Garlic Butter Lobster Ravioli: The Restaurant-Worthy Dinner You Can Actually Make at Home
Tender lobster ravioli tossed in a rich garlic butter cream sauce with a splash of lemon—an easy, restaurant-worthy dinner ready in under 30 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner / Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
1 lb lobster ravioli (store-bought or homemade)
4 tbsp salted butter
3-4 cloves garlic, minced
1 small shallot, minced
1/2 cup heavy cream
2 tbsp white wine or brandy (optional)
1 tbsp lemon juice
Shaved Parmesan, for topping
Fresh parsley, for garnish
Salt and black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil.
2. Add the lobster ravioli and cook according to package directions, about 4-6 minutes, until tender. Drain and set aside.
3. While the water heats, melt the butter in a large skillet over medium heat. Add the shallot and cook 1-2 minutes until soft.
4. Stir in the garlic and cook just until fragrant, about 30-60 seconds.
5. If using wine or brandy, pour it in and simmer 1 minute to cook off the alcohol.
6. Reduce heat slightly and stir in the heavy cream. Simmer gently 2-3 minutes until slightly thickened.
7. Season with salt and pepper, then stir in the lemon juice.
8. Gently fold the cooked ravioli into the sauce, tossing to coat.
9. Plate immediately, topping with shaved Parmesan and fresh parsley.
Notes
Don’t let the garlic brown too long or it turns bitter—30 to 60 seconds is plenty.
No heavy cream? A mix of milk and a little extra butter gets you close.
No lobster ravioli? Crab or shrimp ravioli works beautifully with this same sauce.
Best served fresh; leftovers keep in the fridge up to 2 days and reheat best on the stovetop with a splash of cream.