Description
This Lobster Ravioli with Lemon Cream Sauce recipe features tender, lobster-filled ravioli bathed in a silky, zesty lemon cream sauce. It’s an elegant dish perfect for special occasions or a restaurant-quality meal at home.
Ingredients
Scale
- 12 oz lobster ravioli (fresh or store-bought)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to package instructions, usually 3-4 minutes, until they float. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, and lemon juice. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the cooked lobster ravioli to the skillet and gently toss to coat with the lemon cream sauce.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
- For a lighter sauce, you can use half-and-half, but the sauce may be less rich and thick.
- Use freshly grated Parmesan for the best melt and flavor.
- Don’t overcook the ravioli; remove them as soon as they float.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 32g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 0mg