Description
Succulent shrimp and lobster ravioli dance in a luxurious garlic butter sauce, elevating coastal Italian culinary traditions. Seafood enthusiasts will savor each delicate pasta pocket filled with oceanic richness, creating an indulgent dining experience that transports you straight to Mediterranean shores.
Ingredients
Scale
Seafood:
- 1 pound (454 grams) shrimp and lobster ravioli
Sauce Ingredients:
- 2 tablespoons (30 milliliters) butter
- 3 cloves garlic, minced
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes
Garnish:
- 1 tablespoon fresh parsley, chopped
- Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a generously sized pot with salted water and bring to a rolling boil over high heat.
- Submerge the ravioli and cook for approximately 3-5 minutes until they float to the surface, indicating doneness.
- Extract 1/2 cup of starchy pasta water, then carefully drain the ravioli in a colander.
- In a spacious skillet, melt butter over medium heat until it begins to shimmer and foam.
- Introduce minced garlic and sauté for 1-2 minutes, stirring constantly to prevent burning, until aromatic and golden.
- Pour heavy cream into the skillet, allowing it to reach a gentle, bubbling simmer.
- Gradually incorporate Parmesan cheese, whisking continuously until the sauce transforms into a smooth, velvety consistency.
- Enhance the sauce with a pinch of red pepper flakes for subtle heat, then season with salt and freshly ground black pepper.
- If the sauce appears too dense, incorporate reserved pasta water, a splash at a time, until achieving desired silkiness.
- Delicately fold the cooked ravioli into the creamy garlic butter sauce, ensuring each piece is luxuriously coated.
- Transfer the sauced ravioli to serving plates, drizzling any remaining sauce over the top.
- Garnish with finely chopped fresh parsley and an elegant sprinkle of additional Parmesan cheese.
Notes
- Save the starchy cooking liquid to help create a silky, perfectly-textured sauce that clings beautifully to the ravioli.
- Watch the garlic closely while sautéing to prevent burning, which can make the sauce bitter and unpleasant.
- Add Parmesan gradually and whisk continuously to ensure a smooth, lump-free sauce that coats the ravioli evenly.
- For a lighter version, substitute half-and-half for heavy cream or use a gluten-free ravioli to accommodate different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 140 mg