Lemon Brandy Cream Sauce with Lobster Ravioli
Pasta Sauce for Special Occasions
This holiday season I’ve had such a craving for lobster ravioli! Since the holiday season is so jam packed with things to do, I didn’t want to take the time to make the ravioli myself, but still wanted to create a dish that felt incredibly special. Enter this lemon brandy cream sauce. It cooks up in a matter of minutes, yet tastes like it took hours to make. The rich, yet bright, sauce pairs so nicely with the lobster flavor in the center of the raviolis you’ll be licking it off your plate! I can’t wait to make this sauce for all my lobster raviolis in the future! I think it will be perfect for a pasta course during a date night-in or a simple, yet impressive, dish to make at your next dinner party that won’t take you away from your guests for long.
Tips for Making This Lobster Ravioli Sauce
If you plan on making this sauce to pair with your lobster ravioli, here are a few tips to ensure it’s extra delicious:
- Small diced shallots will brown very quickly, so be sure to keep an eye on them while you saute. If you find that your shallots are getting too brown too quickly, turn the heat down to medium-low and stir continuously until you add more ingredients.
- When cooking with alcohol, you need to be careful if working with a flame on a gas stove. If your stovetop has an open flame on it, be sure to turn off your burner before adding the brandy to the pan to reduce your chance of any accidents. As soon as the brandy is safely in the pan, turn the heat back on and continue to cook.
- At the end of the recipe, I recommend adding a tablespoon or two of the pasta water. Not only is the water basically a flavorful liquid gold from the salt that’s boiled into it, it will help make the pasta sauce go a little further. I like adding a tablespoon or two, but use your own discretion. If your cream has thickened too much, add another tablespoon until the consistency you like has been reached. And as always, taste before you serve and see if you need any more salt, lemon, or pepper. If it needs salt, you can always add a bit more salty pasta water!
Recipe Details
This recipe moves quickly, so get your ingredients prepped and place them on the counter where they’re easily accessible. Fill a large pot with water and bring to a boil over high heat and then place a large frying pan over medium heat. Once the frying pan is warm, add the olive oil and let it warm through until the oil begins to shimmer. Add the butter and finely chopped shallot to the pan, and saute until the shallot has softened and is a soft golden brown. Add the garlic and let it cook until it becomes fragrant, no more than a minute.
At this point, turn the heat off your stove and add the brandy. Stir and let the brandy cook until it completely evaporates, about 2 minutes. This step is cooking out the alcohol, but the flavor of the brandy is embedded into the aromatics. Season the shallot and garlic with a bit of red pepper flakes, salt, and pepper, plus a tablespoon of dijon mustard. Stir to coat the shallot in the mustard and seasoning and then slowly pour in the heavy cream. Turn the heat down to low or medium-low and let it gently simmer until the cream thickens slightly and the flavors meld together.
While the lobster ravioli sauce simmers, boil your fresh ravioli according to the package directions. Fresh ravioli only takes a few minutes to cook and at the last minute, add the lemon zest, lemon juice, and a tablespoon of the pasta water to the cream sauce. Use a slotted spoon or a cooking spider (like this one from Amazon affiliate link) to transfer the cooked ravioli directly into the cream sauce. Coat the lobster raviolis in the cream sauce and continue to cook over low heat for 1 minute to allow the sauce to soak into the pasta. Serve the pasta and top with fresh, chopped parsley. Enjoy!
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This lemon brandy cream pasta sauce pairs perfectly with rich, lobster ravioli. It comes together incredibly quick, making it perfect for an easy date night dinner or quick dish to impress your guests.
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- Pinch of red pepper flakes
- Salt and pepper to taste
- 2 tbsp brandy
- 1 tbsp dijon mustard
- 1 cup heavy cream
- Zest of 1 lemon plus juice of ½ a lemon
- 1 lb fresh lobster ravioli
- Chopped fresh parsley to garnish
Preheat a large frying pan over medium heat and bring a large pot of water to a boil.
Add the olive oil to the large frying pan and let heat for 1 minute, until it begins to shimmer. Add the unsalted butter and chopped shallot, sauteing until softened, about 2-3 minutes, stirring often to stop the shallot from getting too brown.
Add the garlic and saute until fragrant, about 30-60 seconds, adjusting the heat to medium-low if the shallot is browning too quickly.
Turn off the heat under the pan and add the brandy, stirring the brandy into the shallots. Turn the heat back on to medium and let the brandy cook down completely, about 1-2 minutes.
Add a pinch of red pepper flakes, a pinch of salt, and a pinch of pepper and stir into the shallots.
Stir in the mustard and then pour in the heavy cream. Stir and bring to a gentle simmer over medium-low heat, stirring often to ensure the cream doesn’t overcook on the bottom or side of the pan. Let simmer until the cream thickens, about 4-5 minutes.
Meanwhile, heavily salt the large pot of water, which should be at a boil. Cook the lobster ravioli according to the package directions.
While the ravioli boils, add the lemon zest and lemon juice to the cream sauce, stirring to incorporate it in.
Before the pasta finishes boiling, take a tablespoon or two of the pasta water and add it to the cream sauce. Use a slotted spoon or cooking spider to remove the ravioli from the boiling water and add it directly to the cream sauce.
Toss the raviolis in the cream sauce over low heat for 1 minute. Plate right away and top with fresh, chopped parsley. Serve and enjoy!
