Bring a large pot of salted water to a boil.
Add the lobster ravioli and cook according to package instructions (usually 4-5 minutes), or until they float to the top.
Drain and set aside.
2. Make the Creamy Sauce:
In a large skillet over medium heat, melt the butter.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer.
Add the Parmesan cheese, lemon zest, and lemon juice, stirring until the sauce is smooth and slightly thickened.
Season with salt, pepper, and red pepper flakes (if using) to taste.
3. Combine and Serve:
Gently toss the cooked lobster ravioli in the creamy sauce, ensuring each piece is coated.
Remove from heat and drizzle with a little olive oil or an extra pat of butter for added richness.
Garnish with freshly chopped parsley.
4. Optional Garnish:
Add an extra sprinkle of Parmesan cheese or some finely chopped chives for added flavor and presentation.
Tips:
Storage: Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.
Serving Suggestions: Serve with a side of garlic bread or a fresh arugula salad for a complete meal.
Variations: Add sautéed spinach or sun-dried tomatoes to the sauce for extra flavor.
Enjoy your elegant Lobster Ravioli with Creamy Sauce—a deliciously rich and decadent dish perfect for special occasions! 🦞🍝✨
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