Description
Delicious lobster ravioli served in a creamy, tangy lemon butter sauce, enriched with garlic, Parmesan cheese, and fresh parsley. This elegant yet easy-to-make dish combines tender pasta filled with lobster with a smooth, citrusy sauce perfect for a special dinner.
Ingredients
Scale
Lobster Ravioli
- 1 package lobster ravioli
Sauce
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- Juice of 1 lemon
- Zest of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Heat the fat and garlic: In a skillet over medium heat, combine the olive oil and unsalted butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Make the lemon cream sauce: Stir in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer and then add the juice and zest of one lemon, stirring to incorporate all flavors.
- Season and add cheese: Add salt, black pepper, and red pepper flakes if using. Stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating a creamy texture.
- Cook the ravioli: Boil the lobster ravioli according to the package instructions, usually about 3-5 minutes, until they float to the surface. Drain well.
- Toss ravioli in sauce and serve: Add the cooked ravioli to the skillet with the lemon butter sauce. Gently toss to coat each ravioli in the sauce. Garnish with freshly chopped parsley and serve immediately.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Red pepper flakes add a subtle heat; omit if you prefer a mild dish.
- Fresh parsley as garnish adds a bright, fresh note and color contrast.
- Ensure not to overcook the ravioli to prevent them from becoming mushy.
