21 Serving Suggestions for Lobster Ravioli

Do you intend to make lobster ravioli? Because of its flavor and components, this interesting meal represents a high-quality cuisine. It is regarded as a respectable gourmet worthy of being served on any special occasion. But if you’re going to serve it, you’ll want it to be done well. So, what should you serve with your lobster ravioli?

The greatest side salads with lobster ravioli are lemony green salad with radicchio and arugula salad. You may use broccoli, asparagus, mushrooms, brussels sprouts, or zucchini as veggies. When it comes to meat, prosciutto goes well with lobster ravioli.

To begin, decide on your dinner menu: will it include simply fish or a combination of meat and fish? How many sides will you serve? Next, I would recommend looking over the list and selecting something that offers a balanced diet with all macronutrients required.

What Veggies Go With Lobster Ravioli?

Most of the veggies listed below are cooked in simple and almost identical ways using olive oil or butter and fresh or dried herbs. I like to prepare it this way, but you may add other ingredients to make it more complicated.

• RELATED: What to Serve with Ravioli of Any Kind?

Broccoli 

Broccoli is a soft vegetable that goes well with hearty dishes like lobster ravioli. You have protein and carbohydrates on your platter, therefore you need some extra veggies. According to scientific research, broccoli is one of the greatest vegetables to eat with fish and shellfish.

In this situation, you may cook broccoli whichever you wish and serve it with the lobster ravioli. Roasting them with herbs, olive oil, salt, and lemon juice is my preferred method. Bake for 10 minutes, or until the broccoli is crisp and ready to eat with the ravioli.

Another option is to boil them and serve them in a salad with balsamic vinegar and olive oil, maybe with other vegetables such as cauliflower and carrots.

Asparagus

Asparagus is another vegetable that goes well with fish. You may make a mustard dressing in this scenario. Begin by cooking shallots, vinegar, and kosher salt for five minutes, then add mustard and olive oil.

After putting the asparagus through the dressing, let it to absorb as much of the sauce as possible. You may dry the asparagus with kitchen paper or leave it in the liquid to eat with some toast.

Zucchini 

I enjoy pairing zucchini with all ravioli seafood dishes, and it is my favorite veggie to have on my table. Of course, I’d like to include zucchini in the ravioli sauce, but if that’s not an option, I roast them with herbs and olive oil.

Its softness and sweet flavor are tempting, particularly when roasted with cherry tomatoes and lemon. Tomatoes and lemon will disseminate their own aromas, which have the capacity to make everything taste delicious.

Mushrooms 

What about some oven-fresh mushrooms? I went with the brown Champignon de Paris since it has a more nuanced flavor. Also, it is the simplest dish to cook if you are running late since it requires little work.

Remove the skin from the mushrooms and place them in a baking dish with butter, garlic, parsley, thyme, and lemon. If you want to spice it up, add some balsamic vinegar and soy sauce, or use 1 cup of heavy cream.

Because of the garlic, this dressing will be somewhat hot and acidic. You may also serve them as bruschetta with pieces of bread or simply by themselves to go with the lobster ravioli.

Brussels Sprouts 

A simple yet tasty meal with a hidden ingredient: Parmigiano Reggiano. If you want something easy but unique, marinade the brussels sprouts in a baking pan with all of your favorite herbs, kosher salt, and high-quality Parmigiano Reggiano.

The Parmesan will not melt but will provide a nice saline and salty flavor to the brussels sprouts, thus the flavor will be different from what you are accustomed to. They may also be refrigerated for up to 4 days. You may serve it either hot or cold, but I love it hot.

What Meat to Serve With Lobster Ravioli?

I dislike combining fish and beef since their flavors are so dissimilar. So combining them seems to me like I’m not giving each of them the attention they need. Of course, there are subtle ways to accomplish it.

Bacon or Prosciutto 

Bacon may be added to salads such as avocado salad. Make sure the bacon isn’t overpowering and isn’t the main element in the salad. All of the salads described above have some room for another sort of prosciutto.

You may include some raw prosciutto in melon salads or those with green greens. Several slices of top quality prosciutto, on the other hand, are never too much, particularly when paired with Parmigiano Reggiano.

Foie Gras

If you want to wow your guests with a refined dinner, an ideal option to start the meal is with antipasti and foie gras. Utilize this superb French local product to bring significant value to your meal, but be careful how you serve it.

When we strive to simplify things, we sometimes damage their exclusivity. Serve foie gras with dried and fresh fruits on the same large dish, for example, to balance the freshness and sweetness of fresh fruits with the powerful flavor of dried fruits. You may serve it with fruits such as grapes, figs, pear, or prunes.

I would also venture to add some local nuts to give your dish a personality and to generate additional color changes on the platter.

Serve the foie gras with marmalades such as onion, fig, or any other marmalade. But, since many varieties of marmalade are acceptable, you may use your creativity to choose the appropriate one.

With foie gras as an appetizer and ravioli with lobster, you can be sure that the meal will be memorable and worthwhile.

Steak and Lobster Together 

Let me dispel the idea that Surf and Turf is never a nice combination.

Today’s cuisine has evolved, and although you can prepare and serve such things individually, doing so together is challenging. To begin with, since it is a protein bomb with two very distinct flavors, combining it with wine will be quite tough.

What Salad to Serve With Lobster Ravioli?

Chopped Salad with Lemon Caper Dressing

When I think of fish or shellfish, my mind automatically thinks of lemon caper flavor. Maybe a touch clichéd, but always worthwhile. Tangy Lemon Caper Sauce is available on Amazon, however because this dressing takes just 5 minutes to produce, it is likely to be faster.

2 cup of olives, lemon, lemon zest, salt, and pepper. Everything will be blended in an automated mixer, and the dressing will be ready in less than a minute. All you need is a tin of anchovies, enough of olive oil, capers, and 1

You have a lot of options for salads with this dressing, beginning with practically any kind of green leaf, but a tomato and onion salad would also work well. After you’ve had it, you’ll want to make it whenever you eat seafood, especially lobster.

Lemony Green Salad with Radicchio

I’m not sure how frequently you use radicchio in salads, but this lemony green salad is delicious, particularly with certain seafood dishes like lobster ravioli. You may purchase fresh radicchio and slice it yourself, or you can buy a bag of green leaves from the store. Add cherry tomatoes and cucumber to these green veggies.

Since it includes both honey and lemon zest, the dressing will be sweet yet acidic. You may sprinkle pumpkin seeds or toasted almonds on top.

Arugula Salad

The best thing about seafood or plates of ravioli, or seafood in ravioli, is that it pairs well with a green salad. I eat a fresh, light, and healthful green salad practically every day. In this situation, I’d opt for fresh arugula with the usual dressing of olive oil, lemon, or aceto balsamico.

Of course, adding Grana Padano or Parmigiano Reggiano will improve the taste and saltiness. Instead, only the arugula with some seeds or orange slices would suffice.

Olive Salad

My next recommendation is an olive salad, which is both Mediterranean and simple. Simply said, this salad consists of olives and a delicious dressing. Pick your favorite olives: green, black, or a combo. Supermarkets will most likely have a large selection of fresh and tinned olives. To get the greatest outcomes, I would go with the fresh one.

For the dressing, combine the orange juice and zest with pepper, salt, garlic cloves, chile, and olive oil. Next, pour it over the olives and let them for 30 minutes to allow the olives to absorb all of the sauce’s flavors.

This is the simplest and most popular method to consume olives, but if you want to make a whole salad, combine cucumber, bell pepper, red onion, chickpeas, tomatoes, and green olives. Let olives to dominate the salad by chopping a little quantity of all veggies. This variety is ideal for summer since it is fresh and high in nutritional content.

Pomegranate Salad 

Pomegranate salad is another favorite of mine. If you like salads with fruits and have an adventurous palate, try this salad. The following components are required: Baby arugula, two apples, one pomegranate, goat cheese, and half a cup raw almonds.

This is not a fruit salad; on the contrary, the ginger sauces may make it a touch spicy. For the sauce, you’ll need one tablespoon of apple cider vinegar, maple syrup, a teaspoon of sesame seeds, and a teaspoon of fresh ginger. A little salt and pepper, a dash of cayenne pepper, and you’re done! This delicious pomegranate and ginger salad will make your supper taste like paradise.

Melon Salad 

You’ll be surprised at how many salad options there are for melons. Tropical fruits are sweet and fresh, and when combined with the right veggies and dressing, they make for spectacular salads.

The most basic concept is to marinade melon with mint leaves in lemon juice and honey. Melon and mint are both very simple to digest and assist to boost the health advantages. This salad will be ready in 10 minutes.

You may cut a Galia green melon and combine it with kiwi, green pepper, baby basil leaves, goat cheese, olives, and lemon.

Watermelon cubes, baby arugula, cucumber, and red onion may be combined in another simple salad dish. A touch acidic from the onion, but really fresh with the other veggies and watermelon.

Therefore you may create one of the dishes suggested above and serve it with lobster ravioli.

What Sauces Go With Lobster Ravioli?

Brown Butter Sauce

Start thinking about how you’re going to make the ravioli. It’s either just lobster with garlic and cloves or a filling with additional ingredients like red peppers or ricotta. Depending on the kind, you may make this easy yet tasty brown butter sauce. A complicated filling may accept a basic taste like this as though it offers some more flavor and fat while putting the ravioli itself in the forefront.

It will be ready to serve in 20 minutes, and with some parmesan flakes, it will make lobster ravioli seem simple yet heavenly wonderful. There are just three ingredients required: butter, garlic, and lemon. If you want additional lobster flavor, add some more lobster to the sauce, but otherwise, the filling is plenty.

Lobster Sauce 

Do you believe that if your ravioli are stuffed with lobster, you should avoid having a lobster sauce since it may be too much? No, not at all. If you like lobster, you may make a sauce with more lobsters and heavy cream.

This is a more complicated sauce than butter sauce, which is a basic sauce with numerous mixed ingredients merged into a sweet and salty sauce. Although it is a great blend of onion and garlic, the foundation for this sauce will be butter once again.

A handful of herbs are required; you may follow the recipe’s directions or substitute your chosen herbs. The last two components are heavy cream and a teaspoon of dijon mustard, which will be blended together. This is a complete sauce suited for many types of pasta, but keep in mind that it is high in calories owing to the heavy cream.

Lemon Sauce

Let’s see, a more atypic sauce now. We’re used to spaghetti sauces, fresh tomatoes, and wine. What about a lemon cream dressing instead? It will be acidic, bitter, and soft all at once. Instead of onions, shallots will be used in this dish. Unlike in other recipes where lemon is used sparingly, you will need a whole lemon zest to properly dominate the dish.

The stages must be made at a low temperature to allow the sauce to thicken and the parmesan to melt and form the creamy combination. A delectable sauce will be served with lobster ravioli servings, creating a distinct taste.

Arrabiata

Arrabiata is found anywhere there is pasta. This legendary Italian sauce that has won everyone’s heart is never out of style. If the components are of high quality, the end product will always be one-of-a-kind and a superb complement to lobster ravioli.

Those who like spicy foods will undoubtedly find it appealing. If you don’t like spicy foods, lower the amount of chili pepper and increase the amount of garlic, basil, and Parmigiano Reggiano.

If you cook it yourself, be patient since it will take some time, but it will be worth it because nothing compares to fresh homemade sauce.

Again, don’t overlook one thing: high-quality ingredients make all the difference.

What Other Side Dishes Go With Ravioli?

Crusty Bread

Consider serving some crusty bread with the lobster ravioli. Many like dipping their final bits of fresh or crusty bread in the leftover sauce. If you want to gauge the success of the sauce, consider how much your friends and family like dipping bread in it.

Lemon Meringue Pie

A lemon meringue pie, although not strictly a side dish, may be a fantastic way to round off the dinner. These sweets are fresh, not particularly sweet, but more acidic, and may go with any ravioli. Yet, because lemon is the number one alley of all seafood, why not include it in a dessert as well?

Based on the menu, you may also consider whether or not to fill it with meringue. If you think it’s too much, a basic lemon pie will suffice.

Citrus Fruit Salad

You may serve this fruit salad as a salad or as a side dish since it can work both ways. Save all of the liquid produced when peeling the fruits since you will soak all of the fruits in this juice at the end.

It’s as simple as that: one pomegranate, one orange, and one grapefruit, peeled, sliced, and chilled in the fridge for several hours. Serve it in a bowl so your visitors may drink it with a spoon.

I like to serve this salad as a side dish from the start, so it may be eaten with the main course.