I admit, I purchased the ravioli from the good folks at Central Market, but the heavenly sauce filled with tomatoes, garlic, basil and brandy made this dish completely special, delicious and unique. We saved a few calories as well using fat-free half and half, but heavy cream would just take it over the edge of tasty goodness.
Lobster Ravioli with Brandy Cream Sauce
2 tablespoons olive oil
1/2 white onion, chopped
2 cloves garlic, chopped
3 Roma tomatoes, chopped
4 baby bella mushrooms, stems trimmed and chopped
1/4 teaspoon red pepper flakes (or to your taste)
1 1/2 tablespoons butter
1 cup chicken stock
3/4 cup cream, half and half, or fat free half and half (to your taste)
1/3 cup brandy
2 tablespoons fresh basil, chopped
12-14 fresh pasta lobster ravioli, or any other kind of fresh pasta ravioli like cheese, mushroom or crab
Grated Parmesan cheese and parsley for garnish, if desired
Bring a 3 quart stock pot filled with water to a boil. Meanwhile, add the olive oil over medium heat to a saute pan and add the onions. Cook, stirring often, until soft, then add the garlic, tomatoes and mushrooms. Cook until everything is soft and slightly caramelized. Add red pepper and season with salt and pepper (about 1/2 teaspoon of each.) Stir to combine then add the stock and the brandy. Bring to a boil to cook off the alcohol, then simmer for 15 minutes. Add 1/2 of the basil. Remove from heat and stir in the half and half. Using an immersion blender, or a food processor, blend the sauce until smooth. Bring to a low simmer.
When the water in the stock pot is boiling add about 2 tablespoons of salt and drop the ravioli, delicately into the water. Turn the heat down to a low boil. Cook the pasta for 3-4 minutes. As this is cooking, adjust your seasonings. Stir in the butter. Stir in the remaining basil. When the pasta is almost all the way cooked (will likely take 4-5 minutes) carefully remove each from the boiling water with a slotted spoon or chef spider, and place each in the sauce. Stir the ravioli into the sauce, being careful not the break them and then serve. Garnish with a sprinkle of Parmesan cheese and parsley if you like.
I WANT 30 TO START WITH. THIS SOUNDS DEVINE. AS USUAL, A JOB WELL DONE.
Part of the fun of adding brandy is touching the boil with a lighted match (a long match) and watching the flames flair up from the sauce. Of course Rodney always stands by with the fire extinguisher…we’ve only had to use it once.
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