Lobster Ravioli with Garlic Cream Sauce
Ingredients
12 oz store-bought lobster ravioli (or homemade, if preferred)
8 large shrimp, peeled and deveined (optional)
1 tbsp olive oil
½ tsp salt (for shrimp)
½ tsp black pepper (for shrimp)
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood stock
½ cup grated Parmesan cheese
1 tsp Dijon mustard
½ tsp salt (for sauce)
½ tsp black pepper (for sauce)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions (usually 3-4 minutes). Drain and set aside.
2. If using shrimp, heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, and sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the chicken or seafood stock and bring to a simmer.
5. Add the heavy cream, Parmesan cheese, Dijon mustard, salt, and black pepper. Stir well and let simmer for 3-4 minutes until the sauce thickens slightly.
6. Gently add the cooked lobster ravioli to the skillet with the garlic cream sauce, tossing to coat evenly.
7. If using, add the sautéed shrimp on top.
8. Plate the ravioli and shrimp, spooning extra sauce over the top. Garnish with fresh parsley.