Lobster and shrimp filled ravioli tossed in a cream, cheesy sauce stuffed with cajun seasoning topped with crispy bacon and fresh parsley. This pasta dish is perfect for any day of the week.
Chop bacon into small pieces. Cook bacon in the skillet on medium heat until crispy. Remove from the pan. Remove about half of the bacon grease leaving some in the pan.
Add butter and olive oil to the skillet. Add in crushed garlic and cook until fragrant.
Pour in heavy whipping cream and freshly grated parmesan. Cook until parmesan is melted in.
Cook ravioli according to the directions on the package and drain when done.
Add in the cayenne pepper, paprika, garlic powder, onion powder, salt and pepper into sauce. Mix until the spices are incorporated evenly.
Add ravioli into the pan and toss. Sprinkle bacon on top with fresh parsley if desired. Serve immediately.