I was definitely feeling fancy with this recipe. I love ravioli, so when I saw this lobster ravioli go on sale, I bought a few packs. I know I could have made my own, but sometimes, you want a quick fix and I was more focused on making the sauce than I was in making ravioli. This brown butter cream sauce is excellent and can be used not only for ravioli, but with any time of pasta. The brown butter adds an earthier, nutty taste to the sauce that blends well with the acidity of the lemon juice. Additionally, you do not have to use lobster ravioli like I did, but any ravioli you like or even a different type of pasta like fettuccine. Try out and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 people
1 pack of lobster ravioli, or any ravioli you want
1 stick of butter
½ cup of dry white wine
½ cup of pasta water
¾ cups of heavy cream
4 tbsps of fresh lemon juice
Red chili flakes
1 tbsp Parmesan cheese
Fresh parsley, chopped to be used for garnish
- Cook ravioli to package instructions. Before straining, save ½ a cup of the pasta water. Set aside and make the cream sauce
- In a large pan, add the butter and let it melt. Allow it to cook more after it melts so it browns. A nuttier, earthy scent will form and you will see the butter darken. Add a dash of the chili flakes so that the sauce absorbs the heat and spices. If you do not want a spicy flavor, forgo this step.
- Add the wine and stir. Allow the wine to blend and cook out. Then add the heavy cream and parmesan and stir. Bring to a simmer then add the pasta water and lemon juice. Cook the sauce until it thickens. If you want a richer flavor, add more butter and cream little by little. If you want a tarter flavor slowly add more lemon juice and stir.
- As the sauce thickens, sprinkle salt and pepper
- Add the ravioli and stir it in. If any of the ravioli are stuck together, do not separate, that will happen once blended with the sauce
- Allow the sauce to thicken and reduce. Taste for desired flavor and add any additional ingredient according to preference. Once it’s ready, garnish with the chopped parsley and serve