Salsa cremosa de limón y mantequilla para raviolis de bogavante

Ingredientes

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 1/2 cup dry white wine
• 1 cup heavy cream
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh tarragon or flat-leaf parsley, chopped
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 2 tablespoons freshly grated Parmesan
• 1 pound lobster ravioli (fresh, refrigerated, or frozen)
• Salt for pasta water

Preparación

1. 1

   Bring a large pot of generously salted water to a boil over high heat.

2. 2

   In a wide 12-inch skillet, melt butter over medium heat until foamy and just beginning to turn golden at the edges. Add the diced shallot and cook for 2 minutes until soft and translucent.

3. 3

   Add the minced garlic and cook for 1 minute, stirring constantly. Do not let it brown.

4. 4

   Pour in the white wine. Let it sizzle and reduce for 2 to 3 minutes until reduced by about half.

5. 5

   Reduce heat to medium-low and pour in the heavy cream. Stir gently and bring to a soft simmer — small bubbles around the edges only. Cook for 5 minutes until slightly thickened.

6. 6

   Drop the lobster ravioli into the boiling water and cook according to package directions, usually 3 to 4 minutes for fresh or 5 to 6 minutes for frozen. Taste one before draining.

7. 7

   Stir lemon zest, lemon juice, Parmesan, and fresh herbs into the cream sauce. Season with salt, pepper, and red pepper flakes to taste.

8. 8

   Using a slotted spoon or spider strainer, transfer ravioli directly from the water into the sauce, bringing a little pasta water with them. Toss gently to coat.

9. 9

   Serve immediately with extra Parmesan and fresh herb leaves on top.