Baked Lobster Ravioli - Lemon Butter Limoncello Cream Sauce

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!

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:

1.     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.

2.     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.

3.     Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.

4.     …………………………………

5.     ……………………………………………..

Full instructions: Click here

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