Delicious Lobster Ravioli Garlic (Print-Friendly Version)

Silky garlic butter sauce enhances rich lobster ravioli for a touch of gourmet flair at your table.

# What You’ll Need to Make This:

→ Main

01 - 450 g lobster ravioli

→ Sauce

02 - 42 g unsalted butter

03 - 3 cloves garlic, finely minced

04 - 120 ml heavy cream

05 - 25 g freshly grated Parmesan cheese

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

→ Garnish

08 - 15 ml chopped fresh parsley

09 - Lemon wedges, for serving

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add lobster ravioli and cook for 4–5 minutes, or according to package instructions, until al dente. Drain well and set aside.

02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream, stirring to blend, and bring to a gentle simmer. Allow the sauce to thicken slightly, stirring occasionally.

03 - Gently add the cooked ravioli to the skillet. Toss to evenly coat with the garlic butter sauce. Sprinkle in the grated Parmesan cheese, season with salt and pepper, and fold gently to preserve the ravioli's shape.

04 - Transfer ravioli to serving plates. Garnish with chopped fresh parsley and serve with lemon wedges on the side for an optional burst of freshness.

# Extra Tips:

01 - For enhanced depth, add a splash of dry white wine to the sauce as it simmers.

02 - Ensure lobster ravioli is not overcooked to maintain a delicate, tender texture.

03 - Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a small amount of cream for best results.

04 - Vegetarian variation: Substitute lobster ravioli with mushroom ravioli and omit seafood for a vegetarian meal.

Return