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Heart shaped Baked Lobster Ravioli with Lemon Butter Limoncello Cream Sauce sheet baked on plate and drizzled with a limoncello butter cream sauce
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4.73 from 29 votes

Baked Lobster Ravioli - Lemon Butter Limoncello Cream Sauce

Sheet pan BAKED Lobster Ravioli in a Limoncello (Lemon Butter) Cream Sauce can be made ahead with wonton wrappers (no pasta) No boiling water or fuss!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: baked pasta, baked ravioli, limoncello sauce
Servings: 20 large ravioli
Calories: 197kcal

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
  • ¼ cup ricotta
  • 2 tablespoons Asiago cheese
  • 1 tablespoon mascarpone cheese
  • 2 teaspoons chopped parsley
  • ½ 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 ½ cup cut into ½" cubes
  • ¼ 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. Cut down the center of the shell using clean kitchen scissors and crack open (discard shell), and dice lobster meat into ½" 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

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!

Nutrition

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