Creamy Garlic Butter Lobster Ravioli Sauce Recipe
Introduction
This luscious lobster ravioli sauce is rich, creamy, and bursting with flavor. Made with butter, garlic, cream, and parmesan, it perfectly complements the delicate lobster filling. Ready in minutes, it elevates any lobster ravioli dish effortlessly.
Ingredients
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh herbs (such as parsley or basil), chopped
Instructions
- Step 1: In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes.
- Step 2: Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for 3-5 minutes until slightly thickened.
- Step 3: Stir in the grated parmesan cheese until melted and smooth, then add the fresh herbs and season with salt and pepper to taste.
- Step 4: Remove from heat and spoon the sauce generously over freshly cooked lobster ravioli before serving.
Tips & Variations
- For a twist, add a splash of white wine with the cream to enhance the flavor depth.
- Use a mix of herbs like tarragon and chives for a fresh, aromatic note.
- If you prefer a lighter sauce, substitute half the cream with milk.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently to prevent curdling. Add a splash of cream if the sauce thickens too much during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it. Reheat gently before serving to maintain its creamy texture.
What type of herbs work best in this sauce?
Fresh herbs like parsley, basil, tarragon, or chives complement the sauce beautifully, adding brightness without overpowering the lobster ravioli.
PrintCreamy Garlic Butter Lobster Ravioli Sauce Recipe
A rich and creamy lobster ravioli sauce made with butter, garlic, cream, parmesan cheese, and fresh herbs. This velvety sauce enhances the delicate flavor of lobster ravioli, creating a luxurious and satisfying dish perfect for special occasions or an elegant dinner at home.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Sauce for 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Sauce Ingredients
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh herbs (such as parsley, basil, or thyme), finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the garlic butter base: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned, ensuring a delicate garlic flavor in the sauce.
- Add the cream: Slowly pour in the heavy cream while stirring to combine with the garlic butter. Bring the mixture to a gentle simmer to allow the cream to thicken slightly, stirring occasionally.
- Incorporate Parmesan cheese and herbs: Remove the saucepan from heat and gently stir in the grated Parmesan cheese until melted and the sauce is smooth. Fold in the freshly chopped herbs. Season with salt and freshly ground black pepper to taste.
- Simmer and adjust consistency: Return the sauce to low heat and let it simmer gently for an additional 2-3 minutes to meld the flavors, stirring frequently. If the sauce is too thick, add a small splash of cream or pasta water to adjust the consistency.
- Serve: Spoon the warm lobster ravioli sauce generously over cooked lobster ravioli. Garnish with extra Parmesan or herbs if desired, and serve immediately for best flavor.
Notes
- This sauce pairs best with freshly cooked or store-bought lobster ravioli.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Fresh herbs like parsley or basil add brightness; feel free to use dried herbs if fresh are unavailable, but reduce the quantity slightly.
- For extra depth, a splash of white wine can be added after cooking the garlic and before adding the cream.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated on the stovetop.
Keywords: lobster ravioli sauce, cream sauce, garlic butter sauce, parmesan sauce, Italian sauce
