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A jar of creamy lemon herb sauce sits on a slate board with a wooden spoon, surrounded by fresh basil, lemon slices, garlic, and grated cheese on a wooden table.

Lemon Garlic Cream Lobster Ravioli Sauce Recipe

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  • Author: Lisa
  • Total Time: 1 hour 10 minutes
  • Yield: 1 3/4 cups 1x
  • Diet: Vegetarian

Description

Looking for the perfect lobster ravioli sauce? Look no further. This easy lobster ravioli sauce recipe is the perfect white sauce full of garlicky flavor, bright lemon freshness, sweet aromatic basil, and a rich butter cream all without feeling heavy. This decadent recipe is the perfect sauce for lobster ravioli that will have you licking the plate and hoping that no one is watching! So turn that frozen store-bought lobster ravioli into a fancy meal without all the fuss or dinner reservations.

Ingredients

Units Scale
  • 1 head Fresh Garlic
  • 3 tbsp Unsalted Butter
  • 3 tbsp Flour
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Chicken Broth
  • 1 large Lemon juice and zest
  • 1 cup Heavy Cream lukewarm
  • 2 tbsp Fresh Basil chopped
  • 2-4 tbsp Pasta Water
  • Parmesan Cheese for topping

Instructions

  1. Pre-heat the oven to 425 degrees.
  2. Cut the end of the garlic off (the pointy end, not the root looking end) but do not peel it. Place on aluminum foil and drizzle with olive oil.
  3. Wrap the head of garlic in the foil and roast for 40-60 minutes.
  4. When the garlic is done it will be soft and you will be able to squeeze it out or smash it with a fork. Set aside.
  5. In a large saucepan, melt 3 tablespoons of butter over medium-low heat.
  6. Once the butter is completely melted, reduce the heat and slowly mix in the flour whisking constantly. This should yield a smooth paste like texture. This is your roux.
  7. Add the roasted garlic and the salt and pepper and stir until combined
  8. Slowly stir in the chicken broth and deglaze the pan scraping any bits off the bottom. Allow to simmer for a few minutes and slightly thicken.
  9. Making sure the heat is set to low, add in the zest and the juice of the whole lemon. Make sure you zest before you cut the lemon as zesting becomes very difficult once it is sliced.
  10. Slowly whisk in the heavy cream. Make sure it is NOT cold before you pour it in. You do not want it to curdle in the hot pan. Microwave for 25 seconds if need be. Stirring continuously, increase the heat to medium but make sure the sauce is not sitting on the bottom of the pan and burning. Do NOT allow the sauce to boil.
  11. Add the fresh basil a little at a time stirring until combined. Again make sure the sauce isn’t settling to the bottom and burning. Simmer on low heat for about 3 minutes stirring occasionally. DO NOT allow the sauce to boil. The sauce will thicken as it cooks.
  12. In a medium size pot, bring water to a boil for the lobster ravioli. Cook ravioli according to package directions. Mine usually only takes 3-4 minutes to cook.
  13. Before draining the pasta, reserve about 1/4 cup of pasta water. Add a tablespoon of water at a time to the lemon garlic butter sauce if it needs thinning out until desired consistency is reached. I typically use 3 tablespoons.
  14. Use a slotted spoon to plate the cooked ravioli careful not to break them as they are delicate after cooking.
  15. Spoon the creamy lobster ravioli sauce on top of the raviolis.
  16. Top with parmesan cheese, chopped basil, red pepper flakes, or a squeeze of lemon juice.

Notes

Note: While roasting the garlic is recommended, it is not required but it does add a layer of dimension to the sauce. Substitute the roasted garlic for 4 tablespoons (4 garlic cloves) of minced garlic for a faster easy dinner.

  • Prep Time: 5 minutes
  • Roast Time: 50 minutes
  • Cook Time: 15 minutes
  • Category: Sauce
  • Method: Stove Top
  • Cuisine: American, Italian

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Find it online: https://garrisonstreeteats.com/lemon-garlic-cream-lobster-ravioli-sauce-recipe/