Sauce pour raviolis au homard

Ingrédients

• 1 15-ounce package lobster ravioli
• 1 Tablespoon olive oil
• 3 cloves garlic (minced)
• 1 shallot (minced)
• 2 Tablespoons tomato paste
• 1/2 cup dry white wine (or dry vermouth)
• 1 1/2 cups heavy cream
• 1 Tablespoon lemon juice (plus 1/2 teaspoon lemon zest)
• 2 Tablespoons fresh chives (minced)
• Salt + Pepper (to taste)
• 1 1/2 cups cooked lobster (chopped, optional )

Préparation

1. 1

   Bring a large pot of water to a boil for the ravioli.

2. 2

   Heat the 1 Tablespoon olive oil in a Dutch oven or large skillet over medium heat. Add the 3 cloves garlic and 1 shallot and cook until fragrant, about 1 minute.

3. 3

   Add the 2 Tablespoons tomato paste and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown, 2-3 minutes.

4. 4

   Add the 1/2 cup dry white wine and stir to combine, scraping any browned bits from the bottom of the pot.

5. 5

   Add the 1 1/2 cups heavy cream, bring to a simmer, and reduce by about a half. This should take around 10 minutes.

6. 6

   While the sauce is simmering, prepare the ravioli according to the package instructions.

7. 7

   To the sauce, add the lemon juice and zest, chives and season with salt and pepper. Add the lobster meat, if using.

8. 8

   Add the ravioli to the sauce and toss gently, to combine.

9. 9

   Enjoy!