Piancone® Lobster Ravioli


  1.  Heat olive oil in saucepan and add garlic and pepper. Cook 1 minute.
  2. Add wine and lemon juice, reducing by half. Pour cream in pan and whisk in lobster base.
  3. Whisk Parmesan cheese, parsley, and lemon zest in sauce then simmer for 5-6 minutes until sauce coats the back of a spoon.
  4. Portion five ravioli per plate followed by some sauce and top with a portion of fried sage leaves.


  • 20 ea Piancone Epicureo® lobster ravioli, cooked
  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 1/4 cup Piancone® Chablis cooking wine
  • 1 tbsp Peak Fresh Produce® Lemon(s), juice and zest
  • 1 1/2 tsp lobster base
  • 1/4 cup Roma® Cheese, Parmesan
  • 1 tbsp Roma Garlic, minced
  • 2 tsp Peak Fresh Produce Parsley, chopped
  • 1 tsp Roma® Oil, Olive
  • 1 cup Peak Fresh Produce® Sage, fried