Description
This elegant dish combines the rich flavors of lobster ravioli with a zesty lemon butter sauce, perfect for an indulgent Italian-inspired meal. Ready in just 30 minutes, it’s easy yet impressive!
Ingredients
Scale
- 1 package lobster ravioli
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup chicken or vegetable broth
- Juice of 1 lemon
- Zest of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
Instructions
-
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Add the lobster ravioli and cook according to package instructions (usually about 3–4 minutes, or until they float to the top).
Drain and set aside. -
Make the Lemon Butter Sauce:
In a large skillet, melt the butter with the olive oil over medium heat.
Add the minced garlic and sauté until fragrant (about 1 minute).
Stir in the heavy cream and broth, bringing the mixture to a gentle simmer. -
Add Lemon and Cheese:
Stir in the lemon juice and zest, and let the sauce simmer for 2–3 minutes to slightly thicken.
Add the grated Parmesan cheese, stirring until melted and smooth. -
Combine Ravioli and Sauce:
Gently add the cooked lobster ravioli to the skillet, tossing to coat evenly in the sauce.
Season with salt, pepper, and red pepper flakes (if using). -
Serve:
Plate the ravioli and drizzle with the sauce.
Garnish with freshly chopped parsley and additional Parmesan if desired.
Notes
- For a creamier sauce, you can add a little more heavy cream.
- If you don’t have lobster ravioli, you can substitute with crab or shrimp ravioli for a similar flavor.
- Garnishing with a bit of extra lemon zest enhances the fresh lemon flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg