In the Kitchen: Lobster Ravioli w/ Lobster Cream Sauce

WTNH– Executive Chef Tonino Mavuli of Inn at Villa Bianca/Tavern 1757 talks Mother’s Day and shows us how to make Lobster Ravioli with Lobster Cream Sauce.

The Inn at Villa Bianca/Tavern 1757 is at 312 Roosevelt Drive in Seymour. For more information, go to www.villabianca.com.

Lobster Ravioli with Lobster Cream Sauce Recipe:

Ingredients

2 ounces unsalted butter

1 garlic clove

1 tablespoon chopped shallots

16 ounces cooked lobster meat

2 ounces of Cognac

2 ounces of Ricotta

Salt and Pepper

1 tablespoon chopped chives

Lobster Cream Sauce :

2 ounces unsalted butter

1 tablespoon chopped shallots

4 ounces lobster meat

2 ounces of Cognac

5 ounces tomato sauce

10 ounces heavy cream

Salt

For the sauce: Using a 12 inch sauté pan at medium heat, add butter, shallots and sauté until shallots are translucent. Add the lobster meat and sauté for about 2 to 3 minutes. Remove the sauté pan from the burner and add Cognac then place back on the heat to cook off the alcohol. (Large flame) once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives and serve.

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