Best Lobster Ravioli Sauce Recipe with Garlic Butter
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4-5 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 3/4 cup heavy cream
- 1 lemon (zest and juice)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 pound lobster ravioli, for serving
- 1/2 cup reserved pasta water
Instructions
- Bring a large, well-salted pot of water to a boil for the ravioli.
- In a large skillet over medium-low heat, melt the butter.
- Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
- Increase heat to medium, pour in the white wine, and let it simmer for 2-3 minutes until reduced by about half.
- Lower the heat to medium-low and stir in the heavy cream, salt, pepper, and optional red pepper flakes. Let it gently simmer while you cook the pasta.
- Cook the lobster ravioli in the boiling water according to package directions (usually 3-4 minutes for fresh).
- Just before the ravioli is done, stir the lemon zest and juice into the sauce. Taste and adjust seasoning.
- Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sauce. Add a splash of the reserved pasta water (about 1/4 cup) to help the sauce coat the pasta.
- Add the fresh parsley and gently toss everything to combine. Serve immediately.
Notes
This recipe is for the sauce only. Be sure to have your lobster ravioli ready to cook alongside it. The sauce comes together very quickly!