This is the kind of food I could have daily!

Lobster ravioli with cream sauce is a dish that feels like a special occasion, even if you're just making it on a weeknight. Originating from the coastal regions of Italy, this dish combines the luxurious taste of lobster with the comforting texture of pasta. It's perfect for those evenings when you want to treat yourself or impress someone special. The creamy sauce adds a rich, velvety finish that makes every bite feel indulgent. Plus, making ravioli from scratch can be a fun and rewarding experience, especially when you see the smiles it brings to the table.

This lobster ravioli pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and citrusy dressing balance the richness of the dish. A side of crusty bread is perfect for mopping up any leftover cream sauce. For drinks, a crisp white wine like a Sauvignon Blanc or a light Pinot Grigio complements the flavors without overpowering them.

Servings: 4

1 pound lobster meat, cooked and chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 package wonton wrappers
2 tablespoons butter
1 shallot, finely chopped
1 cup heavy cream
1/4 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

1. In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, lemon juice, salt, and pepper. Mix until well combined.

2. Lay out the wonton wrappers on a clean surface. Place a small spoonful of the lobster mixture in the center of each wrapper.

3. Brush the edges of the wrappers with water, fold over to form a triangle, and press to seal.

4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

5. In a large skillet, melt the butter over medium heat. Add the shallot and cook until translucent.

6. Stir in the white wine and let it reduce by half.

7. Add the heavy cream and bring to a simmer. Cook until the sauce thickens slightly.

8. Add the cooked ravioli to the sauce, gently tossing to coat.

9. Garnish with chopped parsley and basil before serving.

For a twist, try adding a pinch of cayenne pepper to the lobster filling for a bit of heat. You can also substitute the wonton wrappers with homemade pasta dough if you have the time. For a lighter version, use half-and-half instead of heavy cream in the sauce. If you want to add a touch of sweetness, a sprinkle of nutmeg in the cream sauce can enhance the flavors beautifully.