Photo: Black and White Lobster Ravioli in a Seafood Cream Sauce Recipe
Ingredients
- 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
- 1/4 ounce white wine
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces Roma tomatoes, diced
- 1 ounce white pearl onions, diced
- 1 ounce shallots
- 1 tablespoon tarragon
- 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli
Directions
Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By SalomeLoves2Cook
Saint Paul, MN
on March 03, 2011
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This dish was super awesome! Woohoo! I did make the following changes.
1 I followed the previous suggestions and sautéd the onions and shallots in butter for a few minutes. I then added the tarragon.
2 Add the diced tomatoes and sauté them for a couple minutes more.
3 Add crab meat and small shrimp. If you want to be quick, use a 1/2 can each of the chicken of the sea small shrimp and crab meat. Sauté those for a couple of minutes.
4 Add a 1/2 cup of white wine. I used Cupcake Sauvignon Blanc. Simmer the mixture and stir it now and again for a few minutes.
5 Cook the lobster ravioli in boiling water while still stirring the sauce mixture now and again for a few minutes more.
6 Add 1/2 cup of cream to the sauce mixture and keep the temperature on medium low. Add salt and pepper. Let it simmer for a few minutes.
7 When the ravioli is done, drain and plate it. Put the sauce mixture on top.
Pour a glass of that Sauvignon Blanc and enjoy!
By ppciuser_296784
holland, PA
on July 19, 2009
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I increased the amount of wine, the simmer time and used cherry tomatoes on my first preparation. It was very good but I know it could be better. I knew from tasting that the onions would be raw tasting per the directions so i increased the simmer time. I was wishing I had sauteed them in the butter.
I would make the following adjustments next time:
- saute the onions and shallots in the butter then add and saute the crab or seafood
- increase the amount of white wine - 1/4 ounce hardly seems enough to simmer anything in
- perhaps slightly less tarragon
Enjoy
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