Rich and creamy lobster ravioli sauce made with fresh lemon juice and white wine adding brightness to the sauce without overpowering the flavor the lobster! You only need a few simple ingredients and 20 minutes to create this impressive dinner at home.
chopped fresh parsley, lemon zest, grated parmesan cheese and black pepper
Instructions
Bring a large pot of water to a boil to cook the lobster ravioli according to package directions. Once the water is boiling, add ½ tablespoon of salt and the ravioli. Once the ravioli is finished cooking, reserve ½ cup of pasta water. Meanwhile, make the lemon cream sauce.
Heat the butter in a skillet over medium heat until melted. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook another minute.
Add in the white wine and simmer until reduced by about half, about 1-2 minutes. Add the heavy cream, salt, pepper, nutmeg, and thyme. Simmer about 2-3 minutes until slightly thickened.
Mix in the lemon juice, then the parmesan cheese and stir until melted. If needed, thin out the sauce with a little pasta water.
Serve the lemon cream sauce over the ravioli and garnish with fresh parsley, lemon zest and cracked black pepper.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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