Lobster Ravioli in Garlic Butter Sauce

Lobster ravioli is the kind of dish that feels like it should be reserved for special occasions, but with this simple garlic butter sauce, you can bring fine dining flavor to your table in just 20 minutes. It’s elegant, rich, and full of flavor without requiring a long ingredient list or complicated techniques. This recipe is perfect for date nights, dinner parties, or even when you’re treating yourself to something luxurious midweek.

The garlic butter sauce is the true star here—silky, fragrant, and beautifully balanced by the brightness of lemon zest and juice. The touch of red pepper flakes gives it a gentle kick, while Parmesan adds just the right amount of salty depth. It coats the lobster ravioli without overwhelming it, letting the sweet, delicate seafood shine.

Using store-bought lobster ravioli keeps this recipe accessible and easy, but if you happen to have homemade, even better. The whole thing comes together in one skillet, making cleanup a breeze. Serve it with a crisp green salad or warm, crusty bread to mop up every last drop of that garlicky butter.

Whether you’re cooking to impress or just want to elevate your evening meal, this lobster ravioli dish brings restaurant-quality flavor to your home kitchen—no reservation required.

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

• 1 package (9–12 oz) lobster ravioli (store-bought or homemade)
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes (optional)
• Zest and juice of ½ lemon
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• 1–2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the lobster ravioli according to the package instructions, usually about 3–4 minutes. Drain gently and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, if using. Sauté for 1–2 minutes, just until the garlic is fragrant and lightly golden—avoid browning.
3. Stir in the lemon zest and juice, then season with salt and freshly ground black pepper.
4. Add the cooked ravioli to the skillet and gently toss to coat each piece in the garlic butter sauce.
5. Sprinkle the Parmesan cheese over the ravioli and let it warm through for another 1–2 minutes, stirring gently.
6. Plate the ravioli and garnish with chopped parsley. Serve immediately with crusty bread or a chilled glass of white wine.

Variations:

• Creamy Twist: Stir in a splash of heavy cream or a tablespoon of mascarpone cheese to make a richer sauce.
• Add Veggies: Toss in a handful of baby spinach or sautéed cherry tomatoes for added color and flavor.
• Seafood Upgrade: Top with seared scallops or shrimp for a deluxe seafood medley.
• Herb Blend: Swap parsley with fresh basil or chives for a different aromatic touch.

Tips:

• Don’t overcook the ravioli—since they’re delicate, they can fall apart easily if boiled too long.
• Use good-quality butter for the best flavor, as it forms the base of the sauce.
• Grate the Parmesan fresh if possible for better texture and taste.
• If the sauce thickens too much, add a splash of pasta water to loosen it up before serving.
• Serve on warm plates to keep the butter sauce from cooling too quickly.