Description
A rich and creamy sauce that perfectly complements lobster ravioli, featuring a blend of butter, shallots, garlic, tomato paste, white wine, and parmesan cheese, enhanced with tarragon and paprika for a flavorful finish.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon unsalted butter
- 1 shallot, finely diced
- 2 cloves fresh garlic, minced
- 1 teaspoon tomato paste
- â…“ cup white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 2 ounces freshly grated parmesan cheese (about 1 cup when finely grated)
- ¼ teaspoon dried tarragon
- â…› teaspoon paprika
- Salt and pepper to taste
Ravioli
- 9 ounces lobster ravioli
Garnish (optional)
- Fresh parsley or basil, chopped
Instructions
- Prep: Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure out the other ingredients to have them ready.
- Sauté: Heat a saucepan over medium-low heat and melt the butter. Add the diced shallots and sauté for about 5 minutes until they soften and turn translucent. Add the minced garlic and cook for an additional minute while stirring to release its aroma.
- Caramelize: Stir in the tomato paste and continue cooking for 1 to 2 minutes, stirring constantly, until the paste darkens and develops a deeper flavor.
- Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it cook for about 2 minutes so the alcohol evaporates and the wine reduces slightly.
- Simmer: Gradually stir in the heavy cream, then add the dried tarragon, paprika, and freshly grated parmesan cheese. Allow the sauce to simmer on low heat for around 5 minutes until it thickens to your preferred consistency. Season with salt and pepper to taste.
- Boil: While the sauce is simmering, cook the lobster ravioli in the boiling salted water according to the package directions, usually a few minutes until tender. Drain the ravioli, reserving a splash of pasta water.
- Combine & Serve: Transfer the cooked ravioli to the cream sauce and toss gently, adding some reserved pasta water if needed to loosen the sauce. Serve the ravioli hot, garnished with freshly chopped parsley or basil if desired.
Notes
- Be sure to use freshly grated parmesan cheese for the best flavor and texture in the sauce.
- Using a good quality white wine will enhance the sauce; Sauvignon Blanc or Pinot Grigio are excellent choices.
- If the sauce thickens too much, add a splash of reserved pasta water to reach the perfect consistency.
- Fresh herbs like parsley or basil add a nice pop of color and freshness when garnishing.
- Adjust seasoning at the end to balance salt and pepper to your taste.
