🦞 Lobster Ravioli with Creamy Garlic Sauce
Ingredients
For the Ravioli
1 package lobster ravioli (store-bought or homemade)
(If using frozen, thaw according to package directions.)
For the Creamy Garlic Sauce
2 tbsp butter
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup heavy cream
½ cup milk (or more cream if you want it richer)
½ cup grated Parmesan cheese
1 tbsp lemon juice
Salt and freshly ground black pepper, to taste
¼ tsp crushed red pepper flakes (optional, for a little kick)
1 tbsp chopped fresh parsley or basil (for garnish)
Instructions
Cook the Ravioli
Bring a large pot of salted water to a boil.
Add the lobster ravioli and cook according to package directions (usually 3–4 minutes if fresh, 6–7 if frozen).
Drain and set aside, keeping warm.
Make the Garlic Cream Sauce
In a large skillet, melt the butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown).
Stir in flour and cook for 30 seconds to create a roux.
Slowly whisk in heavy cream and milk, stirring constantly until smooth.
Reduce heat to low and let it simmer for 3–5 minutes, stirring often, until slightly thickened.
Add Flavor
Stir in Parmesan cheese until melted and smooth.
Add lemon juice, salt, pepper, and (optional) red pepper flakes.
Taste and adjust seasoning as desired.
Combine & Serve
Gently add the cooked lobster ravioli to the skillet and toss to coat in sauce.
Simmer for 1–2 minutes to let the flavors blend.
Garnish with chopped parsley or basil and an extra sprinkle of Parmesan.
Optional Add-Ins
Shrimp or crab meat: sauté in butter and add to the sauce for extra seafood flavor.
Spinach: stir in fresh spinach during the last minute of simmering for color and freshness.
White wine: replace ¼ cup of milk with white wine for a restaurant-style finish.