Black And White Lobster Ravioli In A Seafood Cream Sauce Recipes

BLACK AND WHITE LOBSTER RAVIOLI IN A SEAFOOD CREAM SAUCE

Black and White Lobster Ravioli in a Seafood Cream Sauce image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 9

Ingredients

4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
1/4 ounce white wine
2 tablespoons butter
1/2 cup heavy cream
2 ounces Roma tomatoes, diced
1-ounce white pearl onions, diced
1-ounce shallots
1 tablespoon tarragon
1/2 pound Florentyna's Black and White Langostino (lobster) ravioli

Steps:

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.

LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE - (3.8/5)

Lobster Ravioli with Shrimp Cream Sauce Recipe - (3.8/5) image

Provided by gstark

Number Of Ingredients 12

Ingredients

1 (15-ounce) package lobster ravioli
1 large garlic clove, grated or minced
2 tablespoons Smart Balance 50/50 butter blend
2 tablespoons flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup drinking quality dry white wine
3/4 cup low-sodium chicken broth
1 pound shrimp, shelled and deveined
2 tablespoons heavy cream
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated, plus more for garnish

Steps:

Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce. In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish. If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.

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