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Description
A decadent lobster ravioli dish enveloped in a luxurious champagne cream sauce, perfect for special occasions.
Ingredients
Scale
- 1 package lobster ravioli
- 1 cup champagne
- 1 cup heavy cream
- 2 tablespoons butter
- 1 shallot, finely chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot of boiling salted water, cook the lobster ravioli according to package instructions. When they float to the top, they are usually done. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add the finely chopped shallot and sauté until translucent.
- Pour in the champagne and bring it to a gentle simmer, allowing it to reduce by half.
- Stir in the heavy cream; season the sauce with salt and pepper. Simmer for a few more minutes until slightly thickened.
- Toss the cooked lobster ravioli in the sauce until well-coated and heated through.
- Serve immediately, garnished with fresh parsley.
Notes
For a lighter variation, you can substitute half-and-half for heavy cream. Ensure to avoid overcooking the ravioli.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
