Sherry Cream Sauce for Lobster Ravioli
The Best Sherry Cream Sauce for Lobster Ravioli will be a new favorite. This lobster ravioli sauce recipe comes together quick and easy.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: French, Italian
Servings: 2
Calories: 462kcal
- 1 package lobster ravioli
- 1 Tablespoon butter
- 1 Tablespoon shallot minced
- 1 teaspoon garlic minced
- ⅓ cup dry sherry wine
- 1 cup heavy cream
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Optional
- 4 ounces bite-sized lobster pieces cooked
- lemon, chives, cheese garnish
Melt the butter in a small saucepan. On medium heat sauté garlic and shallots for 2-3 minutes until they have have softened.
Add dry sherry wine to saucepan. Cook on medium high heat for 5 minutes until liquid has reduced by half.
Add cream, paprika, salt, and pepper. Bring to a boil then simmer for 5 minutes until sauce begins to thicken.
If you are adding lobster meat to your recipe, add the lobster to the saucepan now or wait to top the ravioli with lobster.
Cook ravioli according to package instructions. Serve sauce over ravioli and garnish with lemon, chives and parmesan cheese.
- Be careful cooking with alcohol, keep the dry sherry wine away from flames.
- Cook the lobster separately or use imitation lobster.
- You can garnish the lobster ravioli with lemon, chives, and cheese.
Calories: 462kcal | Carbohydrates: 5g | Protein: 4g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 369mg | Potassium: 147mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 2049IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 0.3mg