Lobster Ravioli iwth Saffron Beurre Blanc Sauce


    Lobster Ravioli with Saffron Beurre Blanc Sauce

    Paired with ArborBrook Klipsun Vineyards MLH Sauvignon Blanc

    Make or use your favorite pre made lobster ravioli

    Beurre Blanc Sauce

    1 shallot finely chopped

    1 cup MLH Sauvignon Blanc

    Zest from 1 lemon

    3 tablespoons fresh lemon juice

    ½ cup heavy cream

    Tinny pinch of Saffron threads

    12 tablespoons cold butter, cut into pieces

    White pepper and sea salt to taste

    Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce by over half.

    Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter a few cubes at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add tiny pinch of Saffron threads and let sit off of heat for 5 minutes without disturbing.  Season with salt and white pepper to taste.  Drizzle over ravioli’s and serve with MLH Sauvignon Blanc. 

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