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This is a simple, easy and very elegant meal. If you keep these ravioli in your freezer, you are always ready to entertain unexpected guests or whip up a quick meal midweek. I happen to think these Trader Joe brand ravioli are really good but feel free to use any brand you like.

You might also like trying to make your own lobster or crab ravioli using wonton skins. See my recipe for Crab Ravioli.

1. Cook the ravioli in salted boiling water. Make sure the water is not rapidly boiling or it can tear the ravioli. Cook for about four minutes. You’ll finish the ravioli’s cooking in the sauce.
2. Melt butter and oil in a saucepan. Add shallots, salt and pepper until the shallots are soft.
3. Add the ravioli and gently spoon the sauce over them. Plate the ravioli and top with chopped parsley and lemon zest.

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Lobster Ravioli with Lemon Butter Sauce

Trader Joe's Lobster stuffed ravioli are topped with a light and delicious lemon butter sauce. The sauce can be used on other types of pasta, fish or my homemade crab stuffed ravioli.

5 from 1 vote

Prep Time 5

Cook Time 5

Total Time 10

Course Dinner

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1 Package of Trader Joe’s Lobster Ravioli
▢ 2 Tsp. Oive oil
▢ 1 Tbsp. Unsalted butter
▢ 1 Tbsp. Finely chopped shallots (about one small)
▢ Juice of lemon
▢ Zest of one lemon
▢ Salt & Pepper to taste
▢ 1 Tbsp. Chopped Italian parsley

Instructions

Cook the ravioli in salted boiling water. Make sure the water is not rapidly boiling or it can tear the ravioli. Cook for about four minutes. You’ll finish the ravioli’s cooking in the sauce.
Melt butter and oil in a saucepan. Add shallots, salt and pepper until the shallots are soft.
Add the ravioli and gently spoon the sauce over them. Plate the ravioli and top with chopped parsley and lemon zest.

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Keyword dinner, pasta, seafood, shellfish

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.