Lobster Ravioli with Chablis and Grilled Onion Beurre Blanc
Lobster Ravioli with Chablis and Grilled Onion Beurre Blanc
Directions
- Add salt to water and bring to a boil then reduce to a simmer.
- Place ravioli in water and cook for 3-5 minutes until tender.
- Remove form water with slotted spoon and portion 5 per plate. Top with four ounces of sauce and garnish with chives then serve.
Ingredients
- 20 Piancone® Lobster Ravioli
- 1 gal water
- 2 tbsp Magellan® sea salt
- 2 cups Piancone® Chablis and Onion Beurre Blanc, (see recipe below)
Piancone® Chablis and Onion Beurre Blanc
Directions
- Heat grill and rub onion wheels with 1 tsp of olive oil. Cook on grill for 1-2 minutes per side to char.
- Mince grilled onion and reserve.
- Heat 1 tbsp of olive oil in saucepan over medium heat and add onion, garlic, salt, and pepper cook for 1-2 minutes. Pour in wine and lemon juice then simmer to reduce by half.
- Add heavy cream to the pan and reduce by half.
- Remove pan from heat and whisk in butter in small amounts to incorporate. Whisk in tarragon and serve with ravioli.
Ingredients
- 1/4 cup Piancone® Chablis cooking wine
- 1 Peak Fresh Produce® Lemon(s), juice only
- 1 Peak Fresh Produce® Onion(s), White, peeled and sliced in wheels
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tsp Roma® Oil, Olive
- 1 tsp tarragon, chopped
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Roma Garlic, chopped
- 1 cup Nature's Best Dairy® Cream, Heavy
- 1/2 lb Nature's Best Dairy® Butter, Unsalted, diced at room temperature
- 1/8 tsp Magellan® sea salt
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
