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Lobster Ravioli with Brown Butter Lemon Cream Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 pack of lobster ravioli, or any ravioli you want
  • 1 stick butter
  • ½ cup dry white wine
  • ½ cup pasta water
  • ¾ cups heavy cream
  • 4 tbsps fresh lemon juice
  • Salt
  • Black pepper
  • Red chili flakes
  • 1 tbsp Parmesan cheese
  • Fresh parsley chopped to be used for garnish

Method
 

  1. Cook ravioli to package instructions. Before straining, save ½ a cup of the pasta water. Set aside and make the cream sauce
  2. 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.
  3. 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.
  4. As the sauce thickens, sprinkle salt and pepper
  5. 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
  6. 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