi filling
- assemble the ravioli
- make the lemon butter sauce
- bake
How To Boil Lobster Tails
- You can buy smaller lobster tails in most grocery stores. These are small, approximately 5.5 ounces each with the shell on. Larger tails are available at wherehouse stores, seafood shops or online.
- Once the water boils, they take 10 minutes to cook. 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.
- Keep your heat on high. The water will foam, that is normal. If it comes close to the top of the pot, lay a wooden spoon across the pot and the foam will magically drop down.
- Use curved seafood shears (kitchen scissors work fine too), they can be used on lobster and shrimp. Cut down the center of the lobster shell tail.
- Cut down the center of the under side of the shell.
How To Remove Lobster Meat
- It helps to hold the cooked lobster tail in a clean kitchen towel while using kitchen scissors (or curved lobster shears).
- Once you cut down the middle of both sides of the shell, crack open.
- Pull out the lobster meat.
- Place your thumb under the lobster meat down by tail, and push the meat out of the shell. Be careful of the sharp points of the lobster shell.
- Discard the empty shell, and any grey "sand vein" from the cooked lobster that runs down the tail. Also check for any small pieces of shell and discard.
How To Make Lobster Ravioli Filling
- Dice the lobster meat into ½ inch pieces. 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.
- Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.
Assemble Ravioli
- 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.
- 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.
- 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.
- Place all filled ravioli onto a parchment lined tray, and brush with melted butter.
- 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!
I love the heart shapes so much. Look for ravioli cutters online or in gourmet kitchen stores.
Lobster ravioli, filled, cut, and brushed with butter ready for the oven...
Bake The Ravioli
Bake at 400 degrees for 10 minutes, make the easy sauce in minutes, and you are ready to have a special dinner!
How To Make Lobster Ravioi Sauce
Lemon Butter Sauce is one word, H-E-A-V-E-N.
Oh my gosh, it is spoon licking good... and four simple ingredients.
Lemon Butter Sauce Ingredients
- 4 tablespoons limoncello or use lemon juice in place of limoncello
- 2 tablespoons lemon juice
- ½ cup salted butter cut into ½" cubes
- ¼ cup heavy cream
- garnish: finely chopped parsley
- 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.
- Drizzle sauce over baked lobster ravioli, and garnish with finely chopped parsley and parmesan cheese.
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.
I found the limoncello to make the lemon butter-cream sauce even tastier, but lemon juice will be absolutely delicious. To learn how to make your own Limoncello, take a look at my recipe post.
Serve The Lobster Ravioli
Plate the baked lobster ravioli on warm plates, and drizzle the lemon butter sauce all over. Serve with a fresh green salad and garlic bread.
Try This Lobster Recipe
You have gotta make this Award-Winning Lobster BLT Sandwich, the judges at the Orange County fair voted it #1!
More Romantic Dinner Recipes
Make an elegant Beef Roast (aka Roast Beef) from tenderloin or New York steak. Wonderful to serve for dinner parties, special occasions, or the holidays with a rich red wine sauce. Gorgonzola Stuffed Chicken will be a hit at family dinner with everyone, plus it's a low-carb recipe.
A Beef Stroganoff recipe with tri-tip steak, mushrooms, and creamy rich stroganoff sauce! Grilled Lamb Chops are first rubbed and seasoned with mint salt and paired with sweet juicy peaches for an easy summer side.
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Lobster Ravioli With Lemon Butter Sauce
Ingredients
Ravioli
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 2 teaspoons chopped parsley
- 2 cups lobster tail meat 4 small 5.5 ounce tails
- 1 teaspoon limoncello or lemon juice
- ¼ cup ricotta
- 2 tablespoons Asiago cheese or Parmesan/Pecorino Romano
- 1 tablespoon mascarpone cheese or cream cheese
- 1 package won ton wrappers or sub ravioli pasta dough and boil
- ½ cup melted butter
Lemon Butter Sauce
- 4 tablespoons limoncello or use lemon juice in place of limoncello
- 2 tablespoons lemon juice
- ½ cup salted butter cut into ½" cubes
- ¼ cup heavy cream
- garnish: finely chopped parsley
Instructions
Lobster Meat
- 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.
- To remove the lobster meat, it helps to hold the cooked lobster tail in a clean kitchen towel while using kitchen scissors (or curved lobster shears). Once you cut down the middle of both sides of the shell, crack open. Pull out the lobster meat. Place your thumb under the lobster meat down by tail, and push the meat out of the shell. Be careful of the sharp points of the lobster shell.
- Discard shell, and dice lobster meat into ½" pieces, be sure to remove and discard any small pieces of lobster shell.
Lobster Ravioli Filling
- 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.
- Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.
Assemble Lobster Ravioli
- 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.
- 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.
- 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..
- Place all filled ravioli onto a parchment lined tray, and brush with melted butter.
- 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!
Make Lemon Butter Sauce
- 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.
- Drizzle sauce over baked lobster ravioli, and garnish with finely chopped parsley and grated Asiago or parmesan cheese.
My Costco stopped selling the wonderful lobster ravioli and now sells the brand all the grocery stores sell. Stock up while you can. I will have to try this homemade ravioli now.
Oh NO Maci! I have one-half a package left in my freezer, will try to stock up on my Costco run next week. There might be a new brand that pops up out there...if so I will send a comment here! So thrilled you love the sauce, and happy lobster ravioli hunting!
These are delish! And the cream sauce is so versatile! Such a great go to recipe!
Oh my goodness. This was totally delicious. I used Lobster Ravioli from Costco and added asparagus tips and topped with parmesan cheese. The Limoncello was a perfect add.D
Oh Debbie, yippie! What a wonderful comment, thank you so very much. This sauce is so easy, and delicious..right? I have put in on Gnocchi loved it too. Great idea to top with parmesan too...yum. Thanks for stopping by and sharing your comment and rating.
Had to chuckle when reading your comment because I too fixed lobster ravioli from Costco for dinner tonight for my husband, daughter, and two grandkids. Dinner was an unplanned Friday stretch tonight after a long work week and no dinner organized. Hooray for lobster raviolis from the freezer and this very simple sauce that I found on a Google search. I didn't have Limoncello, in fact didn't know what it was, but did have lots of Meyer lemons. Based on this recipe and comments I was confident to just make a basic butter / lemon sauce for the raviolis. It was a HIT with everyone! YUM! Took only 20 min to make from idea to the table -- most of that time was heating the water to boiling. Also, I am now intrigued and planning to make some Limoncello. Am thinking of how great it will be for summer drinks.
This is WONDERFUL! Great job Jane getting a delicious dinner on the table. Oh, I love lemons and have so many lemony recipes on the site....I make this sauce all the time and use frozen ravioli and even gnocchi! Fast and easy. Limoncello is so easy, and a refreshing summer sipper. Another fast weeknight lemon-based recipe is my Sheet Pan Chicken..here is the link if you wanna peek at it...https://www.delicioustable.com/sheet-pan-chicken/ happy cooking and thank you for your wonderful review!
I didn’t try yet but I am a little confused with the Limoncello. It says replace with lemon juice but if I use the limoncello do I still use the 2 tablespoons of lemon?
Thanks,
Donna
Hey Donna, some people prefer no alcohol in this recipe. So you can use either limoncello (made with vodka) or lemonjuice, your choice. This sauce is amazing either way...enjoy!
Made this for dinner on an ordinary Tuesday night with some lobster ravioli I picked up at the store. We loved it! Seemed like a special occasion. Will definitely keep this sauce in my wheelhouse for other seafood
Yay Judy! Isn't it tasty? Soooo many people love this sauce. I applaud buying lobster ravioli, I do that too! And it is really good on gnocchi if you are a fan or any pasta type.
Someday I hope you make the filling and try it on the won ton wrappers, it is heavenly!
We don’t drink so i didn’t have Lemoncello on hand. However....it was still amazing with just lemon juice, thank you for this recipe!
So glad to hear it, Amanda! This sauce is so good on any pasta, I just made it the other night on gnocchi with shrimp....oh my goodness it was delish. Thanks for your comment so glad you made and loved the recipe!
Just made a big batch of limoncello for Christmas so when looking up what kind of sauce compliments lobster ravioli- had to try this! The sweet alcohol definitely gives this sauce depth and I urge everyone who substituted with lemon juice to give it another go with limoncello! Just pinned and will be making again!
Super happy to hear you loved it Lindsay, isn't is amazing how a few simple ingredients build that flavor? I love this recipe, and made it just the other night on gnocchi, and tossed in some cooked shrimp. Yummy! Thanks so much for your comment and rating, it is so appreciated.
So if I don’t use the limoncello do I use a total of 6 tablespoons of lemon juice instead of the 2 tablespoons of lemon juice with 4 tablespoons limoncello?
Yes Elisa! That will work just fine...enjoy the sauce...it's loved by so many people! Merry Christmas.
I’m wondering where the butter goes in the lobster filling portion of the recipe. I see it called out as 1/2 cup melted butter but don’t see where I was supposed to ad it.thanks
Hi Geri,
The melted butter is brushed on top of the ravioli before baking, hope that helps! You can buy lobster ravioli and just make the sauce, some people do that to save time!
The best ever!
So delicious, the limoncello is a must! Such a great depth of flavour.
I too served mine with garlic and Tyme infused asparagus.
I am known as one of the best chefs in the family and neighbourhood...and this was a big hit. Definitely adding this to my arsenal of gourmet dishes.
Thanks so much for sharing 😄
OH that is wonderful! And thank you for the rating. So many people love this sauce and recipe. I have used it with many pasta dishes. It's a fave in my home too!
This sauce is delicious! Easy to put together also! Thank you so much for sharing.
Thank you so much Sue! So happy you gave it five stars, that really helps everyone know it is delicious. I've made this many times, and it always is a hit when I do..so many use the sauce on pasta and rave about it.
Can I substitute skim or almond milk for heavy cream in the sauce recipe,or should I just skip milk/heavy cream all tpgether?
Hi Cristin! Well, it is a cream sauce, and I have never tested skim or almond milk but it should work. My guess it that the sauce will be a little thin. Part of cooking is to TRY it! So go for it...Thats how I test my recipes for my readers. Trial and error. If you do try it, please come back and let us know how it turned out? Good luck, it is an AMAZING sauce, and people love it. Hope you do too! Happy Cooking.
Hi,
I have made the sauce in the past and it is delicious.
But I do have a question -
If I were to use fresh homemade store bought lobster raviolis how long would I have to bake them in the oven?
Josephine
Hi Josephine! Well, hmmm this recipe was tested using wonton wrappers, not traditional pasta ravioli. I don't think it will work? Funny though, I actually have a pkg of Lobster Ravioli in my freezer from Trader Joes, if at some point I test it, I will update the recipe and reply to your comment! You could try to brush the ravioli with melted butter on a sheet pan if you want to try it, but now honestly I am SO curious (but not sure) if this will work? Thanks for following our recipes and isn't that limoncello/lemon sauce amazing?
I used the Lobster ravioli from Trader Joe’s and it’s was delicious with lemon sauce. Just boil the ravioli according to the package.
Thanks Cindy! I love Trader Joe's so much myself, and I am so glad you made the lemon sauce... appreciate your comment and rating! Happy Cooking.
Yum! I had a 2-pack of lobster ravioli from Costco and didn't want a tomato-based sauce. Meanwhile there are lemons falling off the trees in my San Jose neighborhood and I was also looking for a way to use them. I would not have thought to bake the ravioli but they turned out great, and the sauce was simple and delicious. Thank you!
OH Kelly that is great to hear, and thank you so very much for your comment! Isn't that sauce something? I developed this recipe for Valentine's day and thought it was so much easier than boiling pots of water! Try this recipe sometime, (you can use any filling) but this lobster recipe is out of this world! Thanks for stopping by, and happy cooking!
Came here on a search for something entirely different but these are adOrable and I'm adding the recipe to my list of things to try. Great idea.
Thanks for adding the recipe to your collection Leslie, Happy Cooking!
WOW!!! Well i only made the lemon butter cream sauce cuz i already had some shrimp& crab raviolis. And just needed a sauce. I was a little apprehensive, but I made it anyway. I did not have the Italian liqueur , so I used the lemon juice like suggested. OMG !!!wow!!!! this sauce is amazing !! thank you thank you thank you.!!! I will be adding this recipe to my recipe book for easy to reach to white sauce for pasta. Thank you again you saved my dinner... I love it, EAZY Peezy and delicious too...I ain't kidding you.. ❤❤❤
Oh Carmen you made my day! Isn't it divine? Sometime try it with limoncello, or you can make your own...it is really a hit sauce. People are using it in so many creative ways over pasta and seafood. So glad you loved it, and thanks for making the recipe! And Than k you thank you for the wonderful comment!
This is very flavorful...yey! Thank you for sharing! Used the sauce over spinach/ricotta ravioli. Also, added shallots and, of course, Garlic?, as well as lemon zest. Oh! So good! And easy!
Yay Theresa! I loveeeeeee this sauce too! Easy and so fancy for many ideas...love that you used it on ravioli. Happy Cooking, and thanks for trying the recipe!
Hi,
I was looking for a way to jazz up some premade lobster ravioli. I’ll bakethem according to your recipe and prepare the sauce you suggested
Thanks, for such s great recipe!!
I’ll let you know how this turns out!!
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!!!
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 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!
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!
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!
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.