Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients:

• 1 package of lobster ravioli
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup chicken or vegetable broth
• Juice of 1 lemon
• Zest of 1 lemon
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Red pepper flakes (optional, for added heat)

Preparation:

Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Add the lobster ravioli and cook according to the package instructions, typically 3-4 minutes, or until they float to the surface.
3. Drain and set aside.

Make the Sauce:

1. In a large skillet, melt the butter with the olive oil over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Stir in the heavy cream and broth, and bring the mixture to a simmer.

Add Lemon Flavor:

1. Incorporate the lemon juice and zest into the sauce, stirring to combine.
2. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.

Combine Ravioli and Sauce:

1. Carefully add the cooked lobster ravioli to the skillet, gently tossing to coat in the sauce.
2. Mix in the grated Parmesan cheese, letting it melt into the sauce.
3. Season with salt, pepper, and red pepper flakes, if desired.

Serve and Garnish:

1. Plate the ravioli and sauce, garnishing with freshly chopped parsley.
2. Serve immediately with a side of crusty bread!

This Lobster Ravioli in Zesty Lemon Butter Sauce is sure to impress with its rich flavors and beautiful presentation. Enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes