Lobster Ravioli with Lemon Butter Cream Sauce
A quick and easy lobster ravioli dish dressed in a rich lemon butter cream sauce, perfect for impressing guests or enjoying a cozy meal at home.
Ingredients
Main Ingredients
- 1 package lobster ravioli Use high-quality fresh or frozen ravioli.
- 2 tbsp unsalted butter Adds savory richness.
- 2 tbsp olive oil Preferably high-quality extra virgin.
- 2 cloves garlic, minced Use fresh for best flavor.
- ½ cup heavy cream Can substitute with half-and-half for a lighter version.
- ½ cup chicken or vegetable broth Consider low-sodium options.
- 1 whole lemon, juice and zest Adds brightness to the sauce.
- ½ cup grated Parmesan cheese Freshly grated is ideal.
- to taste salt and pepper Adjust for flavor.
- for garnish fresh parsley, chopped Adds color and fresh flavor.
- optional red pepper flakes Optional for a little heat.
Instructions
Boil the Ravioli
- Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions, usually about 3–4 minutes until they float. Drain and toss with olive oil.
Sauté the Garlic
- In a skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Avoid burning the garlic.
Make the Sauce
- Stir in the heavy cream and broth, bringing to a gentle simmer. Add lemon juice and zest, then whisk in the Parmesan cheese. Let it simmer for 2–3 minutes until slightly thickened.
Add the Ravioli
- Gently stir in the cooked lobster ravioli to coat. Season with salt, pepper, and red pepper flakes if desired.
Serve and Enjoy
- Serve hot, garnished with chopped parsley and a dusting of extra Parmesan.
Notes
For the best results, monitor the cooking time of the ravioli, and let the sauce simmer for depth of flavor. Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 1g
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