Ingredients
- For the Lobster Ravioli:
- 1½ lbs fresh lobster ravioli
- For the Lobster Ravioli Sauce:
- 6 tablespoons butter
- 1 shallot, minced
- 1 cup heavy cream (whipping cream or 35% m.f. cream)
- 1 medium lemon, zested and juiced
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- ¾ cup finely grated parmesan cheese
- Minced chives or parsley, for garnish
Instructions
- Prepare the Lobster Ravioli: Bring a large pot of water to a boil and salt it generously. Add the lobster ravioli to the boiling water and cook for 4 minutes (or according to package instructions). Drain the ravioli in a colander.
- Make the Lobster Ravioli Sauce: While the ravioli cooks, melt butter over medium heat in a large saucepan. Add the minced shallot and cook until soft, about 5 minutes. Whisk in the heavy cream, lemon zest, salt, and pepper. Bring to a simmer.
- Finish the Sauce: Remove the pan from the heat and whisk in the parmesan cheese until the sauce is smooth. Stir in 1 tablespoon of lemon juice. Cover the pot and keep it on a warm burner to keep the sauce hot.
- Assemble the Dish: Add the cooked ravioli to the saucepan with the sauce. Toss gently to coat the ravioli in the sauce.
- Serve: Garnish with minced chives or parsley and serve immediately.
Notes
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- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg
