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Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Add the lobster ravioli and cook according to the package instructions: 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.
Carefully drain the ravioli and set aside.
Prepare the Creamy Sauce: 4. In a large skillet, melt the butter over medium heat. 5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. 6. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly. 7. Add the heavy cream and broth to the skillet, stirring to combine. 8. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. 9. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes until the sauce is creamy and smooth. 10. Season with salt and pepper to taste.
Combine and Serve: 11. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated. 12. Serve the ravioli topped with fresh parsley for garnish.
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