Comments on: Lobster Ravioli with Saffron Cream Sauce

By: Catherine Smith

Catherine Smith — Sat, 19 Feb 2022 15:40:59 +0000

Thank You for such a rich delectable dinner. I followed the directions exactly with no additions. I made this for my mother-in-law for Christmas. I served it with soft warm garlic bread. My son wiped his bowl clean and said, ” you can put this bowl back in the cabinet it’s so clean!”. I will be making it again today for a large dinner party. I am adding 2 pounds of cooked colossal shrimp to the pan a few minutes before it leaves the stove to heat up the shrimp.

By: Shelli

Shelli — Mon, 19 Apr 2021 02:37:51 +0000

This was delicious. We’ll definitely make it again. We’ll add a bit more saffron next time. Thanks for sharing this recipe.

By: Shelli

Shelli — Mon, 19 Apr 2021 02:26:09 +0000

In reply to Alex. I had to turn the heat up and then back down again to get these results but it came out delicious!

By: Wendi L

Wendi L — Tue, 05 May 2020 16:09:55 +0000

VERY good, thank you for sharing this!! I was looking for something to go with lobster ravioli since we don’t have it very often and THIS was perfection!

By: Susan M.

Susan M. — Thu, 16 Apr 2020 20:26:19 +0000

I made this dish today. All I can say is, “OMG, is that ever GOOD!!” I did use 1 cup heavy cream and 1 cup half and half. The cream I had was kind of thick, that’s why I made that change. This was soooooo good, it caused a few growls while eating it!! Lol It’s also plate-licking worthy!! Did I lick my plate?! I’ll never tell!!

By: Anne

Anne — Fri, 12 Apr 2019 00:44:32 +0000

Loved this! I did have to substitute quite a lot because I didn’t have white wine or cream or a shallot in the house (I did have the lobster ravioli and the saffron! ) White wine vinegar (splash) Triple sec (splash) Water Sour cream instead of cream Devils dust for sweetness and spice Normal red onion instead of shallot It may be a different recipe now, I admit, but it was fantastic!! Thanks for sharing! So glad I found your recipe :-)

By: Kaitlin

Kaitlin — Thu, 27 Dec 2018 14:48:25 +0000

In reply to Alex. Hi Alex, everyone's stovetop works at different levels -- the type of power (electric, gas, propane), size of burner, etc. can all impact the timing. I'd suggest turning your burner up after melting the butter to a higher level so that when you add the white wine, it immediately sizzles. Hope this helps!

By: Alex

Alex — Tue, 25 Dec 2018 17:55:46 +0000

I’m not sure what kind of nuclear powered stove you have, but mine did not cook off the wine at medium low in 3 minutes, or even 25 minutes. I got tired of waiting for that step and for the sauce to cook down. Unfortunately, it meant the sauce ended up tasting more like wine than anything else.

I think the recipe is solid and probably tastes amazing, but it seems like at some point the temperature has to go up a bit, as do the cooking times.
Perhaps you could offer some insights?

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Thu, 09 Oct 2014 13:34:14 +0000

In reply to Jessica. Jessica, I love the addition of the breadcrumb mixture and extra lobster! What a delicious idea!

By: Jessica

Jessica — Thu, 09 Oct 2014 00:34:37 +0000

We made this but added garlic and a pinch of nutmeg to the sauce. We also sauteed garlic, olive oil, fresh bread crumbs and chopped lobster meat and added it atop the plated pasta… It added crunchy texture to an otherwise creamy dish! This is delicious but high recommend the added lobster topping!