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 lobster ravioli and cook according to the package instructions: 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 topped with fresh parsley for garnish.
Tips:
For added flavor, sauté some chopped shallots along with the garlic.
Sprinkle extra Parmesan cheese on top of the finished dish to enhance the richness.
Add leftover lobster meat to the sauce for extra lobster flavor.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
