Bring a large pot of salted water to a rolling boil.

While water heats, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30-60 seconds, ensuring it doesn't brown.

If using, pour in the white wine and let it simmer for 1-2 minutes until it reduces by about half.

Lower the heat and stir in the heavy cream. Bring to a gentle simmer and let it thicken slightly for 3-4 minutes.

Gently add the lobster ravioli to the boiling water. Cook according to package directions, typically 1-2 minutes after they float to the surface.

Turn the sauce heat to low and stir in the Parmesan cheese until smooth. Season with salt and pepper.

Before draining, reserve about 1 cup of the starchy pasta water. Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the sauce.

Gently toss the ravioli to coat. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches a creamy consistency.

Remove from heat and stir in the lemon zest and fresh parsley. Serve immediately, topped with extra Parmesan cheese.