Ingredients:
1 package (9 oz) store-bought lobster ravioli (or homemade)
½ cup unsalted butter
3 cloves garlic, minced
1 teaspoon lemon zest
¼ cup freshly squeezed lemon juice (about 1 large lemon)
½ cup heavy cream
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
Lemon wedges (for garnish)
Extra fresh parsley, chopped (for garnish)
Instructions:
Let’s begin crafting a symphony of flavors, shall we? First, bring a large pot of salted water to a rolling boil – imagine it’s a mini ocean welcoming our delicate lobster ravioli. Gently slip the ravioli into the boiling water and allow them to dance for 3-4 minutes, just until they’re perfectly al dente. While they’re having their spa day, let’s turn our attention to the star of the show: the lemony embrace.
In a large skillet, melt the butter over medium heat. As it starts to shimmer invitingly, add the minced garlic, letting it sizzle for a minute or two until it releases its fragrant aroma. Now, for a burst of sunshine, introduce the lemon zest and juice. Allow this delightful mixture to simmer and reduce slightly, concentrating the flavors.
Next, we’ll invite the heavy cream to join the party, along with a touch of red pepper flakes for a whisper of heat (if you’re feeling a little adventurous). Season generously with salt and pepper, allowing your taste buds to guide you. As the sauce simmers and thickens, it will transform into a velvety caress for our ravioli.
Just before the grand finale, stir in the chopped parsley, adding a final burst of freshness. Now, gently introduce the cooked ravioli to their lemony haven, ensuring each piece is lovingly coated. For an extra touch of indulgence, a sprinkle of Parmesan cheese is never amiss.
Serve this symphony of flavors immediately, garnished with a lemon wedge and a final flourish of fresh parsley.
Prep Time: 15 mins | Total Time: 25 mins | Servings: 2