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Creamy Citrus Lobster Ravioli - Low Key Cooking
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Lobster ravioli cooked in a creamy citrus sauce with sun-dried tomatoes and basil

Creamy Citrus Lobster Ravioli

Alex
Lobster ravioli cooked in a creamy citrus sauce with basil and sun-dried tomatoes.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 (9oz) Package of Lobster Ravioli (I used Three Bridges)
  • 2 Cups Heavy Cream
  • ½ Cup Parmesan (Shredded)
  • ⅓ Cup Sun-Dried Tomatoes (Sliced)
  • 3 tbsp Fresh Basil (Sliced)
  • 1 Lemon (Zested and juiced)
  • 1 tbsp Honey (Can also sub agave)
  • 2 Cloves Garlic (Minced)
  • 2 tbsp Butter (Unsalted)
  • Pinch Salt and Pepper (To taste)

Instructions
 

  • Start a pot of boiling water for the pasta. Pre-made lobster ravioli will cook super quick so just get the water started early and season with salt.
  • On a medium-large skillet, add butter (or sub 2 tbsp evoo) to a skillet over medium heat. Add minced garlic and lemon juice to the pan and cook for 1-2 minutes or until the garlic starts to soften. Add 2 cups of heavy cream to the pan and stir consistently until the sauce just barely starts to bubble (don't worry the sauce will thicken).
  • Once the sauce starts to bubble, add the sun-dried tomatoes, lemon zest, Parmesan and basil. reduce heat to a simmer and stir occasionally until the sauce starts to thicken (3-5 minutes).
  • Once you've reduced the heat on the sauce, add ravioli to the boiling water and cook until they rise (should be super quick). Add the cooked ravioli to the sauce pan and mix together. (If the sauce gets a little too thick, add a little pasta water gradually until it's perfect to your preference).
  • Garnish with lemon wedge, zest and fresh Parmesan. Serve Immediately.
Keyword Pasta, Ravioli