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Lobster Ravioli in Garlic Butter Sauce

A quick and luxurious seafood pasta dish featuring store-bought or fresh lobster ravioli in a rich garlic butter sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pack Lobster ravioli Store-bought or fresh; frozen works great, thaw slightly if needed
Sauce
  • 4 tbsp Butter Unsalted preferred; use real butter for flavor
  • 3 cloves Garlic, minced Fresh garlic = bigger flavor
  • 1 cup Heavy cream Adds silk and richness
  • 1 tbsp Fresh herbs, chopped Such as parsley or basil; brightens the sauce at the end
  • to taste Salt Season gently, taste as you go
  • to taste Pepper Freshly cracked for the best bite

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil and cook the lobster ravioli according to package instructions. Drain when al dente.
Cooking Sauce
  1. Meanwhile, heat a wide pan over medium heat and melt the butter until it shimmers and smells nutty.
  2. Add the minced garlic and stir; cook for 30–45 seconds until fragrant and just golden at the edges.
  3. Slowly pour in the heavy cream while stirring; the sauce will ripple and begin to thicken in about 2–3 minutes.
  4. Season with salt and pepper to taste, tasting a spoonful so you can adjust.
  5. Add the cooked ravioli to the pan and gently toss to coat, using a wide spatula to avoid tearing.
  6. Finish with a handful of chopped fresh herbs and serve immediately while the sauce is warm and silky.

Notes

Tips: Use frozen ravioli directly from the freezer and add a minute to cook time. Overheating cream causes separation—keep heat medium and stir frequently. Add a pinch of red pepper flakes for heat or lemon zest for brightness.