The evening I was busy running my wheat flour test, as documented in Baking Experiment - Different Flours in same Banana Bread,
I was a bit lazy about making dinner. I got out a package of Lobster Ravioli that had called to me from the Costco refrigerated case.
You can see from the photo, that it wouldn't call quietly! 7-year-old Prince CuddleBunny was there to help me succumb to temptation, as he was eager to try such a pretty dinner, too, and he'd heard lobster was supposed to be good. Seeing it cooking, Prince Go-for-it (13) was quite intrigued and said it 'looked like Christmas in a pot.'
The package gave directions for a recommended sauce, which I used as a guide. Their recipe did a lot of reduction, and added way more butter, neither of which I felt was necessary or desirable for my crew.
Citrus - White Wine Sauce for Seafood Pasta
I started with
2 cups of Chardonnay
6 Tablespoons lemon juice
generous sprinkling of garlic powder
After bringing to a boil for a few minutes, I stirred in
1 cup of cream
I again brought it to a good boil, and whisked in
2 cubes of butter, which had been cut into cubes
I used a cold water-corn starch paste to thicken it to our desired consistency, and added some ground black pepper, to taste. (I didn't add salt, because I'd used salted butter.)
I layered the ravioli over a bed of steamed spinach, spooned on the sauce, and sprinkled grated Parmesan Cheese over all.
It was a big hit. I really do have to try making some ravioli of my own now. That old Bucket List is taunting me!
