Lobster Ravioli with Creamy Sauce

Introduction:

Lobster Ravioli with Creamy Sauce is a luxurious and comforting dish perfect for a special dinner. Featuring tender lobster-stuffed ravioli coated in a rich, creamy sauce, this recipe combines fresh flavors and elegant presentation to make any meal extraordinary.

Ingredients

For the Ravioli:

• 1 package (about 12 ounces) lobster ravioli (fresh or frozen)
• Salt, for pasta water

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or seafood broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine (optional)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook according to the package instructions, usually about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.
3. Carefully drain the ravioli and set aside.

Prepare the Creamy Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
3. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
4. Add the heavy cream and broth to the skillet, stirring to combine.
5. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
6. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.
7. Season with salt and pepper to taste.

Combine and Serve:

1. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.
2. Serve the ravioli with the sauce topped with fresh parsley.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Shallots: Sauté chopped shallots along with the garlic for added flavor.
• Additional Lobster: Stir in leftover lobster meat into the sauce for an extra touch of luxury.
• Vegetable Additions: Incorporate spinach or sun-dried tomatoes into the sauce for a different twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the ravioli and sauce together in a skillet over low heat, stirring occasionally. Add a splash of cream or broth if the sauce is too thick.

10 FAQs

1. Can I use pre-made ravioli?
   • Yes, you can use store-bought lobster ravioli. Follow the package instructions for cooking.
2. What can I substitute for heavy cream?
   • You can use half-and-half or a combination of milk and cornstarch as a lighter alternative, though the sauce will be less rich.
3. Is the white wine necessary?
   • The white wine adds depth of flavor but can be omitted if preferred. Substitute with extra broth if needed.
4. How can I make this dish spicier?
   • Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
5. Can I freeze this dish?
   • Freezing is not recommended for the ravioli with sauce as the texture may be affected. It is best enjoyed fresh.
6. What type of Parmesan cheese should I use?
   • Use freshly grated Parmesan cheese for the best melting and flavor.
7. Can I use a different type of cheese?
   • Yes, you can substitute with other cheeses like Pecorino Romano or Asiago, though the flavor will differ.
8. How do I prevent the ravioli from sticking together?
   • Ensure the ravioli is cooked in plenty of salted water and stirred occasionally to prevent sticking.
9. Can I make the sauce ahead of time?
   • The sauce can be made in advance and reheated before serving. Store it separately from the ravioli.
10. What side dishes go well with this recipe?
    • Serve with a simple green salad or garlic bread to complement the rich flavors of the dish.

Conclusion

Lobster Ravioli with Creamy Sauce is a deliciously rich and elegant meal that’s perfect for special occasions or a luxurious weeknight dinner. The combination of tender lobster-stuffed ravioli and a velvety cream sauce makes for a comforting and indulgent dish that’s sure to impress.

Print