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Ingredients
Scale
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 ½ tsp dried minced onion
- 1 cup unsalted or low-sodium chicken stock
- 1 cup half and half
- ½ tsp kosher salt
- 1 pinch freshly cracked pepper
- Zest of 1 lemon
- 1 (5.5 oz) pkg Boursin Garlic and Herb Gournay Cheese
- 2 tsp fresh lemon juice
- 2 to 3 (12 oz) pkgs Lobster Ravioli
- Fresh snipped chives for topping
- Freshly grated parmesan cheese for topping
- Old Bay seafood seasoning for topping
Instructions
- Bring a large pot of water to a rolling boil.
- Melt butter in a saucepan, whisk in flour to create a roux.
- Add garlic, then whisk in chicken stock and half and half.
- Cook mixture until thick, then add salt, pepper, lemon zest, and Boursin cheese.
- Cook lobster ravioli according to package directions.
- Toss cooked ravioli with sauce or plate it with sauce on top, garnishing with chives, parmesan, and Old Bay.
Notes
Use high-quality lobster ravioli for the best flavor.
Maintain sauce warmth on low heat while cooking ravioli.
Adjust seasoning with additional lemon juice or half and half for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Saucing
- Cuisine: Italian
Nutrition
- Calories: 520
- Sugar: 3
- Sodium: 900
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
- Cholesterol: 75