Tuesday, January 25, 2011

Citrus Chardonnay Sauce

I picked up the packages of Lobster Ravioli at Costco without hesitation. Lobster is H-Bomb's absolute favorite food, and the pastas from Costco have always been delicious. Not sure why it's red-striped, but se la vie. You can imagine my delight when I turned the package over, ready to serve this luscious ravioli with a plain-Jane alfredo sauce, but saw this recipe for a lovely chardonnay sauce. No contest!

A delicious, light, savory pasta in a fabulous, tangy sauce! I'm sure this sauce would be delicious on many kind of pasta. And it's easy to make, too!

The only change I made was to cook the ravioli AFTER I made the sauce, which turned out to be a good choice. The sauce took a while to reduce, so I had a pot of water simmering, waiting until the sauce was closer to being done, then cooked the ravioli.

Citrus Chardonnay Sauce

1 (15 ounce) tray of Pasta Prima Lobster Ravioli
1 tablespoon olive oil

2 tablespoons shallots, minced
1 lemon, juiced (about 3 tablespoons)
1 cup chardonnay wine
1/2 cup heavy cream (all I had was half-and-half)
2 sticks (8 ounces) unsalted butter, cubed
1 tablespoon fresh parsley leaves, chopped fine
salt and white pepper to taste

1. Bring large pot of water to a boil. Add Pasta Prima Lobster Ravioli, and cook for 3 1/2 to 4 1/2 minutes until desired tenderness. Drain, toss with 1 tablespoon olive oil, cover and keep warm.

2. At the same time combine the shallots, lemon juice, and Chardonnay in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half.

3. Remove the simmering cream from the heat and immediately whisk in the butter cubes one at a time until fully incorporated. Stir in the parsley then season with salt and white pepper to taste.

Spoon Citrus Chardonnay Sauce onto a plate, put 5 ravioli onto the top of the sauce and sprinkle with parmesan cheese. Serve immediately.


neurofiber said...

We developed a Beurre Blanc out in California that is very close to this.
A couple of points:
You don't need that much cream 2 or 3 tbsp are plenty. And look around for Better Than Bouillon's Lobster Base. Oh, and more lemon juice with some zest. And add a couple of Tbsp of dry sherry when you finish mounting the butter. I like watching people wiping their plates with pieces of sourdough...

Min said...

Thanks for your comments, on this one I just followed the directions on the package. :-)
Might be worthwhile to reduce the cream, but I wouldn't add more lemon, don't want to overwhelm the delicate lobster flavor.
Thanks again!

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