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A bowl of Creamy Spinach Lobster Ravioli covered in a luscious white sauce with spinach and small slices of onion, served on a decorative plate.

Creamy Spinach Lobster Ravioli

Creamy spinach lobster ravioli is a delightful variation of the classic lobster ravioli dish, enhanced with the addition of spinach for extra flavor and nutrients. This dish typically features tender lobster meat combined with ricotta cheese, herbs, and seasonings, all wrapped in delicate pasta pockets. The ravioli are then cooked until tender and served with a luxurious creamy sauce infused with heavy cream, white wine, lemon juice, garlic, shallot, butter, spinach, and Parmesan cheese. The creamy sauce perfectly complements the sweetness of the lobster and the earthiness of the spinach, while the lemon adds a refreshing citrusy note to the dish. Creamy lemon spinach lobster ravioli is a gourmet treat that promises to impress with its harmonious blend of flavors and elegant presentation. It's an ideal choice for a special dinner or any occasion that calls for a touch of culinary sophistication. I hope ya'll enjoy this dish and let me know how you like it by leaving a comment under the post or just send me a DM on instagram ❤️.
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Prep Time 30 minutes
Cook Time 1 hour
Servings 8 people

Ingredients
  

  • 4 oz spinach roughly chopped
  • 1 medium shallot sliced
  • 6 garlic cloves sliced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 lb lobster ravioli or any type of ravioli
  • 1/4 cup pecorino romano
  • 1 tbsp of butter
  • 4 tbsp olive oil
  • Shake of crushed red pepper
  • Salt & pepper to taste
  • 1 large lemon half sliced into rounds the other half juiced

Instructions
 

  • Bring a pot of water to boil, salt the water, and boil the raviolis for 1 minute before aldente. Set aside.
  • In a pan with olive oil add in lemon rounds, shallots, garlic, crushed red pepper, salt & pepper, and sauté until fragrant and golden.
  • To the pan add lemon juice & white wine. Let that simmer for a few minutes to let the alcohol burnout.
  • Then add in butter, spinach, and more salt & pepper. Sauté until spinach is soft. Once the spinach is soft but still bright green add in heavy cream and stir everything together.
  • Shake over pecorino romano & more cracked black pepper and give it a stir.
  • Toss in your cooked raviolis and let them simmer in the sauce for a minute or so. Serve & Enjoy!
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