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.
Servings: 4
Calories: 354
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
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
Video
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.
- Storage: 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: 1g | Calories: 354kcal | Carbohydrates: 7g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 239mg | Potassium: 159mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1171IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 0.4mg