The other day I bought some artisan Lobster stuffed ravioli at an "organic" store. They looked so perfect... big and puffy! FULL of LOBSTER.
I got them home, boiled them in lemon and salted water till just done. But what was I going to use as a sauce that didn't completely mask the perfection of lobster? So I came up with this.
2 tbsp butter
1 tbsp olive oil
1 teaspoon prepared pesto
1 tbsp pasta water
1 tbsp fresh chopped parsley
Salt and Pepper
In a pan on medium heat, melt the butter in the oil. Swirl in the pesto and let cook for about 30 seconds. Splash in the pasta water and the chopped parsley. Add the ravioli to the sauce and turn over a few times. Slide onto a plate and top with some extra parsley and you will be amazed at how good this dresses these ravioli without masking their amazing flavor.