How to make Lobster Ravioli with Marinara Cream and Crispy Basil

 Ravioli with Marinara 

Make Lobster Ravioli with Marinara Cream and Crispy Basil

Lobsters are

- a great source of selenium and also contain omega-3 fatty acids. 
- They can help protect against thyroid disease, depression, and anemia. 
- Lobster can serve as the main source of protein in a meal.
- Defrost frozen lobster in the refrigerator, not at room temperature.

Ingredients:

• 12 lobster ravioli (store-bought or homemade)
• 1 tbsp olive oil
• 1½ cups marinara sauce
• ¼ cup heavy cream
• 2 tbsp butter
• 6–8 fresh basil leaves
• Salt & black pepper to taste
• Grated Parmesan, for garnish
• Micro basil or edible flowers (optional)

Read also:
How to Make Classic Marinara Sauce

Instructions:

1. Crisp the basil: Heat olive oil in a small pan over medium. Fry basil leaves for 10–15 seconds until crisp. Drain on paper towels.
2. Make sauce: In a saucepan, warm marinara over medium heat. Stir in heavy cream and butter. Simmer 2–3 minutes until smooth. Season with salt and pepper.
3. Cook ravioli: Boil ravioli in salted water according to package instructions (usually 3–4 minutes). Drain gently.
4. Plate: Spoon a pool of marinara cream onto each plate. Nestle 3–4 ravioli over the sauce.
5. Garnish with crispy basil, shaved Parmesan, and optional micro herbs or flowers.