This elegant dish turns market-fresh lobster ravioli into a restaurant-worthy meal with almost no fuss. A quick Cognac-infused cream sauce—rich with shallots, tomato, butter, and thyme—adds luxurious depth to the delicate seafood pasta. Simple enough for a weeknight, but special enough for a celebration.
INGREDIENTS:
1 bag fresh lobster ravioli
2 tablespoons shallot, finely minced
1/2 cup fresh tomato, chopped
1/4 teaspoon fresh thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/2 cup milk
1/2 cup heavy cream
1 tablespoon cognac
Salt and pepper to taste
Dash garlic powder
1/2 cup Parmigiano-Reggiano, freshly grated
METHOD:
Bring a large pot of lightly salted water to a boil. Cook the lobster ravioli according to package instructions. Reserve a splash of pasta water if needed to loosen the sauce.
While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the minced shallot and chopped tomato. Cook until the shallots turn translucent and the tomatoes soften slightly. Stir in the fresh thyme leaves. Add the butter and let it melt, then pour in the milk, heavy cream, and cognac. Increase the heat to medium-high and bring the mixture to a gentle boil. Cook until the sauce reduces and thickens slightly. Season with salt, pepper, and a dash of garlic powder.
Add the Parmigiano-Reggiano and stir until melted and smooth. If the sauce becomes too thick, thin it with a tablespoon or two of pasta water.
Drain the cooked ravioli and divide onto plates. Spoon the warm Cognac Rouge sauce over each serving and garnish with extra thyme or parmesan if desired.
SERVING SUGGESTIONS:
- Add a handful of sautéed mushrooms or spinach to the sauce for a heartier dish.
- Serve with a simple green salad tossed in lemon vinaigrette.
- Pair with a crisp Chardonnay, Albariño, or sparkling wine from a local vintner.
YIELD: 2 servings
SOURCE: Recipe submitted by Evette Lecce.
