Last Updated June 13th, 2019 at 08:08 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.
Baked Lobster Ravioli - Lemon Butter Limoncello Cream Sauce
Ingredients
Ravioli:
- 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
Lemon Butter (Limoncello) Cream Sauce:
- 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
Instructions
Make Lobster Filling:
- 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.
- 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.
Make 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 Cream 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 parmesan cheese.
Notes
Nutrition
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:
Jessica Robinson says
February 8, 2018 at 8:37 AMGirl, 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.
Allison W says
March 9, 2018 at 7:40 PMYou 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!
Sarah Schneider says
August 4, 2018 at 2:29 PMI 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!!!
Lisa says
August 4, 2018 at 2:34 PMHEY 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!
Sarah Schneider says
August 4, 2018 at 2:31 PMI 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!
Ron says
December 16, 2018 at 5:47 AMLisa-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?
Lisa Torres says
December 18, 2018 at 6:19 PMHey 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!!!
Jenn says
December 18, 2018 at 6:24 AMI 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?
Lisa Torres says
December 18, 2018 at 6:16 PMHi 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!!!
Lilly says
January 8, 2019 at 9:04 AMHi,
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!!
Theresa says
January 8, 2019 at 5:10 PMThis 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!
Lisa says
February 27, 2019 at 3:44 PMYay 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!
Carmen Ball says
February 13, 2019 at 8:29 PMWOW!!! 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.. ❤❤❤
Lisa says
February 27, 2019 at 3:48 PMOh 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!
Leslie says
March 2, 2019 at 2:08 PMCame 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.
Lisa says
March 4, 2019 at 4:13 PMThanks for adding the recipe to your collection Leslie, Happy Cooking!
Kelly says
March 25, 2019 at 6:56 PMYum! 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!
Lisa says
March 25, 2019 at 6:58 PMOH 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!
Josephine Chichi says
April 17, 2019 at 9:34 AMHi,
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
Lisa says
April 17, 2019 at 8:26 PMHi 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?