limoncello 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!

Baked Lobster Ravioli - Lemon Butter Limoncello Cream Sauce

won ton wrappers

lobster

shallot (finely diced)

lemon juice (or limoncello)

ricotta

Asiago cheese

mascarpone cheese

parsley

butter

limoncello (or use lemon juice

lemon juice

salted butter (1/2 cup cut into 1/2" cubes)

heavy cream

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 1/2&quot; 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 Filling:

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 Lobster Ravioli:

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.

Make Lemon Butter Cream Sauce:

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Baked Lobster Ravioli - Lemon Butte...

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