From the Cook
From the Cook
From the Cook
1/4
Lobster Ravioli in Alfredo Sauce
Instructions
1
Cook lobster ravioli in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
2
In a large pan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
3
Pour in heavy cream and bring to a gentle simmer. Lower the heat and season with salt and black pepper.
4
Add Parmesan cheese and stir continuously until the sauce is smooth and creamy.
5
Add the cooked ravioli to the sauce along with a splash of reserved pasta water. Toss gently to coat.
6
Sprinkle with extra Parmesan before serving and enjoy immediately.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water Before Draining 💧Always set aside 1 cup of starchy pasta water before draining—this is essential for adjusting sauce consistency and helping it cling to the delicate ravioli perfectly.
- Bloom Garlic in Butter Slowly 🧈Cook minced garlic in butter over medium-low heat for 2-3 minutes until fragrant but not browned, preventing bitter flavors that can overpower the delicate lobster.
- Add Cream Off-Heat for Silkiness ✨Remove the pan from heat before pouring in heavy cream and whisking gently—this prevents the sauce from breaking or becoming grainy while ensuring a luxurious, velvety texture.
- Finish with Cold Butter Technique 🍯After adding Parmesan, whisk in a knob of cold butter off-heat for an extra glossy, restaurant-quality sauce that coats the ravioli beautifully.
- Gentle Tossing Preserves Ravioli Integrity 🤲Use a soft silicone spatula to gently fold the ravioli into the sauce rather than stirring aggressively, preventing them from breaking or losing their delicate lobster filling.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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