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+ servings
lobster ravioli topped with Boursin cheese and mushroom sauce
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5 from 1 vote

Lobster Ravioli Sauce with Boursin Cheese and Mushrooms

Delicious and creamy cheese and mushroom sauce that coats lobster ravioli perfectly. It's tangy and creamy, a great balance to the buttery lobster ravioli.
Prep Time5 minutes
Cook Time1 minute
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Sara Ayesh

Ingredients

  • 18-20 oz premade lobster ravioli
  • 1 tablepoon olive oil
  • 1 cup chopped white mushrooms
  • ½ cup white wine I used Sauvignon Blanc
  • Juice of ½ lemon
  • 5 oz of Garlic and Herb Boursin cheese
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • parsley for topping

Instructions

  • In a pot of boiling water, cook the ravioli for 4-5 minutes.
  • While that is boiling, in a large skillet heat the olive oil over medium high heat.
  • Add in chopped mushrooms, garlic, and salt. Cook for 3-4 minutes.
  • Add in the cheese and wine. Stir until cheese is melted.
  • Reduce heat to medium and let the sauce thicken for about 5-7 minutes.
  • Once the pasta is done, drain it and add into the sauce carefully.
  • Stir well to coat the pasta and heat for 1-2 minutes.
  • Top with parsley and enjoy!