Description
A rich and flavorful Lobster Ravioli in Garlic Butter Sauce recipe that combines tender lobster-filled pasta with a creamy garlic butter sauce, enhanced by white wine and Parmesan cheese. Perfect for a quick and elegant Italian-American seafood dinner.
Ingredients
Scale
Ravioli
- 1 (9-ounce) package lobster ravioli
Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions, usually for 3 to 4 minutes, until they float to the surface and are tender. Drain and set aside.
- Prepare the garlic butter sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned to prevent bitterness.
- Deglaze and simmer: Pour in the white wine or chicken broth and allow it to simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy.
- Season the sauce: Season with salt and black pepper according to your taste. Add fresh lemon juice to brighten the sauce.
- Toss ravioli in sauce: Add the cooked lobster ravioli to the skillet, gently tossing to coat each piece evenly in the garlic butter sauce. Cook for an additional 1 to 2 minutes to heat through and blend the flavors.
- Serve and garnish: Remove the skillet from heat. Plate the ravioli and garnish with chopped fresh parsley for a fresh, colorful finish.
Notes
- You can substitute lobster ravioli with shrimp or crab ravioli for variety.
- Consider adding sautéed spinach or cherry tomatoes to the sauce for extra flavor and color.
- For a richer sauce, replace the wine or broth entirely with heavy cream.
