Don’t be surprised if, for a second, you think you’re dining at a fancy restaurant when you take one bite of this dish. We love to serve our lobster ravioli with this luxuriously rich saffron cream sauce. The saffron not only adds a golden color to the sauce, but a subtle earthy sweetness.
Lobster Ravioli with Saffron Cream Sauce
Cuisine
Italian
Persons
4
Serving Size
6 ravoli
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Ingredients
- 1 teaspoon saffron threads, crushed
- 4 tablespoons unsalted butter
- 1 tablespoon Extra-Virgin Olive Oil
- 2 cloves garlic, lightly crushed
- ½ cup dry white wine
- 1 cup lobster, clam or vegetable broth
- 1 cup heavy cream
- Two 12-count boxes Pastosa Large Round Lobster Ravioli
- 1 pound steamed lobster meat, coarsely chopped
- 1. Bring a large pot of generously salted water to a boil.
Instructions
- 1. Bring a large pot of generously salted water to a boil.
- 2. Place the crushed saffron in a small bowl with 1 tablespoon hot water; let bloom.
- 3. In a large skillet, heat 2 tablespoons of the butter and the oil over medium heat until melted. Stir in the garlic and cook, stirring occasionally until fragrant, about 2 minutes. Stir in the wine, broth and reserved saffron with liquid; bring to a boil and simmer, stirring occasionally, about 3 minutes. Whisk in the cream; cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons butter until combined; season to taste with salt. Stir in the lobster meat; cook until just heated through.
- 4. Meanwhile, gently add the ravioli to the boiling water, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Using a slotted spoon, carefully transfer the ravioli to the skillet, reserving ½ cup of cooking water. Gently toss with the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
- 5. Divide the ravioli among four shallow bowls.