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LOBSTER RAVIOLI WITH CHAMPAGNE BEURRE BLANC SAUCE

January 16, 2018 by Debbie Leave a Comment

Jump to Recipe Print Recipe

My.Oh.My.Oh.My!! If you are looking for the perfect romantic dinner, a dinner to impress your friends, or just looking for something spectacular, this is it! This Lobster Ravioli with Champagne Buerre Blanc Sauce is the BEST new recipe I have tried in a very long time!

Is there anything more romantic than lobster? With Valentine’s Day approaching, this would be the perfect dinner to serve alongside a nice salad and bottle of wine. Don’t forget the candles!

Begin by steaming the lobster tails for 7-8 minutes in a double boiler with a steamer basket. Remove from the steamer and allow to cool. When cool enough to handle, remove the lobster from the shell and chop it into small pieces.

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In the meantime, heat the butter and olive oil in a medium saute pan. Add the shallots and cook for 3-4 minutes, until tender. Add the garlic and spinach and cook until the spinach is wilted. Remove from heat and add to a large bowl.

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In a small bowl, thoroughly mix the cream cheese and heavy cream. If your store has Mascarpone Cheese, you can use it instead of using the cream cheese and cream. Add this to the spinach mixture along with the lobster. Mix thoroughly.

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Place a single wonton wrapper on a large baking sheet (or another large pan). Spoon 1-2 tablespoons of lobster mixture on each wrapper. With your finger, go along the edges of the wrapper with a little water. Add another wonton wrapper on top, removing as much air as possible, and pressing the edges together by pressing with your fingers or with a fork.

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Bring a large pot of water to a boil and cook the ravioliĀ for 2-3 minutes. Only cook a few at a time to prevent them from sticking together. (I cooked 3-4 at a time.)

lobster ravioli

For the sauce:

Heat the wine and vinegar in a medium saucepan. Bring to a boil and reduce by about half. Add the cold butter one tablespoon at a time and whisk until it is melted and thoroughly incorporated. The sauce will thicken as you add the butter.
To serve, place the ravioli on a plate, sprinkle with chives and Parmesan cheese (if desired), and spoon the sauce over the ravioli.

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This Lobster Ravioli with Champagne Buerre Blanc Sauce is definitely going to impress!

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Absolutely delicious!!

Print Recipe

LOBSTER RAVIOLI WITH CHAMPAGNE BUERRE BLANC SAUCE

This recipe for Lobster Ravioli with Champagne Buerre Blanc Sauce is the perfect recipe for special occasions. Serve with a nice salad and a bottle of wine and it's sure to impress.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: fish & seafood, pasta, recipes
Servings: 4 people
Calories: 948kcal
Author: Debbie

Ingredients

LOBSTER RAVIOLI

  • 3 4-5 ounces each lobster tails
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 2 shallots diced
  • 2 cups fresh spinach
  • 3 cloves garlic minced
  • 8 ounces cream cheese room temperature
  • 1/4 cup heavy whipping cream
  • 1/2 cup parmesan cheese
  • 1 package wonton wrappers
  • parmesan cheese and chives for garnish

CHAMPAGNE BUERRE BLANC SAUCE

  • 1 cup dry white wine
  • 2 tablespoons champagne vinegar
  • 1/2 cup butter cold and cut into cubes
  • salt and pepper to taste

Instructions

LOBSTER RAVIOLI

  • Steam the lobster tails for 7-8 minutes in a double boiler with a steamer basket. Remove from the steamer and allow to cool. When cool enough to handle, remove the lobster from the shell and chop it into small pieces.
  • In the meantime, heat the butter and olive oil in a medium saute pan. Add the shallots and cook for 3-4 minutes, until tender. Add the garlic and spinach and cook until the spinach is wilted. Remove from the heat and add to a large bowl.
  • In a small bowl, thoroughly mix the cream cheese and heavy cream. Add this to the spinach mixture along with the lobster. Mix thoroughly.
  • Place a single wonton wrapper on a large baking sheet. Spoon 1-2 tablespoons of the lobster mixture onto each wrapper. With your finger, go along the edges of the wrapper with a little water.
  • Add another wonton wrapper on top, removing as much air as possible, and pressing the edges together by pressing with your fingers or with a fork.
  • Bring a large pot of water to a boil and cook the ravioli for 2-3 minutes. Only cook a few at a time to prevent them from sticking together.

CHAMPAGNE BURERRE BLANC SAUCE

  • Heat the wine and vinegar in a medium saucepan. Bring to a boil and reduce by about half.
  • Add the cold butter one tablespoon at a time and whisk until it is melted and thoroughly incorporated. The sauce will thicken as you add the butter.
  • To serve, place the ravioli on a plate, sprinkle with chives and Parmesan cheese and spoon the sauce over the ravioli.

Nutrition

Serving: 3ounces | Calories: 948kcal | Carbohydrates: 73g | Protein: 20g | Fat: 60g | Saturated Fat: 35g | Cholesterol: 178mg | Sodium: 1293mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1978IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 4mg

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This showed up in the pictures….isn’t he adorable? He enjoyed the ravioli too!

If you need more ravioli recipes, try this one:

Ravioli with Mushroom Cream Sauce

 

Filed Under: fish & seafood, pasta & rice Tagged With: holiday meals

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Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

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