Lobster Ravioli Scampi
Ingredients
Preparation
Heat olive oil in a large sauté pan over medium heat. Add garlic and crushed red pepper; cook for 1 minute, until fragrant. Add lemon juice and wine to the pan, and allow the sauce to reduce while the ravioli cook.
Meanwhile, add the ravioli and a pinch of salt to boiling water. Stir gently and simmer for 6–8 minutes.
Halfway through cooking the ravioli, slowly melt the cold butter into the sauté pan, 1 tablespoon at a time. Once all the butter has melted, add a bit of the pasta cooking water, if needed, to help give the sauce more body.
Drain the ravioli and add them to the pan with the sauce. Gently toss to coat. Serve with optional chopped fresh parsley on top.
Dive into indulgence with Borgatti’s Lobster & Ricotta Ravioli, the ultimate pairing for a rich, buttery scampi sauce. Each delicate pocket is filled with sweet lobster and creamy ricotta, creating a luxurious bite that’s perfect for any occasion. Tossed in a garlicky scampi sauce with a splash of lemon, this dish transforms weeknight dinners or holiday gatherings into an unforgettable feast. Pro tip: Pair it with a crisp white wine and savor the flavors of the sea!
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
