Creamy Lobster Ravioli Sauce
Servings: 4 servings
Ingredients
- 16 ounces lobster ravioli
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ cup dry white wine
- ½ lemon juiced and zested
- 1 cup heavy cream
- 8 ounces lobster meat fully cooked and roughly chopped
- ½ cup shredded parmesan
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the lobster ravioli according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the white wine, lemon juice, and lemon zest to the skillet and bring to a low boil. Reduce for 3-5 minutes.
- Stir in the heavy cream, reduce the heat, and let it simmer for about 5 minutes, stirring occasionally.
- Add the chopped lobster meat and stir it in. Simmer for an additional 3 minutes until the lobster is heated through.
- Remove the skillet from the heat. Gradually sprinkle the shredded parmesan cheese into the sauce, stirring to ensure it melts evenly.
- Salt and pepper to taste. Stir in half the fresh parsley. Add the cooked ravioli and stir gently to coat. Serve and garnish with the remaining parsley.
Notes
Storage: Allow the lobster ravioli (or just the lobster ravioli cream sauce) to cool to room temperature before storing it in an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days. Freezing is not recommended as cream-based sauces may split after being frozen.
