Ingredients

For the Ravioli

• 250 g lobster ravioli (fresh or frozen)

• Water

• Salt

For the Creamy Sauce

• 2 tablespoons unsalted butter

• 2 cloves garlic, finely minced

• 1 cup heavy cream

• ½ cup Parmesan cheese, freshly grated

• ¼ cup lobster stock or chicken stock

• 1 tablespoon olive oil

• Salt, to taste

• Black pepper, to taste

• Optional: a pinch of nutmeg or chili flakes

• Optional garnish: chopped parsley or extra Parmesan

Instructions

1.  Cook the Ravioli

Bring a large pot of salted water to a gentle boil.

Add the lobster ravioli and cook according to package instructions (usually 3–4 minutes for fresh ravioli).

Once cooked, drain carefully and set aside.

2.  Prepare the Sauce Base

In a large skillet over medium heat, melt the butter together with the olive oil.

Add the minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.

3.  Make the Creamy Sauce

Pour in the lobster stock and let it simmer for 1–2 minutes to slightly reduce.

Add the heavy cream, stir well, and reduce heat to low.

Let the sauce simmer gently for 3–5 minutes until it thickens slightly.

4.  Add Cheese and Seasoning

Stir in the Parmesan cheese gradually until fully melted and smooth.

Season with salt, black pepper, and optional nutmeg or chili flakes to taste.

5.  Combine with Ravioli

Add the cooked ravioli directly into the sauce.

Gently toss to coat evenly and let everything warm together for about 1 minute.

6.Serve

Transfer to plates, garnish if desired, and serve immediately while hot.

Who This Dish Is Best For

• People who enjoy rich, creamy pasta dishes

• Ideal for date nights, celebrations, or comfort meals

• Not recommended for those avoiding dairy or high-fat foods

Energy-Saving Cooking Tips

• Use a lid when boiling water to reduce cooking time

• Turn off the heat as soon as the sauce reaches the desired thickness

• If using an electric stove, switch off early and let residual heat finish the sauce