Ingredients
Scale
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: cooked lobster pieces or extra grated Parmesan
- Optional: freshly cracked black pepper
Instructions
- Heat a medium skillet over medium heat. Melt the butter until it starts to foam.
- Sauté the minced garlic in the butter for 30–45 seconds until fragrant—don’t let it brown.
- Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the cream thicken for 4–6 minutes, stirring often.
- Whisk in the grated Parmesan cheese until smooth and the sauce has thickened slightly.
- Add the lemon juice, then taste and season with salt and pepper. Stir well.
- Toss the cooked lobster ravioli in the sauce to coat, or spoon the sauce over plated ravioli.
- Garnish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve hot.
Notes
Use freshly grated Parmesan for a smooth sauce. If the sauce gets too thick, thin with pasta water or extra cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian