Description
🦞 Indulge in a rich, velvety lobster ravioli sauce made with buttery shallots, white wine, and a touch of cream for the perfect balance of luxury and comfort. 🍷✨
🍋 Brightened with fresh lemon zest and finished with Parmesan, this restaurant-quality sauce comes together in just 30 minutes—perfect for an effortlessly gourmet meal! 🧀💛
Ingredients
Butter
Shallots
Garlic
White wine (Sauvignon Blanc or Pinot Grigio)
Heavy cream
Chopped chives, tarragon, basil, or parsley
Lemon juice
Lemon zest
Tomato paste or crushed tomatoes (optional)
Parmesan cheese
Salt
Black pepper
Pasta water (reserved)
Lobster meat (optional)
Red pepper flakes (optional)
Spinach (optional)
Prosciutto (optional)
Instructions
1. Melt butter in a pan over medium heat.
2. Add minced shallots and garlic, sauté until fragrant.
3. Pour in white wine and simmer until reduced by half.
4. Stir in heavy cream and mix well.
5. Add tomato paste or crushed tomatoes if making a pink sauce.
6. Season with salt, pepper, and desired herbs like parsley or tarragon.
7. Squeeze in fresh lemon juice and zest for brightness.
8. Sprinkle in grated Parmesan cheese and stir until melted.
9. Optionally, add cooked lobster meat for extra richness.
10. Simmer sauce until thickened and velvety.
11. Cook lobster ravioli separately according to package instructions.
12. Reserve some pasta water and add to the sauce if needed for consistency.
13. Gently toss the cooked ravioli in the sauce to coat.
14. Customize with red pepper flakes, spinach, or prosciutto if desired.
15. Garnish with extra herbs, grated Parmesan, or lemon wedges before serving.
Notes
Add a splash of white wine early in the cooking process to deepen the flavor of the sauce.
Use reserved pasta water to adjust the sauce’s consistency and help it cling better to the ravioli.
Finish with fresh herbs and a touch of lemon zest for a bright, well-balanced taste.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian