Cook the Ravioli:

• Bring a large pot of salted water to a boil.

• Cook the lobster ravioli according to the package instructions (typically around 4-5 minutes if fresh, or 7-8 minutes if frozen).

• Once cooked, drain the ravioli, reserving a bit of the cooking water.

Make the Creamy Sauce:

• While the ravioli is cooking, heat olive oil in a large skillet over medium heat.

• Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

• Add butter to the pan and allow it to melt, then pour in the heavy cream. Stir to combine.

Finish the Sauce:

• Let the cream simmer for 2–3 minutes, allowing it to thicken slightly.

• Stir in the grated Parmesan cheese, lemon juice, and lemon zest. Continue to cook for another 1-2 minutes, until the sauce is smooth and creamy.

• Season with salt and pepper to taste.

Combine Ravioli and Sauce:

• Gently add the cooked ravioli to the skillet, tossing to coat them in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta cooking water to loosen it up.

Serve:

• Plate the ravioli and drizzle with the creamy sauce.

• Garnish with fresh parsley and a little extra Parmesan if desired.

• Serve immediately and enjoy this quick yet luxurious dish!