Lobster Ravioli in Alfredo Sauce

This Lobster Ravioli in Alfredo Sauce is indulgent, rich, and comes together in minutes. Perfectly cooked lobster ravioli is tossed in a velvety Alfredo sauce made with butter, garlic, heavy cream, and Parmesan. Finished with a splash of pasta water and an extra sprinkle of cheese, this dish is both elegant and simple—perfect for a cozy dinner that feels fancy.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,256 kcal per serving

Ingredients

1 package - lobster ravioli
⅛ - Salt
3 tablespoon - butter
1 tablespoon - olive oil
3 cloves - garlic
1 cup - heavy cream
⅛ - Salt
⅛ - Black pepper
¾ cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook lobster ravioli in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
In a large pan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer. Lower the heat and season with salt and black pepper.
Add Parmesan cheese and stir continuously until the sauce is smooth and creamy.
Add the cooked ravioli to the sauce along with a splash of reserved pasta water. Toss gently to coat.
Sprinkle with extra Parmesan before serving and enjoy immediately.