Lobster Ravioli with Chablis and Grilled Onion Beurre Blanc
Lobster Ravioli with Chablis and Grilled Onion Beurre Blanc
Lobster Ravioli with Chablis and Grilled Onion Beurre Blanc
Directions
Add salt to water and bring to a boil then reduce to a simmer.
Place ravioli in water and cook for 3-5 minutes until tender.
Remove form water with slotted spoon and portion 5 per plate. Top with four ounces of sauce and garnish with chives then serve.
Ingredients
20 Piancone® Lobster Ravioli
1 gal water
2 tbsp Magellan® sea salt
2 cups Piancone® Chablis and Onion Beurre Blanc, (see recipe below)
Piancone® Chablis and Onion Beurre Blanc
Directions
Heat grill and rub onion wheels with 1 tsp of olive oil. Cook on grill for 1-2 minutes per side to char.
Mince grilled onion and reserve.
Heat 1 tbsp of olive oil in saucepan over medium heat and add onion, garlic, salt, and pepper cook for 1-2 minutes. Pour in wine and lemon juice then simmer to reduce by half.
Add heavy cream to the pan and reduce by half.
Remove pan from heat and whisk in butter in small amounts to incorporate. Whisk in tarragon and serve with ravioli.
Ingredients
1/4 cup Piancone® Chablis cooking wine
1 Peak Fresh Produce® Lemon(s), juice only
1 Peak Fresh Produce® Onion(s), White, peeled and sliced in wheels
1/8 tsp Magellan® Black Pepper, ground
1 tsp Roma® Oil, Olive
1 tsp tarragon, chopped
1 tbsp Roma® Oil, Olive
1/2 tsp Roma Garlic, chopped
1 cup Nature's Best Dairy® Cream, Heavy
1/2 lb Nature's Best Dairy® Butter, Unsalted, diced at room temperature