In a frying pan sauté the minced garlic with the butter and olive oil over medium heat for a few minutes.
Turn the heat up to high and add the white wine. Let it cook out for about a minute or two.
Then add the heavy cream and let it come to a simmer.
Now add the spinach, salt, and pepper. Stir the spinach until it is wilted (about 3 minutes). Then let the sauce come to a simmer once more.￼
Meanwhile, cook the lobster ravioli in a pot of salted water. Make sure there is a good amount of salt. This will give it more flavor. ￼
Remove the pan from the heat and add the grated Parmesan cheese along with the cooked lobster ravioli. ￼
Stir until the cheese is melted. Serve hot.
How to make this in advance: Just make the cream sauce ahead of time and allow it to cool. Then store it in the refrigerator in an airtight container until you are ready to use it. Reheat the sauce on the stove and whisk it over medium-high heat until it is at the right consistency. Then add your cooked ravioli to the cream sauce and serve.Substitute for wine: If you don't want to cook with alcohol, you can substitute equal amounts of water with a splash of lemon juice or chicken broth.