| Lobster Ravioli in Creamy Rose Sauce | | Ingredients: | - 15oz P&S Lobster Ravioli
- 2/3 cup heavy cream
- 3 tablespoons butter
- 1/3 cup P&S Grated Pecorino Romano Cheese
- 3 tablespoons tomato bits
- 1 teaspoon dry parsley flakes
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- Bring 4 quarts of water to a boil, add ravioli and cook for 10-12 minutes stirring occasionally.
- While the ravioli are cooking, melt butter in a sauce pan over low heat. Stir in Romano cheese and parsley. Mix cream and tomato bits in a blender until a paste forms. Season with pepper or salt to taste. For added flavor, add minced seafood such as crab meat or shrimp.
- Drain ravioli and place on individual dishes, top with sauce and serve. Yields 3-4 servings.
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