Jenny Park ( http://spoonforkbacon.com ): This is one of my favorite recipes to throw together when I don't have a lot of time to cook dinner. It's quick, easy and delicious, plus it's a great crowd pleaser for small get togethers.
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Serves 4 to 6
2 (9 ounce, 250 g) packages lobster ravioli
3 tablespoons (45 g) butter
1 shallot, minced
2 garlic cloves, minced
2 tablespoons (10 g) tarragon, minced
2 teaspoons (10 mL) chives, thinly sliced
⅔ cup (160 mL) dry white wine
½ cup (120 mL) heavy cream
salt and pepper to taste
freshly grated parmesan
fresh tarragon, minced
fresh chives, thinly sliced
Fill a large pot with water and bring to a boil.
Sprinkle a generous amount of salt into the water and add ravioli. Stir.
Boil ravioli for 7 to 9 minutes. Drain and gently toss with a small amount of olive oil.
Melt butter in a large sauté pan over medium-high heat. Add shallot and garlic and sauté for 5 minutes. Season with salt and pepper.
Add tarragon and chives and sauté for an additional minute.
Deglaze pan with the wine and reduce until most of the liquid has evaporated.
Pour cream into the pan and reduce the heat to medium. Season with salt and pepper.
Allow sauce to simmer, until reduced by half, about 4 minutes.
Add cook ravioli to the sauce and gently toss together.
Top with freshly grated parmesan, tarragon and chives.
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