Lobster Crab Ravioli in 20 Minutes

Instructions:

1. Bring 4 qt (3.8L) of water to a rolling boil and add the salt.
2. Add lobster ravioli and cook according to package directions (usually 3–5 minutes) until floating and al dente. Drain and set aside.
3. Place a wide skillet over medium heat and melt 4 tbsp (56g) of butter until foaming.
4. Stir in minced garlic and sauté for 60 seconds until fragrant but pale gold.
5. Pour in heavy cream and bring to a gentle simmer. Reduce for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. Lower heat to medium-low and whisk in Parmesan cheese until smooth and glossy.
7. Gently fold in the lump crabmeat and cooked ravioli, tossing carefully to avoid breaking the pasta.
8. Remove from heat immediately. Stir in fresh lemon juice and chopped parsley.