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Lobster Ravioli Sauce

Lemon Butter Sauce for Lobster Ravioli Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1 tsp lemon zest plus 2 tsp fresh lemon juice
  • 1 tbsp finely chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 1 lb fresh or frozen lobster ravioli

Method
 

  1. Bring a large pot of salted water to a boil. Cook the lobster ravioli according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Pour in the white wine and let it bubble for 1 minute. Stir in the heavy cream, bring to a gentle simmer, and cook until slightly thickened, 2 to 3 minutes.
  4. Add the drained ravioli, lemon zest, lemon juice, and most of the chives. Fold gently to coat. Season with salt and pepper. Serve immediately with remaining chives on top.

Notes

The sauce is portioned for 1 lb of ravioli, which feeds two people generously or three with a side salad. Let the pan cool slightly before adding the cream if you are worried about it splitting.