Lobster Ravioli with Orange-Tarragon Butter

These cold weather months don’t have to be all about hearty stews. Try lobster ravioli, which doesn’t need much sauce to enhance it. Simply crushing orange zest and juice with fresh tarragon leaves into butter in a mortar and pestle makes a flavorful, acidic yet sweet sauce.

Serve with a salad, perhaps this romaine with pomegranate dressing. Or, if you’re having friends over, double the recipe and serve a couple each as an appetizer.

Lobster Ravioli with Orange-Tarragon Butter


  • 12 lobster ravioli
  • 1/2 stick of fresh, high-quality butter
  • the rind of 1/2 an orange, plus 1 teaspoon of fresh orange juice
  • 2 tablespoons of fresh tarragon, plus more for garnishing
  • 1 teaspoon of salt (I used lemon flake sea salt from The Meadow)
  • 1 teaspoon of black + white sesame seeds
  • white pepper


Bring a pot of water to a boil. Add ravioli and cook for about 6 minutes, until al dente. Meanwhile, in a mortar and pestle or bowl, crush the orange rind, orange juice, tarragon, salt and sesame seeds with butter until combined. Refrigerate until the ravioli are done.

When ravioli are done, plate them then add a tablespoon or so of the cold butter mixture onto the hot ravioli. Garnish with tarragon, a dash of white pepper and some sesame seeds.


Try this Chardonnay Reserva from Viña Ventisquera. Elegant with fruity aromas, this 100% Chardonnay pairs well with shellfish and pasta.

Photo courtesy of Zagat.com

Photo courtesy of Zagat.com

Sometimes I stop by Piemonte Homemade Ravioli and Co. in NYC’s waning Little Italy for their lobster ravioli. This place has been around for over 100 years and they take their pasta very seriously. You could also make this with their goat cheese, sun dried tomato or artichoke ravioli.

Other places for lobster ravioli include Eataly, Russo’s, Di Palo’s Fine Foods and Borgatti’s Ravioli & Egg Noodles in the Bronx.

Mortar & Pestle
This is one of my favorite kitchen tools. I use it to crush spices as well as mash up ingredients.

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