In the Kitchen: Lobster Ravioli w/ Lobster Cream Sauce

lobster ravioli

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

Lobster Ravioli with Lobster Cream Sauce Recipe:


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


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.

WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

blog comments powered by Disqus