For dinner tonight, I made Giovanni Rana Maine lobster ravioli with a scampi-style butter sauce. I melted some butter in a pan with minced garlic and chile flakes. Once my pasta was ready, I added a squeeze of fresh lemon juice and some pasta water. I dropped the pasta in the sauce, added some parsley, and mixed it all together. The sauce was almost creamy. The garlic and chile flakes added great flavor, and the fresh pop of lemon juice cut through the richness. The sweetness of the lobster filling stood out in the perfectly al dente pasta. And cheesy garlic bread on the side? Perfection! Mangia!
by wrathbringer1984