Never go to Trader Joe’s hungry. I came home with so many meals that I would not have otherwise picked out, like this lobster ravioli. Even though I grew up in Seattle, I had never really tried seafood until my boyfriend, Rob, introduced me to it. I realized I had been missing out because now I love sushi, lobster and all kinds of seafood! I recently tried lobster mac and cheese from a food truck at Life is Beautiful, which was amazing, so I figured this pasta was worth a try. I wasn’t sure what sauce to pair it with, so I Googled some simple sauces and came across this recipe from Kitchen Illiterate, which was made with this ravioli in mind. It was perfect and I will use it with future pastas, too.
- 1/2 tsp. canola oil
- 1 1/2 Tbsp. butter
- 2 cloves of garlic, minced
- 3/4 cup heavy cream
- salt to taste
- Heat a small skillet over medium heat. When hot, add oil and butter. When butter is melted and bubbly, add garlic and stir for about 30 seconds, until fragrant.
- Whisk in the heavy cream and bring to a boil, whisking continually. Add a pinch of salt and continue to whisk until sauce has thickened to the consistency you prefer. Pour over pasta and toss until coated.