Lobster Ravioli with Creamy Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

Directions

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:

In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
Add the heavy cream and broth to the skillet, stirring to combine.
Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.
Season with salt and pepper to taste.
Combine and Serve:

Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.
Serve the ravioli with the sauce topped with fresh parsley.