Lobster Ravioli in Garlic Butter Sauce for Effortless Elegance
Indulge in the luxurious flavors of the sea with this exquisite Lobster Ravioli, bathed in a velvety garlic butter sauce. This dish epitomizes effortless elegance, offering a gourmet experience that is both simple to prepare and deeply satisfying. Perfect for a special occasion or an elevated weeknight meal, it promises rich, nuanced tastes with minimal fuss.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves gourmet elegance with minimal effort.
- Rich, creamy garlic butter sauce perfectly complements the sweet lobster.
- Quickly prepared, making it ideal for both weeknights and special occasions.
- Features fresh lemon and parsley for bright, balanced flavors.
- Impressive presentation with vibrant colors and enticing aromas.
Ingredients
- 500 g (1 pack) high-quality store-bought lobster ravioli
- 5 g (1 teaspoon) fine sea salt, plus more for pasta water
- 60 g (4 tablespoons) unsalted butter
- 3 cloves fresh garlic, minced
- 1 g (1/4 teaspoon) red pepper flakes (optional)
- 120 ml (1/2 cup) dry white wine (such as Sauvignon Blanc or Pinot Grigio, optional)
- 240 ml (1 cup) heavy cream (35% fat)
- 15 ml (1 tablespoon) fresh lemon juice
- 5 ml (1 teaspoon) fresh lemon zest
- 15 g (1/4 cup) fresh Italian parsley, finely chopped, for garnish
- 25 g (1/4 cup) freshly grated Parmesan cheese, for garnish (optional)
Instructions
- Fill a large pot with approximately 4 liters of water and add a generous amount of salt, about 1-2 tablespoons, to ensure the pasta is seasoned from within. Bring the water to a rolling boil over high heat.
- Carefully add the lobster ravioli to the boiling water. Cook according to the package instructions, typically for 4-5 minutes, or until the ravioli floats and is al dente. Just before draining, reserve about 120 ml (1/2 cup) of the starchy pasta water; this will be crucial for adjusting the sauce's consistency.
- While the ravioli cooks, melt the unsalted butter in a large skillet or sauté pan over medium heat. Once the butter is fully melted and begins to foam slightly, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until it becomes fragrant and translucent but not browned.
- If using, sprinkle in the red pepper flakes for a touch of heat, then pour in the dry white wine. Allow the wine to simmer vigorously for 2-3 minutes, reducing slightly and allowing its alcohol to evaporate, leaving behind its complex flavors.
- Stir in the heavy cream, fresh lemon zest, and fresh lemon juice into the skillet. Continue to cook over medium heat, stirring occasionally, for 3-4 minutes, allowing the sauce to gently thicken until it lightly coats the back of a spoon.
- Using a slotted spoon, or after draining, gently transfer the cooked ravioli directly into the skillet with the sauce. Toss the ravioli carefully to ensure each piece is thoroughly coated in the luscious sauce. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water at a time until the desired consistency is achieved.
- Plate the lobster ravioli, ensuring each serving is generously covered with the garlic butter sauce. Garnish immediately with a sprinkle of fresh Italian parsley and, if desired, a dusting of freshly grated Parmesan cheese. Serve hot and enjoy the elegant flavors.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or sauté pan
- Whisk or spoon for stirring
- Slotted spoon
- Measuring cups and spoons
- Microplane or grater for lemon zest and Parmesan
Essential Success Tips
- Do not overcrowd the pot when cooking ravioli; cook in batches if necessary to ensure even cooking and prevent sticking.
- Taste the pasta water before adding ravioli; it should taste like seawater. This is key for seasoning the pasta from the inside out.
- Do not overcook the garlic; it should be fragrant and translucent, not browned, to avoid a bitter taste in the sauce.
- Adjust the amount of red pepper flakes to your preference; start with a small amount and add more if you like extra heat.
- Always reserve pasta water; it's your secret weapon for emulsifying and adjusting sauce consistency, binding it beautifully to the pasta.
Professional Cooking Secrets
- To achieve a truly silky sauce, once the cream is added, swirl a knob of cold butter into the sauce off the heat at the very end. This 'monter au beurre' technique adds gloss and richness.
- For enhanced flavor, gently toast the red pepper flakes in the butter for 15-30 seconds before adding the garlic, releasing their full aromatic potential.
- Consider adding a tiny pinch of sugar to the sauce to balance the acidity of the lemon juice, especially if your cream or wine is particularly tart, without making the dish sweet.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- For an extra layer of flavor, consider adding 30 ml (2 tablespoons) of brandy to the sauce with the white wine, allowing it to reduce completely.
- This sauce also pairs wonderfully with other seafood pasta or even simple fettuccine or linguine if lobster ravioli is unavailable.
Frequently Asked Questions
Can I make this dish without white wine?
Yes, absolutely. The dry white wine adds a layer of depth and acidity, but the sauce will still be delicious without it. You can substitute with an equal amount of chicken or vegetable broth, or simply omit it and proceed with the cream.
What kind of lobster ravioli should I buy?
Opt for a high-quality, fresh or frozen lobster ravioli from a reputable brand or a specialty Italian market. The quality of the ravioli significantly impacts the overall dish, so choose one with a good lobster filling and tender pasta.
How can I make this dish spicier?
To increase the heat, simply add more red pepper flakes to the garlic butter. You can also finely mince a small amount of fresh chili, like a bird's eye chili, and sauté it with the garlic for a more intense spice.
Nutrition Facts (Per Serving)
Calories: Approximately 600-700, Protein: 25-30g, Fat: 45-55g, Carbs: 35-45g (Estimates vary based on ravioli brand and exact ingredient quantities.)
Allergy Information
Contains dairy, shellfish (lobster), and gluten. For a gluten-free option, use gluten-free ravioli. For a dairy-free version, use a plant-based cream alternative and olive oil instead of butter, though the flavor profile will differ.
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