La mejor salsa de mantequilla y ajo para raviolis de bogavante

Ingredientes

• 1/2 cup (1 stick) unsalted butter
• 4-5 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 3/4 cup heavy cream
• 1 lemon (zest and juice)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound lobster ravioli, for serving
• 1/2 cup reserved pasta water

Preparación

1. 1

   Bring a large, well-salted pot of water to a boil for the ravioli.

2. 2

   In a large skillet over medium-low heat, melt the butter.

3. 3

   Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.

4. 4

   Increase heat to medium, pour in the white wine, and let it simmer for 2-3 minutes until reduced by about half.

5. 5

   Lower the heat to medium-low and stir in the heavy cream, salt, pepper, and optional red pepper flakes. Let it gently simmer while you cook the pasta.

6. 6

   Cook the lobster ravioli in the boiling water according to package directions (usually 3-4 minutes for fresh).

7. 7

   Just before the ravioli is done, stir the lemon zest and juice into the sauce. Taste and adjust seasoning.

8. 8

   Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sauce. Add a splash of the reserved pasta water (about 1/4 cup) to help the sauce coat the pasta.

9. 9

   Add the fresh parsley and gently toss everything to combine. Serve immediately.