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PdfCreamy Spinach Lobster Ravioli
Bring a pot of water to boil, salt the water, and boil the raviolis for 1 minute before aldente. Set aside.
In a pan with olive oil add in lemon rounds, shallots, garlic, crushed red pepper, salt & pepper, and sauté until fragrant and golden.
To the pan add lemon juice & white wine. Let that simmer for a few minutes to let the alcohol burnout.
Then add in butter, spinach, and more salt & pepper. Sauté until spinach is soft. Once the spinach is soft but still bright green add in heavy cream and stir everything together.
Shake over pecorino romano & more cracked black pepper and give it a stir.
Toss in your cooked raviolis and let them simmer in the sauce for a minute or so. Serve & Enjoy!