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Lobster Ravioli in Brown Butter Sauce

Lobster ravioli in brown butter sauce pairs tender refrigerated ravioli with golden butter, toasted brown specks, and fragrant sage. Finish with lemon juice and reserved pasta water for a light sauce that coats every ravioli.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the ravioli
  • 4 qt water
  • 1 tbsp kosher salt
  • 2 package (9 oz) lobster ravioli refrigerated
For the brown butter sauce
  • 8 tbsp unsalted butter
  • 8 sage leaves fresh
  • 1 tbsp lemon juice
  • 0.25 tsp black pepper freshly ground

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Cook the ravioli
  1. Bring the 4 quarts water to a boil in a 6-quart pot and stir in the 1 tablespoon kosher salt.
  2. Add the 2 packages refrigerated lobster ravioli and cook according to the package directions, usually 3-5 minutes, until tender.
  3. Reserve 1/2 cup pasta water, then drain the ravioli gently.
Make the brown butter sauce
  1. Melt the 8 tablespoons unsalted butter in a 12-inch skillet over medium heat, swirling the pan for 3-5 minutes until the butter is golden brown with toasted brown specks and smells nutty.
  2. Add the 8 fresh sage leaves and cook for about 30 seconds, until fragrant.
  3. Remove the skillet from the heat, then whisk in the 1 tablespoon lemon juice, 1/4 teaspoon freshly ground black pepper, and 1/4 cup reserved pasta water.
  4. Gently toss in the ravioli, adding the remaining pasta water a little at a time if needed to coat.

Notes

For the best nutty flavor, watch the butter closely as it browns. Refrigerate leftovers for up to 2 days; freezing is not recommended. Use gluten-free ravioli if you need a gluten-free option.