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A white plate filled with heart shaped lobster ravioli garnished with parsley.
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5 from 15 votes

Lobster Ravioli With Lemon Butter Sauce

Lobster Ravioli with a Lemon Butter Sauce uses a baked ravioli technique you can prep ahead for dinner parties, holidays, and romantic nights. This recipe can be made ahead with wonton wrappers and baked instead of boiling the ravioli. It is a perfect recipe for the holidays or special dinners like Valentine's Day.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: lobster ravioli, lobster ravioli recipe, lobster ravioli sauce
Servings: 24 large ravioli
Calories: 197kcal



  • 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


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.


Won Ton Wrappers

I tested boiling with won-ton wrappers, and they resulted in less delicious flavor, a pale color, and the filling leaked out! So I went with baking them, it is faster, easier, and tastes amazing. Plus the whole point of this technique is you can prep the sheet pan ahead and bake them when you are ready to eat. 
You can certainly make these ravioli with ravioli pasta and boil them the traditional way. But the advantage to baking ravioli is you can prep these ahead of a dinner party or romantic evening.


Calories: 197kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 317mg | Potassium: 73mg | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 0.8mg