Ingredients:
1 package (12 oz) fresh lobster ravioli
4 tablespoons unsalted butter
2 cloves garlic, minced
Juice and zest of 1 lemon
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Extra lemon slices and parsley for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the lobster ravioli according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain.
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in lemon juice, lemon zest, and heavy cream. Reduce heat to low and simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
Whisk in Parmesan cheese until smooth and creamy. Season with salt, black pepper, and red pepper flakes (if using).
Toss the cooked ravioli gently into the sauce, adding a splash of reserved pasta water if needed to loosen.
Plate the ravioli, spooning extra sauce on top. Garnish with parsley and lemon slices. Serve immediately.