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

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: fish & seafood, pasta, recipes

Servings: 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.

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