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)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
