Sheeran Recipe Book

Lemon Garlic Cream Sauce for Lobster Ravioli

Uploaded By: agsheeran
Tags: dinner

This rich and glorious cream sauce for lobster ravioli with lemon and garlic is the perfect compliment to your store-bought lobster ravioli. Subtle flavors balanced with just the right seasoning, this lobster ravioli sauce will let the delicate flavor of your ravioli filling shine though. And this sauce is so easy, it comes together in the time it takes to bring your pot of water to a boil.

Serves: 3

Cook Time: 20 minutes

Ingredients:

  • 2 Tablespoons of Unsalted Butter
  • 2 Tablespoons of All-Purpose Flour
  • 2 cloves of garlic (minced)
  • 1½ teaspoons of Dried Minced Onion
  • 1 cup of Low Sodium (or Unsalted) Chicken Stock
  • 1 cup of Half and Half
  • ½ teaspoon of Kosher Salt
  • 1 Lemon (Zested)
  • 1 package of Boursin Cheese (Garlic and Herb flavor, 5.5 oz. per package)
  • 2 teaspoons of Fresh Lemon Juice
  • freshly grated Parmesan cheese (for garnish, optional)
  • chives (for garnish, optional)
  • old bay seasoning (for garnish)

Instructions:

  1. Bring a large pot of water to a boil. Cook the ravioli according to package directions.
  2. While water is heating: Melt the butter in a medium saucepan over medium-high heat. Add the flour, whisk until smooth, and bring to a bubble. Cook 1 minute, whisking regularly, to cook the flour and make a roux.
  3. To the roux, add the garlic and cook 30 seconds, whisking regularly, until garlic is fragrant.
  4. Add the dried minced onion. Add the chicken stock and half and half, whisking constantly until smooth.
  5. Stirring constantly so the bottom doesn't scorch, cook and stir until thickened to coat the back of a wooden spoon. Turn off the heat.
  6. To the sauce, add the salt, pepper, lemon zest, and Boursin cheese. Break up the Boursin and stir as it melts. If stubborn little chucks of Boursin appear, use a whisk to force them into submission for a smooth sauce.
  7. Add the lemon juice. Taste for seasoning. If the sauce gets too thick, add a splash more half and half to desired alfredo-like consistency.
  8. Drain ravioli, toss in sauce, and divide among serving plates. Alternatively, ravioli can be tossed in a bit of extra virgin olive oil (to prevent sticking), plated, then the Lobster Ravioli Sauce spooned over. (see Notes)
  9. Top with fresh chives, parmesan cheese, and Old Bay seasoning. Serve.

Comments:

Once cooked, the ravioli can either be tossed in sauce directly or in olive oil then spoon sauce over. This sauce is enough sauce to comfortably submerge up to 3 (12 oz) packages ravioli. If serving more (4-5 packages), I recommend using olive oil and spooning sauce over to stretch the sauce further.

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