From the Renzi Kitchen

Lobster Ravioli in Creamy Lemon Dill Dressing



5 pieces Lilly's Lobster Ravioli
¼ Cup Byrne Dairy Greek Yogurt
2 Tbsp Ken's Extra Heavy Mayonnaise
¼ tsp Lemon Zest
1 Tbsp Lemon Juice
1 ea. Garlic Clove, finely chopped
1 large Sprig Dill
Durkee Kosher Salt, to taste
Durkee Black Pepper, to taste


Cook lobster ravioli and set aside to cool. For the dressing – Combine yogurt, mayonnaise, lemon juice and zest, and finely chopped garlic and dill. Once combined, toss cooled lobster ravioli in fresh dressing. Serve chilled.

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Recipe adapted from Lilly's Fresh Pasta