Lobster Ravioli with Creamy Alfredo Sauce

Ingredients

For the Ravioli:

• 1 package (about 9–12 oz) lobster ravioli (store-bought or homemade)

• 1 tablespoon butter (for tossing after boiling)

For the Creamy Alfredo Sauce:

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 ½ cups heavy cream

• ½ cup grated Parmesan cheese

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• Pinch of nutmeg (optional)

• 1 teaspoon lemon juice

• 1–2 tablespoons chopped fresh parsley, for garnish

Optional Toppings:

• Sautéed mushrooms, cherry tomatoes, or baby spinach

🔪 Instructions

1. Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Cook lobster ravioli according to package instructions (usually 3–4 minutes) until tender.

3. Drain and toss lightly with 1 tablespoon butter to prevent sticking.

2. Make the Alfredo Sauce

1. In a large skillet, melt butter over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Whisk in Parmesan cheese until smooth and creamy.

5. Season with salt, pepper, nutmeg, and lemon juice.

3. Combine & Serve

1. Gently add cooked lobster ravioli to the skillet with Alfredo sauce.

2. Toss carefully to coat ravioli without breaking them.

3. Serve immediately, garnished with fresh parsley and optional toppings.

🍽️ Serving Ideas

• Serve with garlic bread or crusty baguette

• Pair with a crisp green salad or sautéed asparagus

• Drizzle extra sauce over the ravioli for a luscious presentation