Introduction
This Lobster Ravioli in Garlic Butter Sauce is a luxurious and flavorful dish that brings restaurant-quality elegance to your home kitchen. The rich, buttery sauce perfectly complements the delicate lobster-filled pasta, making it a perfect meal for special occasions or date nights.
Ingredients
For the Ravioli:
- 12-16 store-bought lobster ravioli (or homemade if preferred)
- 4 quarts water
- 1 tablespoon salt
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
For Garnish:
- Extra grated Parmesan cheese
- Additional chopped parsley
- Lemon wedges
Instructions
Step 1: Cook the Ravioli
- Bring 4 quarts of salted water to a boil in a large pot.
- Add the lobster ravioli and cook according to package instructions (usually 3-4 minutes for fresh ravioli).
- Drain and set aside, reserving 1/4 cup of pasta water.
Step 2: Prepare the Garlic Butter Sauce
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for 30-60 seconds, until fragrant.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir well until smooth.
- Pour in the reserved pasta water, a little at a time, to help create a silky sauce.
- Add fresh lemon juice and chopped parsley. Stir to combine.
Step 3: Combine and Serve
- Gently toss the cooked ravioli in the garlic butter sauce, ensuring each piece is coated.
- Plate the ravioli and drizzle any extra sauce over the top.
- Garnish with extra Parmesan cheese, fresh parsley, and a squeeze of lemon.
- Serve immediately and enjoy!
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm gently in a skillet over low heat with a splash of cream or butter to maintain the sauce’s consistency.
- Freezing: Not recommended for cooked ravioli, but uncooked ravioli can be frozen for up to 3 months.
Conclusion
This Lobster Ravioli in Garlic Butter Sauce is an indulgent yet easy-to-make dish that is sure to impress. Serve it with a crisp white wine and a side of garlic bread for a truly decadent meal!
