Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Ravioli:
1 package (about 12 ounces) lobster ravioli (fresh or frozen)
Salt, for pasta water
For the Creamy Sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or seafood broth
1/2 cup grated Parmesan cheese
1/4 cup dry white wine (optional)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Add the ravioli and cook according to the package instructions, usually about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.
Carefully drain the ravioli and set aside.
Prepare the Creamy Sauce:
4. In a large skillet, melt the butter over medium heat.
5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
6. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
7. Add the heavy cream and broth to the skillet, stirring to combine.
8. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
9. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.
10. Season with salt and pepper to taste.
Combine and Serve:
11. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.
12. Serve the ravioli with the sauce topped with fresh parsley.
Tips:
For added flavor, you can sauté some chopped shallots along with the garlic.
A sprinkle of extra Parmesan cheese on top of the finished dish can enhance the richness of the sauce.
If you have leftover lobster meat, you can add it to the sauce for extra lobster flavor.
Enjoy your indulgent Lobster Ravioli with Creamy Sauce!