Lobster Ravioli with Saffron Crème
Directions
- Heat oil in sauté pan over medium heat. Add shallots, salt, and pepper. Cook for 1-2 minutes.
- Pour in wine and add saffron then simmer for 1-2 minutes. Add cream and chives then reduce by half.
- Place cooked ravioli in pasta bowl then top with saffron and chive cream.
Ingredients
- 5 ea Piancone Epicureo® lobster ravioli, cooked and warmed
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/4 tsp saffron
- 1/4 cup wine, Chablis
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 tsp Peak Fresh Produce® Shallot(s), shaved
- 1/2 Roma® Oil, Olive, tsp
- 1 1/2 tbsp Peak Fresh Produce® Chives, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
