The Best Lobster Ravioli Sauce Recipe with Creamy Fennel
This lobster ravioli sauce recipe is the way to go for a date night that will impress. The rich, silky sauce also happens to be easy and upgrades your favorite packaged lobster ravioli so you can live your best high-end restaurant life right at home and includes cream, sherry, and a ton of diced fennel. Wait until you try this incredible dish that will turn any ravioli into a super star
Ingredients
- 12 ounce lobster ravioli package
- 4 liters water can bay 3-4
- 6 tsp Mortons coarse Kosher salt
- 2 tbsp extra virgin olive ol
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 shallots, minced
- 1 fennel bulb, diced
- 1/2 tsp thyme
- 1/8 tsp red pepper flakes
- 1 bay leaf
- 1 tbsp tomato paste
- 1/2 cup dry sherry can substitute dry vermouth or dry white
- 1/2 cup heavy cream
- 1 cup lobster juice
- 1 tbsp lemon juice
- 1 zest zest of a lemon
- 1 fresh tarragon leaves for garnish
- 1 cracked pepper
- 1 large flakes parmigiano reggiano or pecorino romano use vegetable peeler for garnish
Instructions
- Bring 3 to 4 liters of water to a boil in a large pot.
- Heat the butter and olive oil in a Dutch oven or large skillet over medium heat. Swirl the pan, coating the surface of the skillet.
- Once the butter is melted and the oil is shimmering, add the garlic, shallots, fennel, thyme, tarragon, red pepper flakes, and bay leaf. Cook for 8 to 10 minutes until the shallots are translucent and the fennel is tender.
- Add the tomato paste and stir to combine. Cook until the tomato paste starts to smell fragrant and begins to brown the bottom of the pan, about 2-3 minutes.
- Add the sherry and stir to combine, deglazing the pan by scraping the brown bits (frond) from the pan.
- Add the heavy cream and lobster juice and stir to combine. Turn heat up to medium-high and cook for 10-15 minutes, reducing the sauce by half.
- While the sauce is simmering, toss the salt into the boiling water. Once the salt is dissolved, add the ravioli and cook according to the package instructions.
- While the ravioli cooks, add the lemon juice and zest to the sauce.
- Drain the ravioli, reserving the pasta water.
- Add a ½ cup to 1 cup of the reserved pasta water to the sauce and stir.
- Remove the bay leaf and cook for 2-5 minutes until the sauce has reached your desired consistency. Taste and add salt and pepper to taste.
- Add the ravioli and gently stir to coat. Add more reserved pasta water if needed for consistency.
- Serve immediately and top with fresh tarragon leaves, a sprinkle of freshly ground black pepper, parmigiano reggiano or pecorino romano shavings, and a spritz of fresh lemon juice.