Are you thinking of cooking lobster ravioli? This fascinating dish represents a high-quality recipe due to its taste and ingredients. It is considered a decent gourmet worth it to be served on any special occasion. But if you will serve it, you will want it to be served in the best way possible. So, what to serve with lobster ravioli?
Lemony green salad with radicchio and arugula salad are the best side salads for lobster ravioli. Broccoli, asparagus, mushrooms, brussels sprouts or zucchini are just vegetables you can use. When talking about meat, prosciutto is a good addition to lobster ravioli.
Firstly, all you need to do is decide on your dinner menu: will it have only fish or a mix of meat and fish? How many side dishes will you have? Then, I would suggest going through the list and deciding on some selection that creates a balanced diet with all macronutrients needed.
What Veggies Go With Lobster Ravioli?
Most vegetables below are prepared in easy and almost the same recipes with some olive oil or butter and fresh or dried herbs. I prefer to cook it like that, but you can feel free to put more elements to make it more complex.
Broccoli is a soft vegetable suitable for consuming with heavy plates like ravioli with lobster. Practically, you have the protein and carbs on this plate, so you need some more vegetables here. Scientific studies show that broccoli is one of the best vegetables to be consumed with fish and seafood.
In this case, you can prepare broccoli in the way you like it most and accompany the lobster ravioli. I prefer to roast them with some herbs, olive oil, salt, and lemon juice. Let them bake for 10 minutes until broccoli is crispy and ready to be consumed warm with ravioli.
Another way is to boil them and serve them in a salad with balsamico and olive oil and maybe mixed with other vegetables like cauliflower and carrots.
Asparagus is another good vegetable to consume with fish products. In this case, you can prepare a mustard dressing. First, start frying shallots, vinegar, and a little kosher salt for five minutes, then add mustard and a little olive oil.
After passing the asparagus in the dressing and let it absorb the sauce to the maximum. You can dry the asparagus with kitchen paper or let the juice in your place to enjoy it with a little bread.
I love to pair zucchini with all ravioli seafood recipes, and for me is the number one vegetable to be part of my table. Of course, I would love to have zucchini in the ravioli sauce, but if this is not possible, I prefer to roast them with herbs and olive oil.
Their softness and sweet taste are irresistible, especially when you roast them together with some cherry tomatoes and lemon. Tomatoes and lemon will spread their different smells that have the power to make everything taste amazing.
What about some freshly baked mushrooms? I chose the brown one, Champignon de Paris, as it has a more complex taste. Moreover, it is the easiest recipe to prepare if you are late as they need minimal effort.
Wash the mushrooms nicely, and don’t remove their peel; put them in a baking pan with butter, garlic, parsley, thyme, and some lemon. If you want to make it a little different, you can add some balsamico and soya or opt for 1 cup of heavy cream.
This dressing will be a little spicy due to garlic and acidic. You can even serve them as bruschetta with some slices of bread or just like that to accompany the lobster ravioli.
A basic recipe but very delicious with a bit of secret ingredient: Parmigiano Reggiano. If you want something simple but still different, put the brussels sprouts in a baking pan, and marinate them with all herbs you love, kosher salt, and some high-quality Parmigiano Reggiano.
Parmigiano won’t melt but will give some great brine and salty taste to the brussels sprouts, so the flavor won’t be very common to what you are used to before. They also can be stored for up to 4 days in the fridge. You can also serve it hot or cold, but I prefer it hot.
What Meat to Serve With Lobster Ravioli?
I am not a big fan of mixing fish and meat as they are entirely different in taste. So for me mixing them feels like I am not giving the deserved attention to each of them. But of course, there are ways to do it delicately.
Bacon or Prosciutto
You can put some bacon in different salads like avocado salad. Make sure that the presence of bacon is minimalistic and is not the primary ingredient in the salad. There are some spaces to add another type of prosciutto in all kinds of salads mentioned above.
You can add some crude prosciutto in melon salads or on the ones with green leaves. However, some slices of good quality prosciutto are never too much, especially when served with Parmigiano Reggiano.
If you want to host a sophisticated dinner to leave an impression on your guest, an excellent way to open the dinner is with antipasti and foie gras. Use this excellent French local product to add a great value to your table but put a lot of attention on how you serve it.
Sometimes trying to make things very simple, we destroy their exclusivity. For example, you can serve foie gras with dried and fresh fruits on the same big platter to combine the freshness and sweetness of fresh fruits with a strong taste of dried fruits. Grape, figs, pear, or prunes are just some fruits you can serve it with.
I would also dare to put some local nuts to give your plate an identity and to create more variations of colors on the plate.
Another way to serve the foie grass is with marmalades like onion, fig, or every other marmalade. But, again, you can use your imagination to choose the suitable marmalade as are types are accepted.
With foie grass as an opener and ravioli with lobster can assure you that the dinner will be unforgettable and worth it.
Steak and Lobster Together
Let me break the myth and say Surf and Turf cannot be a good option on any occasion.
Today gastronomy has changed, and you can cook and serve those products separately unique, but together is difficult. Firstly, because it is a bomb of protein with two completely different tastes, you will face extreme difficulties pairing it with wine.
What Salad to Serve With Lobster Ravioli?
Chopped Salad with Lemon Caper Dressing
When talking about fish or seafood, my mind unconsciously goes to lemon caper taste. Maybe a little cliche but always worth it. You can buy Tangy Lemon Caper Sauce on Amazon, but since this dressing takes only 5 minutes to be ready, it probably will be quicker to prepare it.
All you need is a can of anchovies, a generous amount of olive oil, capers, 1/2 cup of olives, lemon, lemon zest, salt, and pepper. You will blend everything in an electronic mixer, and in less than 1 minute, the dressing will be ready.
As per the salad used with this dressing, you have a wide range of ideas, starting with almost all kinds of green leaves, but also a tomato and onion salad will work excellent. Once you taste this, you will sure keep preparing it anytime you consume seafood, including lobster.
Lemony Green Salad with Radicchio
I don’t know how often you implement radicchio in salads, but this lemony green salad can be tasted and enjoyable, especially with some seafood menu like lobster ravioli. You can buy fresh radicchio and chop it by yourself, and you can do the same with green leaves or buy a pack of it in the supermarket. Add to these leafy vegetables some cherry tomatoes and cucumber.
The dressing will be sweet but acidic as it contains both honey and lemon zest. On the top, you can put pumpkin seed or just roasted almonds.
The most excellent part about seafood or plates of ravioli, or seafood in ravioli, is that it goes perfectly with a green salad. I have a green salad almost every day as it’s fresh, light, and very healthy. In this case, among green leaves, I would go for fresh arugula with the classic dressing with olive oil, lemon, or aceto balsamico.
Of course, some Grana Padano or Parmigiano Reggiano will make it better and add more flavor and saltiness. But otherwise, just the arugula with some seeds or orange slices can work.
So Mediterranean and easy, my next suggestion is an olive salad. Simple as that, this salad has only olives and a fantastic dressing. Choose the olives you love, green, black, or a mix. You will probably find a wide variety of fresh and canned olives in supermarkets. I would go for the fresh one to have the best results.
You have to mix the orange juice and zest with pepper, salt, some garlic cloves, chili, and some olive oil for the dressing. Then, pour it into the olives and let the salad rest for 30 minutes so the olives absorb all the tastes of the sauce.
This is the easiest and favorite way to enjoy the olives, but if you want a whole salad, then a mix of cucumber, bell pepper, red onion, chickpeas, tomatoes, and green olives creates a good combination. Chop a small amount of all vegetables and let olives dominate the salad. This type can be used in summer as it’s fresh and contains a lot of nutritional value.
Another favorite of mine is a pomegranate salad. If you love consuming salads containing fruits and have an atypic taste, then out try this salad. Here are the ingredients you will need: baby arugula, two apples, one pomegranate, some goat cheese and half a cup of raw almonds.
This is not a fruit salad; completely contrary, it may be a little spicy due to ginger dressings. You will need some extra virgin olive oil for the sauce, one tablespoon of apple cider vinegar, maple syrup, ½ teaspoon of sesame seeds and 1 teaspoon of fresh ginger. Some salt and pepper, a little bit of cayenne pepper and voila! This fantastic salad with pomegranate and ginger will make your meal taste like heaven.
You will be amazed knowing how many salad ideas you can find about melons. Tropical fruits are sweet and fresh and mixed with suitable vegetables and dressing; they can be turned into unforgettable salads.
The simplest idea is to mix melon with mint leaves and marinate it with lemon juice and honey. Very easy to digest, both melon and mint help improve the health benefits. In 10 minutes, this salad will be ready.
You can choose a green melon, the Galia type, to chop it and mix it with kiwi, green pepper, some baby basil leaves, goat cheese, olive, and lemon.
Another quick salad recipe can be prepared with watermelon cubes, baby arugula, cucumber, and red onion. A little acidic because of the onion and very fresh due to all the other vegetables and watermelon.
So you can choose one of the mentioned recipes, prepare it and serve it with lobster ravioli.
What Sauces Go With Lobster Ravioli?
Brown Butter Sauce
Start thinking: how are you preparing the ravioli? It is only lobster with garlic and cloves, or you are preparing a filling with other ingredients like red peppers or ricotta. Depending on the type, you can prepare this simple brown butter sauce, but very delicious. A complex filling can accept a simple taste like this as if it adds some extra flavor and fat but leaves in the spotlight the ravioli itself.
In 20 minutes, it will be ready to serve, and with some parmesan flakes, it will make lobster ravioli look simple but heavenly tasty. You only need three ingredients: butter, garlic, and lemon. If you want to add more lobster taste, you can add some more lobster in the sauce, but otherwise, the filling has enough.
Do you think that if your ravioli are filled with lobster, you can also not have a lobster sauce because it may be too much? Well, not at all. If you love lobsters, you can also create a sauce with more lobsters and heavy cream.
Utterly different from butter sauce, which is a simple sauce, this is a more complex, with many mixed flavors combined into a sweet and salty sauce. The base for this sauce will be again butter, as it’s a perfect combination of onion and garlic.
A handful of herbs is needed; you can follow the recipe instructions or add your favorite ones. The two last ingredients are heavy cream and a teaspoon of dijon mustard that will be mixed with everything. This is a whole sauce suitable for all kinds of pasta, but remember that it is a bomb of calories due to heavy cream.
Let’s see now, a more atypic sauce. We are used to having pasta sauces, fresh tomatoes, and wine. What about a dressing with lemon cream instead? It will be acidic, bitter, and soft at the same time. Instead of onion, this recipe will be prepared with shallots. Unlike other recipes, where lemon is in small quantities this time, you need a full lemon zest to dominate the recipe correctly.
The steps need to be prepared at low temperature to leave the sauce the required time to get thickened and the parmesan to melt and create the creamy mixture. You will have a delicious sauce together with lobster plates of ravioli that will create a unique flavor.
If there is pasta, there is Arrabiata. This iconic Italian sauce that wins everyone’s hearts is never old-fashioned. If the ingredients are good quality, the result will always be unique and a perfect match for lobster ravioli.
People who love spicy, for sure, will find it charming. But, if you don’t like spicy, then you can reduce the quantity of chili pepper and add more garlic, basil, and a good amount of Parmigiano Reggiano.
If you are going to prepare it by yourself, you need to be patient as it will take some time, but still, it will be worthied as nothing can be compared with fresh homemade sauce.
Once again, don’t neglect one thing: choose high-quality ingredients as it makes all the difference.
What Other Side Dishes Go With Ravioli?
Completely unusual, but consider serving some crusty bread with lobster ravioli. People love to dip fresh or crusty bread in the remaining sauce in their last bites. If you want to evaluate the sauce’s success, this can be a way to see how much your friends and family will love to dip some bread in it.
Lemon Meringue Pie
Maybe not exactly a side dish, but more as a closer, a lemon meringue pie can be the best an excellent option to finish the meal. Fresh, not very sugary, but more acidic, these desserts can suit any ravioli. Still, especially the lobster one, as lemon is the number one alley of all seafood, why not be served in a dessert also.
Depending on the menu that will be served, you can also think if you want or not to fill it with meringue. A simple lemon pie can also be enough if you feel it is too much.
Citrus Fruit Salad
You can decide if you want this fruit salad to be served as a salad or a side dish as it can work both ways. While peeling the fruits, make sure to keep all the juice released because, in the end, you will soak all the fruits in this juice.
Simple as that: one pomegranate, one orange, and one grapefruit, peeled, chopped in a bowl, and left to get cold in the fridge for some hours. Serve it in a bowl so your guests can consume the juice with a spoon.
I prefer to put this salad on the table from the beginning as a side dish, so it can be consumed along with the main course.