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Lobster Ravioli With Lemon Butter Sauce

This Lobster Ravioli With Lemon Butter Sauce is the ultimate indulgence for seafood lovers. Delicate, store-bought or homemade lobster ravioli is paired with a silky, tangy lemon butter sauce that complements the richness of the lobster filling.
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Equipment

  • Large pot for boiling ravioli
  • Large skillet or saucepan for the sauce
  • Zester or microplane
  • Whisk

Ingredients
  

  • 1 package about 9 oz lobster ravioli
  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Cook the Ravioli:
  • Bring a large pot of salted water to a gentle boil. Add the lobster ravioli and cook according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
  • Start the Sauce:
  • In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown the garlic.
  • Add Cream and Lemon:
  • Stir in the heavy cream, lemon zest, and lemon juice. Whisk the mixture and bring it to a gentle simmer.
  • Incorporate Parmesan Cheese:
  • Add the Parmesan cheese to the sauce, stirring until fully melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Combine Ravioli and Sauce:
  • Add the cooked ravioli to the skillet with the sauce, gently tossing to coat each piece in the luscious lemon butter sauce.
  • Season to Taste:
  • Season the dish with salt and pepper, adjusting to your preference.
  • Serve:
  • Plate the ravioli and sauce, garnishing with chopped parsley for a fresh touch. Serve immediately.