Keto Lobster Ravioli
Elevate your low-carb dinner game with this rich and decadent Keto Lobster Ravioli. This creative recipe reimagines traditional pasta by using perfectly melted mozzarella sheets as a keto-friendly alternative to dough, holding a luscious filling of tender lobster, ricotta, and Parmesan cheeses. Each bite is a perfect balance of creamy, cheesy goodness and the sweet, delicate flavor of fresh lobster, enhanced by aromatic garlic, fresh basil, and a zesty lemon butter sauce. Ready in under 45 minutes, this impressive dish is ideal for a special occasion or whenever you want to indulge guilt-free while staying true to your keto lifestyle. Serve it with a simple side salad or sautéed vegetables for an unforgettable low-carb feast.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 4 oz Cream cheese, softened
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 piece Egg yolk
- 8 slices Mozzarella cheese slices
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Fresh lemon juice
Instructions
Bring a pot of salted water to a boil. Add the lobster tails and cook for 8–10 minutes until they turn bright red and the meat is cooked through.
Remove the lobster tails from the pot and let cool slightly. Extract the lobster meat, chop finely, and set aside.
In a medium bowl, combine the cream cheese, ricotta cheese, half of the Parmesan cheese, egg yolk, garlic powder, salt, and black pepper. Mix well until smooth and blended.
Add the chopped lobster and fresh basil to the cheese mixture, and fold gently to incorporate.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Arrange the mozzarella slices on the baking sheet, with each slice slightly overlapping the next to form a sheet. Bake for 5–6 minutes or until the cheese has melted and is bubbly.
Remove the mozzarella sheet from the oven and let it cool for a minute. Use a sharp knife or pizza cutter to cut the cheese sheet into 4 rectangular sections.
Carefully flip each rectangle and place an equal amount of lobster mixture in the center of each piece. Fold over the edges like an envelope to seal the filling inside.
Melt the unsalted butter in a small saucepan over medium heat. Add fresh lemon juice to create a lemon butter sauce.
Place the ravioli back on the parchment-lined baking sheet and return to the oven for another 5 minutes, just to heat through and firm up.
Serve the lobster ravioli drizzled with the lemon butter sauce and the remaining Parmesan cheese on top.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 2.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 836 mg | 64% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
