Lobster Ravioli with Creamy Garlic Sauce

Ingredients (2 servings)

For the Ravioli

• 8–12 lobster ravioli (store-bought or homemade)

• Salt (for boiling water)

For the Creamy Garlic Sauce

• 2 tbsp butter

• 3 cloves garlic, minced

• 1/2 cup white wine (or chicken broth)

• 1 cup heavy cream

• 1/2 cup grated Parmesan

• 1/2 tsp chili flakes (optional)

• Salt & black pepper

• 1 tbsp lemon juice

• 1 tbsp parsley, finely chopped

For the Lobster Garnish (optional but recommended)

• 1 small lobster tail OR 3–4 large shrimp

• 1 tsp butter

• Salt & pepper

• Lemon zest

Garnish

• Microgreens or fresh herbs

• Extra Parmesan

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Instructions

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1. Cook the Ravioli

1. Bring salted water to a gentle boil.

2. Add ravioli and cook according to package instructions (usually 3–5 minutes).

3. Drain carefully and set aside.

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2. Prepare the Lobster (Optional but looks amazing)

1. Slice the lobster tail into medallions.

2. Sear in butter on medium heat for 1–2 minutes per side until opaque.

3. Season with salt, pepper, and a touch of lemon zest.

4. Set aside.

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3. Make the Creamy Garlic Sauce

1. Melt butter in a pan over medium heat.

2. Add minced garlic and sauté until fragrant (about 30 seconds).

3. Deglaze with white wine; simmer 1–2 minutes until reduced.

4. Add heavy cream and bring to a gentle simmer.

5. Stir in Parmesan until melted.

6. Add chili flakes, salt, pepper, lemon juice, and parsley.

7. Let sauce thicken for 2–3 minutes on low heat.

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4. Combine the Ravioli with the Sauce

1. Add cooked ravioli directly into the pan.

2. Spoon sauce over gently to coat without breaking them.

3. Simmer 1 minute to warm through.

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5. Plate the Dish

1. Spoon extra sauce onto a large plate.

2. Place ravioli on top.

3. Add the seared lobster or shrimp.

4. Garnish with microgreens, herbs, or Parmesan.

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6. Serve

• Serve immediately while hot and creamy.

• Perfect with white wine or garlic bread.