Lobster Ravioli in Lemon Cream Sauce 🦞🍋
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Ravioli
1 package (9 oz) lobster ravioli (store-bought or homemade)
For the Lemon Cream Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
Juice and zest of 1 lemon
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Ravioli
Boil Ravioli: In a large pot of salted boiling water, cook the lobster ravioli according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Make the Lemon Cream Sauce
Melt Butter: In a large skillet, melt the butter over medium heat.
Sauté Garlic: Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add Cream: Stir in the heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer and cook for about 3-5 minutes, allowing it to thicken slightly.
Add Cheese: Stir in the grated Parmesan cheese and mix until melted and well combined. Season with salt and pepper to taste.
Combine and Serve
Add Ravioli: Gently fold in the cooked lobster ravioli. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Plate: Serve the ravioli in bowls, garnished with fresh parsley and additional Parmesan cheese if desired.
Tips and Variations
Add Vegetables: Incorporate sautéed spinach or peas for added nutrition.
Spicy Option: Add a pinch of red pepper flakes for a little heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy your Lobster Ravioli in Lemon Cream Sauce!