Description
This rich and creamy garlic sauce is the perfect pairing for lobster ravioli. Made with sautéed onions, herbs, white wine, and heavy cream, it’s quick, elegant, and incredibly flavorful. Add chopped lobster or crayfish for extra decadence.
Ingredients
2 tablespoons butter
1/2 red onion, diced
1 garlic clove, minced
1/4 cup dry white wine
Dash of lemon juice
1 teaspoon thyme
1 teaspoon rosemary
1 cup heavy cream
1 cup pre-cooked, chopped lobster or crayfish
Sea salt, to taste
Black pepper, to taste
Instructions
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Melt butter in a pan over medium heat.
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Sauté onion for 3–5 minutes until soft and browned.
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Add garlic and cook for 1 minute.
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Stir in wine, thyme, and rosemary. Simmer 5 minutes.
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Add lemon juice and stir.
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Pour in cream and simmer 10 minutes until thickened.
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Stir in lobster or crayfish and cook for 5 minutes more.
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Season with salt and pepper. Serve hot over lobster ravioli.
Notes
- Use fresh herbs for even more flavor.
- Store in fridge up to 3 days; reheat gently with extra cream.
- Excellent with lobster, shrimp, or crab ravioli.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
