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Lobster Ravioli with Saffron Cream Sauce
Kaitlin @ I Can Cook That
A quick and easy dinner recipe perfect for a weeknight but impressive enough for a weekend! Can be made in just 30 minutes.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
1/2
cup
panko breadcrumbs
optional
1
package lobster ravioli
2
tablespoons
butter
1
shallot
minced
½
cup
dry white wine
2
cups
whipping cream
2
pinches
saffron threads
1/2
teaspoon
ground turmeric
optional
Salt
to taste
Ground pepper
to taste
Lobster chunks
if desired
Fresh chives
for garnish
Instructions
Cook the pasta according to directions.
While waiting for the water to boil, if desired, add the panko breadcrumbs to a small pan and toast over medium heat.
Stir occasionally, until lightly browned. Remove from heat and reserve.
Next, make the sauce. Add the butter to a sauté pan over medium-low heat.
Add the shallot and cook for 2-3 minutes or until translucent.
Turn the heat up to medium high and add the wine, stirring occasionally for 3 minutes.
Add the cream and saffron, lower heat and simmer. You can also stir in ground turmeric to ensure a yellow coloring to the sauce, if desired.
Cook until the sauce has reduced by half, about 10 minutes.
Season with salt and pepper and remove from heat.
Add the cooked ravioli to the saute pan and stir to coat.
If desired, sauté some lobster pieces until warmed through.
Add the ravioli to a plate and spoon with more sauce.
Top with the lobster pieces and sprinkle with the toasted panko.
Finish with chives.
Notes
If you make this recipe, share a photo on Instagram and tag me
@icancookthat
!