Lobster Ravioli
Delhi Butter Masala Recipe
Lobster Ravioli with Delhi Butter Masala Cream
Indian × Italian Luxury Fusion
Luxury lobster ravioli finished in a silky Delhi Butter Masala cream sauce with butter, lemon zest and fresh herbs. A fine-dining pasta made in minutes.
Ingredients
- 1 packet Delhi Butter Masala
- 250g ready-made lobster, crab, prawn or cheese ravioli
- 100ml thickened cream
- 30g butter
- 1 tbsp chopped chives or fresh dill
- 1 tsp lemon zest
- Chilli oil (optional)
- Freshly grated parmesan (optional)
- Freshly cracked black pepper
Method
1. Bring a large saucepan of salted water to the boil.
2. Cook the ravioli according to the packet instructions until just tender.
3. Meanwhile, empty the Delhi Butter Masala sachet into a saucepan.
4. Add the cream and butter and stir well.
5. Bring to a gentle simmer over medium heat and cook for 2–3 minutes until smooth and silky.
6. Carefully transfer the cooked ravioli into the sauce.
7. Gently coat each ravioli without breaking them.
8. Finish with chopped chives or dill and fresh lemon zest.
9. Add a few drops of chilli oil if desired.
10. Finish with freshly cracked black pepper and optional parmesan.
11. Serve immediately.
Chef's Serving Suggestion
Serve 3–5 ravioli per plate with the Delhi Butter Masala cream spooned around rather than covering the pasta. Finish with herb oil, microgreens and lemon zest for a restaurant-quality presentation.
