I have always had one food weakness and that is lobster ravioli, my favorite dish. If you live in the Middle East you should be able to find the ravioli at Lulu’s and in the states stores such as Trader Joes. How can you not love everything about the soft fresh pasta filled with white luscious lobster? When making this dish my goal was to have a light yet flavorful sauce to add on top. Shrimp stock is something I keep when I have it and use later which is perfect for times like this. A light cream based sauce goes hand in hand with seafood.
1 (8 ounce) package lobster ravioli, cooked per package directions
2 tablespoons butter
2 garlic cloves, diced
1/4 teaspoon white pepper
1/4 cup shrimp stock
1/4 cup heavy cream
small handful of shredded mozzarella
1. In a 9-inch skillet on medium heat add butter, garlic and white pepper. Cook until butter has melted and garlic is tender. Add shrimp stock and saffron. Cook until comes to a slight boil.
2.Add cream and mozzarella, stirring until thickened. Pour over lobster ravioli and serve.