Directions
Cook the ravioli: Boil salted water in a large pot and cook the lobster ravioli according to package instructions (usually 3-4 minutes). Drain and set aside.
Prepare the sauce: In a large skillet, melt butter over medium heat. Add minced garlic and shallots, and sauté until fragrant and softened, about 2 minutes.
Add saffron and liquids: Stir in the saffron threads, white wine (if using), and seafood broth. Let it simmer for about 2 minutes to allow the saffron to infuse.
Make it creamy: Slowly stir in the heavy cream and bring the sauce to a gentle simmer. Cook for about 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Combine: Add the cooked lobster ravioli into the saffron garlic cream sauce, gently tossing to coat the ravioli evenly in the sauce.
Serve: Garnish with freshly chopped parsley and a sprinkle of paprika. Serve warm.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 620 kcal per serving
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