Piancone® Lobster Ravioli
Directions
- Heat olive oil in saucepan and add garlic and pepper. Cook 1 minute.
- Add wine and lemon juice, reducing by half. Pour cream in pan and whisk in lobster base.
- Whisk Parmesan cheese, parsley, and lemon zest in sauce then simmer for 5-6 minutes until sauce coats the back of a spoon.
- Portion five ravioli per plate followed by some sauce and top with a portion of fried sage leaves.
Ingredients
- 20 ea Piancone Epicureo® lobster ravioli, cooked
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1/4 cup Piancone® Chablis cooking wine
- 1 tbsp Peak Fresh Produce® Lemon(s), juice and zest
- 1 1/2 tsp lobster base
- 1/4 cup Roma® Cheese, Parmesan
- 1 tbsp Roma Garlic, minced
- 2 tsp Peak Fresh Produce Parsley, chopped
- 1 tsp Roma® Oil, Olive
- 1 cup Peak Fresh Produce® Sage, fried
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
