GOLD RECIPE - Lobster Truffle Ravioli with a Leek & Cherry Tomato Cream Sauce
Maine lobster claw and knuckle meat blended with mascarpone and white sharp cheddar cheeses, truffle oil, onion, minced black truffle and chives; wrapped in par cooked high egg content pasta. SKU# 46010
Ingredients
- 5-8 Lobster & Truffle Ravioli 46010
- 2 TBSP Butter
- ½ Shallot sliced thin
- ½ Cup Leeks thinly sliced
- 1 Clove Garlic minced
- ½ Cup White Wine
- 1 Cup Cherry Tomatoes halved
- 1 TBS Heavy Cream
- Crushed Red Pepper
- Salt & Pepper
- ¼ Cup Toasted Herb Breadcrumb
Instructions
- Bring a pot of water to boil.
- Once boiling add ravioli and cook per instructions, about 3.5 minutes. Set it aside.
- While water is coming to boil, heat a medium sauté pan on medium-high heat.
- Add 2 TBSP of butter to pan and melt. Add shallots and leeks, cook until shallots start to become translucent. Add garlic and cook an additional 2 minutes or so, do not brown.
- Add white wine and allow to reduce by about half.
- Add cherry tomatoes and cook on medium-low until the tomatoes start to break down.
- Add crushed red pepper and heavy cream and mix until evenly combined. Season with salt & pepper.
- When ready, add ravioli to the pan and coat with sauce.
- Plate and top with toasted breadcrumbs.
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