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The Ingredients & Instructions:
Ingredients
- 2 lbs refrigerated LOBSTER RAVIOLI
- 2 tbsp FLOUR
- 2 tbsp OLIVE OIL
- 3 ½ cups HEAVY CREAM or HALF & HALF
- 4 mince cloves of GARLIC
- 1 tsp CREOLE SEASON
(Preferably Tony Chachere) - 1 tsp liquid CRAB BOIL
- 5 oz grated PARMESAN CHEESE
- 2cups SPINACH
Instructions
- Prepare LOBSTER RAVIOLI according to the package direction and set aside
- In a large saucepan on med-high heat the OLIVE OIL and whisk in the FLOUR until combine to make a paste (roux)
- Stir in GARLIC and sauté for 30 seconds
- Slowly whisk in HEAVY CREAM or HALF & HALF and bring to a slow boil and cook until the SAUCE begins to thicken
- Stir in the PARMESAN CHEESE and continue cooking until the CHEESE is melted
- Stir in the CRAB BOIL
- Mix in the SPINACH and remove from heat, stir until the SPINACH wilts
- Fold in the cooked RAVIOLI
ENJOY!
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