Buttery Lemon Cream Sauce for Lobster Ravioli
Ingredients
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 1 cup heavy cream
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh tarragon or flat-leaf parsley, chopped
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons freshly grated Parmesan
- 1 pound lobster ravioli (fresh, refrigerated, or frozen)
- Salt for pasta water
Instructions
- Bring a large pot of generously salted water to a boil over high heat.
- In a wide 12-inch skillet, melt butter over medium heat until foamy and just beginning to turn golden at the edges. Add the diced shallot and cook for 2 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly. Do not let it brown.
- Pour in the white wine. Let it sizzle and reduce for 2 to 3 minutes until reduced by about half.
- Reduce heat to medium-low and pour in the heavy cream. Stir gently and bring to a soft simmer — small bubbles around the edges only. Cook for 5 minutes until slightly thickened.
- Drop the lobster ravioli into the boiling water and cook according to package directions, usually 3 to 4 minutes for fresh or 5 to 6 minutes for frozen. Taste one before draining.
- Stir lemon zest, lemon juice, Parmesan, and fresh herbs into the cream sauce. Season with salt, pepper, and red pepper flakes to taste.
- Using a slotted spoon or spider strainer, transfer ravioli directly from the water into the sauce, bringing a little pasta water with them. Toss gently to coat.
- Serve immediately with extra Parmesan and fresh herb leaves on top.
Notes
Never boil the cream at high heat — keep it at a gentle simmer or the sauce will break and turn greasy. Low and slow is the only way with cream sauces.