Lobster Ravioli with Walnut Sherry Cream Sauce


  1. In a sauté pan, heat butter and shallots over medium heat for 1 minute.
  2. Add walnut butter and cook for 1 additional minute.
  3. Add sherry, simmer for 1 additional minute.
  4. Add heavy cream, and bring to a simmer. Salt and pepper to taste.
  5. Add cooked ravioli to pan and toss to coat. Garnish with scallions.


  • 1.5 cup cream, heavy
  • 2 tbl Nature's Best Dairy® Butter, Unsalted
  • 2 tbl Peak Fresh Produce® Scallion(s), (thinly sliced -optional)
  • 1 tbl Peak Fresh Produce® Shallot(s), (finely chopped)
  • 10 Roma® Ravioli, Lobster, (cooked as directed)
  • - to taste salt and pepper
  • 1/4 cup sherry
  • 1 oz walnut butter