Lobster Ravioli Q - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Lobster Ravioli Q (/showthread.php?tid=90207)

Lobster Ravioli Q - BarbaraS - 11-13-2009 Hey Folks!! I can't/won't log in at work anymore, the Internet Police are everywhere, so forgive my meager participation as of late. I hit Wegman's after work today to pick up a couple kosher chickies (Empire brand - awesome!) for "40 Cloves of Garlic and a Chicken" tomorrow night. Then I figured some ravioli and meatballs for Sunday night and found some lobster-filled raviolis in the frozen food section and since I've never had them, I bought a package along with a 5-cheese package. Question - what kind of sauce would you serve with a lobster ravioli? Traditional red or some kind of blush or vodka cream? Thanks in advance. Barbara Re: Lobster Ravioli Q - Trixxee - 11-13-2009 We had lobster ravioli a while back and for the life of me I can't remember what we used - though I assume it was homemade marinara. Anyway, here's someone else asking the question. The very last post talking about orange, cognac, tomato, tarragon, etc. sounds really good to me. http://chowhound.chow.com/topics/327019 Re: Lobster Ravioli Q - Gourmet_Mom - 11-13-2009 Vicci was trying to figure out what to use for those at her Anniversary party a while back. I'll see if I can find the thread. Here's the first one: Need Pasta Sauce Ideas And here's her report on the party: Coming Down From a Month of Entertaining Re: Lobster Ravioli Q - cjs - 11-13-2009 Super easy and super good - brown butter and sage over the raviolis. Re: Lobster Ravioli Q - luvnit - 11-13-2009 I had some lobster ravioli several years ago. I got it at Sam's club. The pasta was red and white stripes. It was really pretty. We loved it and it was quite a treat. It had the wonderful delicate, sweet taste that seafood should have. I found a pic (not mine, someone's blog). I thought lobster deserved 'butter' so I made a garlic butter sauce. But then, I am more partial to cream and butter sauces anyway. The above photo (from someone's blog) came with a suggested sauce of Lemon Tarragon Cream Sauce Here are their directions: For the sauce: Saute minced shallots in butter, then add white wine and reduce. Add chopped tarragon and lemon juice. To finish, whisk in creme fraiche and season to taste with sea salt and fresh ground pepper. For anyone who is inclined, the blog is: Taste With Your Eyes Blogspot Re: Lobster Ravioli Q - labradors - 11-13-2009 I'd go with either a cognac sauce or a red-pepper coulis. Re: Lobster Ravioli Q - DFen911 - 11-14-2009 Lol that is one of my signature dishes and I serve it with a basil cream sauce. Re: Lobster Ravioli Q - Gourmet_Mom - 11-14-2009 Oh my...Basil Cream Sauce.....YUM! Denise, that just sounds so...ME! I may just have to buy me some shrimp this weekend and make it with this! Why haven't I already thought of this?!?! Wouldn't some buttery pine nuts be a great garnish?!?!? Re: Lobster Ravioli Q - foodfiend - 11-14-2009 Daphne, I have to start "playing" with the search feature and figure out how to do it! I looked up the anniversary party menu (wow, 11 months ago!) and saw that I used Pink Sauce, which is basically a tomato-basil-cream sauce and was very easy: Pink Sauce 1/4 cup olive oil 9 medium cloves garlic, finely chopped 6 ripe tomatoes, chopped 10 fresh basil leaves, julienned 1/4 cup heavy cream 1/2 cup fresh-grated Parmesan cheese Salt and fresh-ground black pepper, to taste In a nonreactive heavy skillet, heat oil over medium heat. Sauté garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in Parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.) I have since made the lobster ravioli with a browned-butter sauce, too, and it was very good but the flavor of the lobster really went well with the tomato-cream. The photo that Laura posted reminded me of the time I made green-and-white striped pasta for Christmas dinner. I cut the pasta into squares, filled with ricotta, then rolled each piece up and twisted the ends (like wrapped candy). It was spectacular, but back then I didn't think about things like this and I served it with marinara! The red tomato sauce completely covered my pretty little pastas! If I could go back (it must have been 15-20 years ago) I would have either used a butter sauce or, better yet, sauced the plate and arranged the pastas on top. Live and learn, don't we?!?! Re: Lobster Ravioli Q - luvnit - 11-14-2009 Oh Denise, Basil Cream Sauce sounds simply divine! Very nice. I vote for this one!