Creamy Lemon Lobster Ravioli Sauce Recipe
I absolutely love this recipe because it brings that dreamy combination of creamy, tangy, and savory flavors that just make my taste buds dance. Plus, there’s something so satisfying about indulging in a dish that feels fancy yet is totally achievable for a cozy night in!
Creating deliciously rich sauces that take simple dishes to the next level is something I truly love. Of all the sauces I make, this Creamy Lemon Lobster Ravioli Sauce ranks right up there among my favorites.
The reason why is simple: it balances fresh lemon zest and the richness of heavy cream to create a fantastically flavorful (and flavorful is good, because this is a dish you want to be mouthwatering) sauce that has just a touch of sophistication, thanks to both a splash of dry white wine and a sprinkling of Parmesan. The aroma of sautéed minced garlic and shallots (that’s right, shallots; onion is too aggressive a flavor in this sauce) in olive oil that precedes this sauce coming together is intoxicating.
The sauce that results after adding the remaining ingredients is nothing short of phenomenal.
Ingredients
Healthy fats make olive oil a good choice for adding a smooth texture to a dish.
Garlic offers aromatic richness; enhances taste and immune system fortitude.
Shallot: An onion with a hint of sweetness; brings out the flavor of savory dishes.
White wine that is dry: imparts acidity; balances cream’s richness.
Whipped heavy cream: Transforms texture while remaining indulgently rich.
Lemon Zest: A bright citrus punch; elevates the flavor profile.
Parmesan Cheese: Flavored with nuts; umami-rich, and so savory.
Ingredient Quantities
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and soft, about 2-3 minutes.
2. Add the dry white wine and allow it to simmer until the volume is reduced by half. This should take about 3-5 minutes.
3. Mix in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes so that the sauce will thicken slightly.
4. Combine the lemon zest and lemon juice with the sauce, stirring well to integrate.
5. Lower the heat to low and slowly add the grated Parmesan cheese to the sauce, stirring constantly.
6. Add the butter. Stir until it is completely melted and combines with the sauce to form a rich, creamy consistency.
7. Add salt and pepper to taste to the sauce, adjusting to your liking.
8. Permit the sauce to simmer softly on low heat for the next 2-3 minutes. Stir it from time to time to keep it moving.
9. Follow the package directions to prepare and cook the lobster ravioli in a separate pot.
10. Immediately serve the well-coated ravioli, tossed in sauce, and garnish with freshly chopped parsley.
Equipment Needed
1. Large skillet
2. Stirring spoon or spatula
3. Measuring cups and spoons
4. Zester or grater
5. Knife
6. Cutting board
7. Pot for boiling ravioli
8. Colander or slotted spoon for draining ravioli
FAQ
- Can I use a different type of wine?Certainly, you can exchange the dry white wine for a light-bodied white wine such as a Sauvignon Blanc or a Pinot Grigio. For non-alcoholic options, consider using either chicken or vegetable broth.
- Can I make this sauce ahead of time?The sauce tastes best when fresh, but you can make it a few hours ahead of time. Keep it in the fridge and reheat it gently on low before serving.
- Is it possible to use milk instead of heavy cream?You can use whole milk or half-and-half, but the sauce may be slightly thinner.
- What’s the best way to zest a lemon?Employ a zester or the fine side of a box grater to produce zest from a lemon. Take care not to include any of the white pith, a good zester will not do so.
- Can I use pre-grated Parmesan cheese?For the best taste and texture, use freshly grated Parmesan. In a pinch, you can use pre-grated cheese.
- How can I adjust the thickness of the sauce?Should the sauce have a thickness issue and be too thick, it can be remedied by adding a splash of the cooking water from the pasta or some broth to the sauce to bring it back to the right consistency. If the sauce has almost the right thickness but could be a little thicker to be perfect, then it can be allowed to simmer longer to reduce its volume.
- What other garnishes can I use besides parsley?Other excellent choices are freshly picked basil or chives for a completely different herbal flavor.
Substitutions and Variations
Canola oil or sunflower oil can substitute for olive oil.
Substitute chicken broth or vegetable broth for dry white wine. These choices create a dry, non-alcoholic option that works well in nearly every recipe that calls for white wine.
Thickened cream: Use light cream or half-and-half for a thinner option.
When you don’t have Parmesan cheese, you can use Pecorino Romano or Grana Padano as a replacement.
Fresh basil or chives: Use fresh parsley as an alternative garnish.
Pro Tips
1. Use Fresh Ingredients: Opt for fresh lemon juice and zest to bring a bright, vibrant flavor to the sauce. Freshly grated Parmesan will melt better and add a richer taste compared to pre-grated cheese.
2. Perfect the Wine Reduction: Ensure the wine is well-reduced before adding the cream. This step intensifies the flavors and prevents the sauce from becoming too runny.
3. Control the Heat: When incorporating the heavy cream and subsequently the Parmesan cheese, keep the heat low to prevent the cheese from curdling and to maintain a smooth, creamy texture.
4. Integrate the Butter Slowly: Add the butter at the end, bit by bit if needed, to ensure it emulsifies properly, providing a glossy finish to the sauce.
5. Garnish Just Before Serving: Chop the parsley fresh and add it right before serving to retain its vibrant color and flavor, enhancing the visual appeal and taste of the dish.
Creamy Lemon Lobster Ravioli Sauce Recipe
My favorite Creamy Lemon Lobster Ravioli Sauce Recipe
Equipment Needed:
1. Large skillet
2. Stirring spoon or spatula
3. Measuring cups and spoons
4. Zester or grater
5. Knife
6. Cutting board
7. Pot for boiling ravioli
8. Colander or slotted spoon for draining ravioli
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and soft, about 2-3 minutes.
2. Add the dry white wine and allow it to simmer until the volume is reduced by half. This should take about 3-5 minutes.
3. Mix in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes so that the sauce will thicken slightly.
4. Combine the lemon zest and lemon juice with the sauce, stirring well to integrate.
5. Lower the heat to low and slowly add the grated Parmesan cheese to the sauce, stirring constantly.
6. Add the butter. Stir until it is completely melted and combines with the sauce to form a rich, creamy consistency.
7. Add salt and pepper to taste to the sauce, adjusting to your liking.
8. Permit the sauce to simmer softly on low heat for the next 2-3 minutes. Stir it from time to time to keep it moving.
9. Follow the package directions to prepare and cook the lobster ravioli in a separate pot.
10. Immediately serve the well-coated ravioli, tossed in sauce, and garnish with freshly chopped parsley.