This simple garlic butter cream sauce is perfect for lobster ravioli! It's easy to make and has simple flavors that won't overpower the lobster. It really lets the lobster ravioli shine!
Prep Time: 2 minutesmins
Cook Time: 6 minutesmins
Total Time: 8 minutesmins
Servings: 2servings
Ingredients
2Tbspbutter
1large shallotminced
2large cloves garlicminced
1/8tspfreshly ground black pepper
1/4cupheavy cream
1/8tspfine sea salt
1/4cuphot pasta water
Flat leaf parsley for garnishchopped or chiffonade
Lemon wedges for servingoptional
Instructions
Boil a large pot of salted water* for the ravioli.
In a medium saucepan, melt butter over medium heat. Once butter just begins to brown, add shallot and sauté for about 2 minutes or until shallot is translucent (turn down heat if it begins to brown).
Add garlic and pepper and sauté for 1 more minute. Take care not to burn the garlic.
Your water should be boiling now, so it's time to cook ravioli in a large pot of boiling salted water over medium-high heat.
Pour heavy cream into the saucepan, add salt, bring to a low simmer, then reduce heat to medium-low.
Allow to simmer for about 2 minutes, then add 1/4 cup hot pasta water. Stir well. Thin with more pasta water as needed. Simmer for 1 minute and then turn off the heat.
Arrange lobster ravioli in a shallow pasta bowl, pour sauce on top and garnish with chopped parsley or a parsley chiffonade.
Serve immediately with lemon wedges. I like to squeeze just a bit of fresh lemon juice over the top right before I eat for a nice brightness.
Notes
*Salty like the sea or similar to a salted chicken brothIf your sauce is too salty then you likely over salted your pasta water. You want it to be salty like the sea, but not Dead Sea-level saltiness, if that makes sense. You can add more heavy cream to salvage a sauce that's too salty.