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.
Servings: 2
Calories: 462kcal
Equipment
- Small saucepan
- Large pot for boiling ravioli
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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
