Lobster Ravioli in Champagne Sauce

Ingredients:

For the Lobster Ravioli:

1 package of fresh lobster ravioli (or homemade if preferred)

If making homemade ravioli, you’ll need lobster meat, flour, eggs, and olive oil for the dough and filling.

For the Champagne Sauce:

 

1 tablespoon unsalted butter

1 small shallot, finely chopped

2 cloves garlic, minced

1/2 cup champagne (or dry sparkling wine)

1 cup heavy cream

1/4 cup lobster stock (or chicken broth)

2 tablespoons unsalted butter (for finishing the sauce)

Salt and pepper to taste

Fresh chives or parsley for garnish

Freshly grated Parmesan cheese for serving (optional)

Instructions:

 

Cook the Ravioli:

Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions, usually for about 3-4 minutes, until they float to the top and are cooked through. Be gentle when stirring, as ravioli can break easily. Once cooked, remove with a slotted spoon and set aside.

 

Make the Champagne Sauce:

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

 

Deglaze with Champagne:

Pour in the champagne (or dry sparkling wine) and allow it to simmer for about 2-3 minutes, reducing slightly. This will cook off some of the alcohol and intensify the flavors.

 

Add the Cream and Lobster Stock:

Stir in the heavy cream and lobster stock (or chicken broth). Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Be careful not to let the sauce boil too rapidly.

 

Finish the Sauce:

Once the sauce has thickened, stir in the remaining 2 tablespoons of butter to enrich the sauce and make it velvety. Season with salt and pepper to taste.

 

Combine Ravioli with Sauce:

Gently add the cooked lobster ravioli to the skillet with the champagne sauce. Toss the ravioli carefully in the sauce to coat them evenly, being careful not to break the delicate pasta.

 

Serve:

Transfer the ravioli to serving plates. Garnish with freshly chopped chives or parsley, and sprinkle with freshly grated Parmesan cheese if desired. Serve immediately.

 

Tips:

If you can't find lobster ravioli, you can substitute with crab ravioli or another seafood-filled ravioli.

For added luxury, you can include some extra lobster meat in the sauce for more texture and flavor.

The champagne sauce pairs wonderfully with a light, crisp white wine, such as a Chardonnay or Pinot Grigio, to complete the meal.

This Lobster Ravioli in Champagne Sauce is an elegant, decadent dish that combines the sweetness of lobster with the rich, creamy flavors of the champagne sauce. It’s perfect for special occasions or a romantic dinner. 🦞🍾🍝