Lobster Ravioli in a Zesty Lemon Butter Sauce Recipe
Ingredients:
For the Lobster Ravioli:
12-16 lobster ravioli (store-bought or homemade)
Salt, for boiling water
For the Zesty Lemon Butter Sauce:
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
¼ cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
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 3-5 minutes for fresh ravioli). Once cooked, drain and set aside.
Prepare the Lemon Butter Sauce:
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Stir in the lemon zest and lemon juice, cooking for another 1-2 minutes.
Add the heavy cream and stir to combine. Let the sauce simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
Combine Ravioli and Sauce:
Add the cooked lobster ravioli to the skillet with the lemon butter sauce. Gently toss to coat the ravioli in the sauce, heating for another minute.
Serve:
Plate the lobster ravioli and spoon extra sauce over the top.
Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese.