lobster ravioli sauce recipe
This rich and creamy lobster ravioli sauce pairs perfectly with homemade or store-bought lobster ravioli. With a touch of garlic, herbs, and parmesan, it elevates your dish for an impressive dinner or special occasion.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Pasta pot
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup lobster stock (or seafood stock)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh parsley, chopped
- to taste salt
- to taste pepper
- 12 ounces lobster ravioli store-bought or homemade
Instructions
- In a medium saucepan, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Pour in the heavy cream and lobster stock, stirring continuously. Increase the heat slightly to bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese and whisk until fully melted and combined. Reduce heat to low and let the sauce simmer for about 5 minutes until slightly thickened.
- Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Keep the sauce warm on low heat while preparing the ravioli.
- In a separate pot, cook the lobster ravioli according to package instructions (typically 3-5 minutes in boiling salted water). Drain the ravioli carefully.
- Serve the lobster ravioli topped with the creamy sauce. Garnish with additional parsley or Parmesan if desired.
Notes
Make sure to taste the sauce before serving and adjust the seasoning as needed.
For a little extra flavor, consider adding a pinch of red pepper flakes for heat.
This sauce can also be served with other types of ravioli or pasta if lobster is not available.