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Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Lobster Ravioli:
1 package (12-15 oz) lobster ravioli (fresh or frozen)
For the Saffron Garlic Cream Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 teaspoon saffron threads
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
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Instructions
Cook the Lobster Ravioli:
Boil Water:
Bring a large pot of salted water to a boil.
Cook Ravioli:
Add the lobster ravioli and cook according to package instructions until they are tender and float to the surface. Fresh ravioli will cook in about 2-4 minutes, while frozen ravioli may take a bit longer. Drain and set aside.
Make the Saffron Garlic Cream Sauce:
Sauté Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add Saffron:
Add the saffron threads to the skillet and cook for an additional 1 minute to release their flavor.
Add Cream and Broth:
Pour in the heavy cream and chicken or vegetable broth. Stir to combine and bring to a simmer.
Finish Sauce:
Reduce heat and cook for 5-7 minutes, or until the sauce is slightly thickened. Stir in the grated Parmesan cheese and lemon juice. Season with salt and black pepper to taste.
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