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4.25
from
8
votes
Lobster Ravioli Sauce
This lobster ravioli sauce recipe is perfect for a romantic dinner. It's creamy, decadent, and packed with flavors that pair wonderfully with lobster ravioli.
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Total Time
22
minutes
mins
Servings:
4
Calories:
354
Author:
Sauce Fanatic
Ingredients
2
tablespoons
unsalted butter
1
large shallot
minced
4
garlic cloves
minced
½
teaspoon
fresh thyme
¾
cup
dry white wine
1
cup
heavy cream
½
cup
freshly grated parmesan cheese
3-4
tablespoons
fresh lemon juice
salt and pepper to taste
Get ingredients with
Instructions
Melt butter in a saucepan over medium-high heat.
Add shallot and cook until softened, 1 minute.
Add the garlic and thyme. Cook until fragrant, 30 seconds.
Add wine and bring to a simmer. Cook until reduced by half, about 4 minutes.
Add the cream and whisk to incorporate. Continue to cook just until heated through.
Stir in the parmesan cheese until melted and well blended.
Add lemon juice and season with salt and pepper to taste.
Serve with 18-ounces Homemade/ store-bought lobster ravioli
Notes
Shallot:
A small yellow onion can be used instead.
Thyme:
1/4 teaspoon dried thyme may be used instead.
White wine:
Chicken stock can be used instead.
Make ahead tip
Transfer to an airtight container and refrigerate within 2 hours of cooking. Use the sauce within 4 days.
Reheat the sauce over low heat when ready to use. It will be quite thick when cold but will loosen as it warms up. If needed, add a few tablespoons of cream to thin it out.
Nutrition
Serving:
1
g
|
Calories:
354
kcal
|
Carbohydrates:
7
g
|
Protein:
6
g
|
Fat:
31
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
93
mg
|
Sodium:
239
mg
|
Potassium:
159
mg
|
Fiber:
0.3
g
|
Sugar:
3
g
|
Vitamin A:
1171
IU
|
Vitamin C:
7
mg
|
Calcium:
165
mg
|
Iron:
0.4
mg