Garlic Butter Cream Sauce for Lobster Ravioli
For the best sauce to serve with lobster ravioli, try this easy recipe. This garlic cream sauce with browned butter and brandy is rich, comforting, and gourmet. The quick Italian pan sauce is restaurant quality & perfect for date night, birthdays, Valentine's day, or anniversaries.
Ingredients
- 1 package lobster ravioli 8-10 oz package
- 3 Tablespoon salted butter
- 1 clove garlic minced
- 1 small shallot minced (about 2 Tablespoons)
- ¾ cup heavy cream
- 1 Tablespoon brandy
- salt & pepper to taste
- 2 Tablespoons reserved pasta water
- ¼ cup shaved parmesan
- fresh parsley optional topping
- lemon juice optional to replace brandy if you do not use alcohol
Instructions
- Prepare garlic and shallot by mincing, set aside.
- Bring a large pot of water to a rolling boil and add a large pinch of salt. Cook the ravioli to al dente according to the directions on the package. Drain the pasta, reserving about ¼ cup of the cooking water.You can start making the sauce at this time since it only takes about 10 minutes to make it.
- Heat butter in a large skillet over medium heat, stirring. Once it is melted, lower the temperature to medium-low. Continue to stir and cook for 1 minute.Once the butter is foaming and golden brown in color, turn the heat down to low. You do not want it a dark brown color as it will continue to cook along with the other ingredients.
- Next, add the garlic and shallots. Cook for 1-minute stirring. You want them to soften and infuse flavor into the butter, not turn brown.
- If using brandy, add it now. Cook for 1 minute to allow the alcohol to cook a bit off. (DO NOT add lemon juice at this point if you are using that instead of brandy)
- Add the cream and season with salt & pepper to taste.
- OPTIONAL - If using lemon juice instead of brandy, turn the heat of the pan off and add that now. Stir to combine.
- Add the pasta water 1 TB at a time, stirring consistently. Cook until the sauce is creamy & evenly combined. Add the ravioli and gently toss to coat. I like to use tongs at this point.
- Serve with plenty of freshly shaved parmesan & parsley. Enjoy!
Notes
SUBSTITUTIONS:
- Serve with any type of ravioli, tortellini, or stuffed pasta shape.
- Omit the brandy for an alcohol-free pasta sauce. Lemon juice can be used instead in the final step.
- The below information is an estimate since each brand/package of lobster ravioli can vary in calories, fat, protein, etc.
- The SAUCE ONLY for 2 servings comes in at 400 calories, 37g fat, 211mg salt, 3.5g carbs, & 5.5g protein.
Nutrition
Calories: 673kcalCarbohydrates: 23gProtein: 14gFat: 58gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 177mgSodium: 623mgPotassium: 149mgFiber: 2gSugar: 5gVitamin A: 1935IUVitamin C: 2mgCalcium: 228mgIron: 5mg
Tried this recipe?Let us know how it was!
