1️⃣ Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Add the lobster ravioli and cook according to package instructions (usually 3–5 minutes for fresh ravioli).
3. Reserve ¼ cup of pasta water, then drain the ravioli and set aside.

2️⃣ Make the Lemon Butter Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
3. Stir in the lemon juice, lemon zest, chicken or seafood broth, and red pepper flakes (if using). Simmer for 2–3 minutes.
4. Lower the heat and slowly stir in the heavy cream and Parmesan cheese.
5. Simmer for another 2–3 minutes, allowing the sauce to thicken slightly.
6. Season with salt and pepper to taste.

3️⃣ Combine Ravioli and Sauce:

1. Add the cooked ravioli to the skillet and gently toss to coat in the sauce.
2. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

4️⃣ Serve:

1. Transfer the ravioli to serving plates, spooning extra sauce over the top.
2. Garnish with freshly chopped basil or parsley.
3. Serve warm with a side of crusty bread or a light salad.