Creamy Lobster Ravioli Sauce (Print Version)
# Ingredients:
01 -
2 tablespoons of butter, unsalted
02 -
1 large shallot, finely chopped
03 -
4 cloves of garlic, finely minced
04 -
½ teaspoon of fresh thyme leaves
05 -
¾ cup white wine, preferably dry
06 -
1 cup of heavy whipping cream
07 -
½ cup Parmesan cheese, freshly grated
08 -
3 to 4 tablespoons of freshly squeezed lemon juice
09 -
Sea salt and black pepper, adjusted to your preference
# Instructions:
01 -
In a medium saucepan, melt the butter over medium-high heat until it's fully liquefied and begins to foam slightly.
02 -
Toss in your chopped shallot and let it cook for about a minute, stirring occasionally, until it becomes tender and translucent.
03 -
Add your minced garlic along with the thyme leaves. Stir everything together and let it cook for around 30 seconds until you can smell that wonderful garlicky aroma.
04 -
Pour in the white wine and bring everything to a gentle simmer. Let it bubble away for about 4 minutes until the liquid has reduced to roughly half its original volume.
05 -
Pour in the heavy cream while whisking continuously to combine everything smoothly. Keep cooking just until the cream is warmed through completely.
06 -
Sprinkle in the grated Parmesan cheese, stirring constantly until it melts completely into the sauce and creates a velvety texture.
07 -
Squeeze in the fresh lemon juice and taste your sauce. Season with salt and pepper as needed. This makes enough to beautifully coat about 18 ounces of lobster ravioli.
# Notes:
01 -
Don't have a shallot on hand? No worries - just swap it out for a small yellow onion and you'll get similar results.
02 -
Fresh thyme works best, but in a pinch you can substitute ¼ teaspoon of dried thyme instead.
03 -
If you prefer to skip the wine, chicken stock makes an excellent substitute and adds a savory depth to the sauce.
04 -
For storage, let the sauce cool down and then transfer it to a sealed container. Keep it refrigerated and make sure to use it up within 4 days.
05 -
When reheating, use low heat and be patient. The sauce will look quite thick straight from the fridge but loosens beautifully as it warms. Add a splash of cream if it needs thinning.