Many years ago (before I met Trevor!), I went traveling to the south of France and had some of the best wine and champagne of my life. Cooking with wine is so natural for them since they are surrounded by it. And they make the best sauces with it, which adds the sweetest flavors to their foods.
On special nights, I think of all the amazing foods I ate there. I am constantly reinspired by French cuisine, so I decided to make one of my favorite dishes I ate while there: lobster ravioli in a champagne cream sauce.
Since last night was New Years Eve, I made this with the champagne we were drinking and it took me right back to Nice. It’s creamy, sweet and decadent – everything you want in a New Year’s dinner. Thanks for those French memories, France. I can’t wait to see you again soon!
Lobster Ravioli in a Champagne Cream Sauce
- One pound fresh (or frozen) lobster ravioli
- 1 tablespoon olive oil
- 1 small shallot, diced small
- 1 stick, plus 2 tablespoons butter
- 1/2 cup champagne
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped parsley, for garnish
- In a large pot of salted boiling water, make fresh ravioli according to package directions (fresh usually takes 3 minutes to boil, frozen 6-7 minutes). Drain, toss in olive oil and set aside.
- Meanwhile, in a saucepan or cast iron skillet, sauté the shallots in 2 tablespoons of butter until fragrant, about 2 minutes. Add the champagne and the cream and allow it to reduce over low heat for 5-7 minutes.
- Once reduced, lower heat and add cut up pieces of butter one at a time. Whisk slowly until each piece of butter is incorporated. Remove from heat and season to taste.
- Toss ravioli in sauce, top with chopped parsley and serve with leftover champagne! Enjoy!