OK, first things first: I did not make the ravioli myself. That’s a whole lot of work that I could probably pull off just fine, but I have neither time nor space for that kind of endeavor. Store bought is fine, just make sure they are of high quality. The most important part (to me) is the sauce anyway. So conjure up this amazing sauce with your lobster ravioli, and thank me later. It’s highly addictive, and makes an amazing special dish.
What you’ll need:
- 1 package of Rana Lobster Ravioli
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1/2 tbsp Cento tomato paste
- 1/4 cup Holland House White cooking wine
- 2 tbsp Hennessy
- 3/4 cup Hood Heavy Cream
- 1/4 cup Parmesan cheese (+more)
- 1 tbsp butter
- lemon zest
- 1 squeeze of lemon juice
- 2 sprigs Terragon
- salt and pepper to taste
Melt the butter in a large sauce pot, and sauté the shallot until they’re soft. Add the garlic and sauté for anther minute. Add the tomato paste, combine and sauté for another minute or two.
Add the wine, stir well and sauté for a couple of minutes. Add the brandy and sauté for a few more minutes.
Add the heavy cream, stir well and simmer over medium heat for 5 minutes. Add parmesan cheese, stir well and simmer over medium heat for 5 minutes. Prepare the ravioli according to the instructions on the package.
Add the lemon juice and the lemon zest. Stir to combine. Add the tarragon. Add salt and pepper to taste.Partially cover the pot, and simmer the sauce on low/medium for 10 – 15 minutes. Remove the tarragon. Add the ravioli to the sauce and toss to combine. Garnish with the tarragon.
Bon Appétit!
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