Ingredients:
1 package of lobster ravioli
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken or vegetable broth
Juice of 1 lemon
Zest of 1 lemon
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for a bit of heat)
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Add the lobster ravioli and cook according to the package instructions, usually about 3-4 minutes or until they float to the top.
Drain and set aside.
Make the Sauce:
In a large skillet, melt the butter with the olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream and broth, bringing the mixture to a simmer.
Add Lemon Flavor:
Add the lemon juice and zest to the sauce, stirring to combine.
Let the sauce simmer for about 2-3 minutes until slightly thickened.
Combine Ravioli and Sauce:
Gently add the cooked lobster ravioli to the skillet, tossing to coat in the sauce.
Stir in the grated Parmesan cheese, allowing it to melt into the sauce