Wednesday, January 13, 2010

Jan 12th - Lobster & Crab Ravioli with Lemon & Tarragon Butter Sauce

We bought the ravioli at our favourite Italian grocer on Commercial Drive. They have specials every week. This week wasn't a special but I was in the mood for a new one. The Lobster and Crab ravioli looked all pillowy and yummy in the case. Their selection of cheeses, antipasti and pasta is great with very decent prices. We also buy dry pasta and canned goods there quite often.

Cooking Fresh Ravioli

Fill your largest sauce pan with water, just an inch and a half from the top. Salt. Bring to a boil. Carefully place the ravioli in handfuls into the water. Use a slotted spoon to move them around. F0r simple ravioli or tondi and the like where it's a simple pouch cook like this: If you can feel the pasta is still quite soft, you're looking at 8-9 minutes. If they're a bit tough go 10-11. If you have a tortellini or agnolotti, anything with a fold or bunching cook 2 minutes longer. Seriously. We've had the local fresh pasta over 3-4 dozen times over the last two years and you might think you're over cooking but you'll be fine. Alot of the delis source from a similar supplier, I think. I've noticed similar labelling at Wholefoods and both the shops at Granville island. So follow this timing for those too. But really, live and learn if you like. But treat yourself to fresh ravioli at least once a month if not once a week :)

First Ravioli Store
1900 Commercial Drive
Vancouver, BC
V5N 4A7

(604) 255-8844

(Commercial and 3rd, look for the orange awning)

To sauce, I've chosen a sauce that would otherwise compliment a lobster or crab dish.
Lemon & Tarragon Butter Sauce

1 minced shallots
2 fresh lemons, juiced
Cayenne pepper
1/4 cup wine (or cream)
1 sticks cold butter (1/4 - 1/2 lb)
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh tarragon leaves

In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Cook for 1 minute. Add the milk while whisking. Turn down heat and whisk in butter in chunks. Season with the salt and cayenne. Strain through a fine-mesh sieve if you want. Add the hot sauce, Wooster and chopped tarragon. Keep hot. It might be a bit acidic. I might go with 1 lemon only next time. Add more butter if too acidic but remember you're serving this on a rich pasta so don't worry too much. It was really nice. The tarragon and lemon really brought out the seafood.

YUMMO!

1 Leave a / Read COMMENTs:

Buttercup said...

Note to self, I have to remember to use different fresh herbs in brown butter sauces more often. MMMMM. This one did not come up on the search and I had to manually find it to remember what I did.