Raviolis de bogavante con salsa cremosa de mantequilla y limón

Ingredientes

• 1 (20 ounce) package fresh or frozen lobster ravioli
• 6 tablespoons unsalted butter, cold and cubed
• 2 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/2 cup heavy cream
• 1 lemon, zested and juiced
• 1/2 cup reserved pasta water, as needed
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Freshly cracked black pepper, to taste

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Add the lobster ravioli and cook according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.

2. 2

   While the ravioli cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, but not browned.

3. 3

   Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 1-2 minutes.

4. 4

   Reduce heat to medium-low and stir in the heavy cream and the juice of one lemon. Let it come to a gentle simmer.

5. 5

   Turn the heat to its lowest setting. Whisk in the remaining 4 tablespoons of cold butter, one piece at a time, until the sauce is smooth and creamy.

6. 6

   Drain the ravioli and add it directly to the skillet with the sauce. Gently toss to coat. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.

7. 7

   Stir in the lemon zest and fresh parsley. Season with salt and pepper to taste. Serve immediately.