Baked Lobster Ravioli in Lemon Butter Limoncello Cream Sauce
I like doing surf-n-turf on Christmas Eve. Lobster seemed like the thing to do … but since we were making Beef Wellington (heavy portion), lobster tail seemed like it would be too much. Eric suggested lobster ravioli — this provides both seafood and a side dish, so it filled the bill!
Baked Lobster Ravioli in Lemon Butter Limoncello Cream Sauce
- RAVIOLI:
- 1 pkg won ton wrappers
- 1 lb lobster tail meat 2 cups cooked/diced or 4 small tails
- 1 large shallot, finely diced
- 1 tsp lemon juice or limoncello
- 1/4 cup ricotta
- 2 Tbsp Asiago cheese
- 1 Tbsp mascarpone cheese
- 2 tsp chopped parsley
- 1/2 cup melted butter
- LEMON BUTTER LIMONCELLO CREAM SAUCE:
- 4 Tbsp limoncello (can substitute lemon juice)
- 2 Tbsp lemon juice
- 1 stick of salted butter (1/2 cup) cut into 1/2″ cubes
- 1/4 cup heavy cream
- garnish: finely chopped parsley
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 (discard), and dice into 1/2″ pieces.
Instead of dicing the lobster, I used a food processor to shred it. This only took a few pulses — be careful, it’s easy to make paste.
In a medium saute pan, heat olive oil and saute the diced shallot for two minutes. Add the 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.
RAVIOLI:
Take 1 wonton wrapper, place on a board and fill with 1 tsp 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 tsp 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 F for 10 minutes. The edges of the ravioli will brown slightly and get a crispy edge. The baking adds amazing flavor!
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.