Lobster Ravioli with Cognac Rouge Sauce

One of the highlights of our farmers market is our local pasta maker, Evette Lecci, who owns Pensi Pasta Factory. Each week, her table is laden with fresh pastas of all shapes, colors and flavors as well as sublime ready-to-go sauces. Evette also makes suggestions for fresh vegetables that can be used for the various pasta dishes. For Valentine’s Day, she created a very special lobster ravioli and sauce for market customers, a perfect “Dinner for Two.”


1 bag Pensi Pasta 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


Bring stock pot of lightly salted water to the boil. Assemble all ingredients.

Cook lobster ravioli according to package directions.

While ravioli are cooking, prepare the sauce.

In a large sauté pan, heat olive oil and add shallots and chopped tomato. Cook until shallots are translucsent. Add fresh thyme leaves.

Add butter to the pan to melt. Add milk, heavy cream, cognac and bring to the boil over medium high heat. Continue to cook until sauce is slightly reduced and begins to thicken. Season with salt, pepper and a dashs of garlic powder, to taste. Add parmesan cheese and stir until melted and sauce is smooth.

Plate cooked ravioli and ladle sauce over each portion.

YIELD: 2 servings

SOURCE: Evette Lecce, Pensi Pasta Factory

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