Thread: Lobster Ravioli with Champagnge Cream Sauce

jmcquown <[email protected]> wrote:

>The champagne cream sauce is as follows:
>
>3 Tbs. unsalted butter
>3Tbs. flour
>1 large shallot, peeled and finely chopped
>3/4 c. champagne
>1/2 c. heavy (whipping) cream
>salt & pepper to taste

Sounds great, but isn't this enough sauce for about twelve
servings of lobster ravioli?

Steve

"Steve Pope" <[email protected]> wrote in message
news:hf8slc$krn$[email protected]..
> jmcquown <[email protected]> wrote:
>
>>The champagne cream sauce is as follows:
>>
>>3 Tbs. unsalted butter
>>3Tbs. flour
>>1 large shallot, peeled and finely chopped
>>3/4 c. champagne
>>1/2 c. heavy (whipping) cream
>>salt & pepper to taste
>
> Sounds great, but isn't this enough sauce for about twelve
> servings of lobster ravioli?
>
> Steve



12? pretty much a cup and a half of sauce when all is said and done.

On 2009-12-03 09:13:04 -0800, "jmcquown" <[email protected]> said:

> I bought the (black & white) lobster ravioli at the meat market on
> Lady's Island. The champagne cream sauce is as follows:
>
> 3 Tbs. unsalted butter
> 3Tbs. flour
> 1 large shallot, peeled and finely chopped
> 3/4 c. champagne
> 1/2 c. heavy (whipping) cream
> salt & pepper to taste
>
> Melt butter in a medium saucepan. Add the shallot and saute over
> gentle heat for about 5 minutes until softened and golden but not
> browned. Add flour and stir and cook for 1-2 minutes. Gradually add
> the champagne. Blend in heavy cream, whisking until smooth. Bring all
> ingredients to a low simmer for another 2 minutes. Add salt & pepper
> to taste. (I might add a touch of dried basil)
>
> Jill

Ooh, that does sound tasty.
--

wintermute

On Thu, 3 Dec 2009 17:31:24 +0000 (UTC), Steve Pope wrote:

> jmcquown <[email protected]> wrote:
>
>>The champagne cream sauce is as follows:
>>
>>3 Tbs. unsalted butter
>>3Tbs. flour
>>1 large shallot, peeled and finely chopped
>>3/4 c. champagne
>>1/2 c. heavy (whipping) cream
>>salt & pepper to taste
>
> Sounds great, but isn't this enough sauce for about twelve
> servings of lobster ravioli?

It's 2 cups. I call that 4 servings.

-sw

On Thu, 3 Dec 2009 13:08:25 -0500, jmcquown wrote:

> "Steve Pope" <[email protected]> wrote in message
> news:hf8slc$krn$[email protected]..
>> jmcquown <[email protected]> wrote:
>>
>>>The champagne cream sauce is as follows:
>>>
>>>3 Tbs. unsalted butter
>>>3Tbs. flour
>>>1 large shallot, peeled and finely chopped
>>>3/4 c. champagne
>>>1/2 c. heavy (whipping) cream
>>>salt & pepper to taste
>>
>> Sounds great, but isn't this enough sauce for about twelve
>> servings of lobster ravioli?
>>
>> Steve
>
> 12? pretty much a cup and a half of sauce when all is said and done.

I stand corrected: a cup and half. 3 servings, IMO. Half a cup per
serving. i don't think that's unreasonable, but I do like a fair
amount of sauce with pasta.

-sw

"Sqwertz" <[email protected]> wrote in message
news:lt4qtn0osxan$.[email protected]..
> On Thu, 3 Dec 2009 17:31:24 +0000 (UTC), Steve Pope wrote:
>
>> jmcquown <[email protected]> wrote:
>>
>>>The champagne cream sauce is as follows:
>>>
>>>3 Tbs. unsalted butter
>>>3Tbs. flour
>>>1 large shallot, peeled and finely chopped
>>>3/4 c. champagne
>>>1/2 c. heavy (whipping) cream
>>>salt & pepper to taste
>>
>> Sounds great, but isn't this enough sauce for about twelve
>> servings of lobster ravioli?
>
> It's 2 cups. I call that 4 servings.
>
> -sw


Yep. No way it's 12 servings unless one is *really* skimpy with the sauce


Jill

On Thu, 3 Dec 2009 13:02:16 -0600, Sqwertz <[email protected]>
wrote:

>On Thu, 3 Dec 2009 17:31:24 +0000 (UTC), Steve Pope wrote:
>
>> jmcquown <[email protected]> wrote:
>>
>>>The champagne cream sauce is as follows:
>>>
>>>3 Tbs. unsalted butter
>>>3Tbs. flour
>>>1 large shallot, peeled and finely chopped
>>>3/4 c. champagne
>>>1/2 c. heavy (whipping) cream
>>>salt & pepper to taste
>>
>> Sounds great, but isn't this enough sauce for about twelve
>> servings of lobster ravioli?
>
>It's 2 cups. I call that 4 servings.
>
>-sw

Hardly... there's 1 1/4 cups of liquid and whatever liquid is in a
shallot (not much), by the time it's cooked the evaporation will knock
it down to like 1 cup, maybe less... and a portion of ravioli will
suck up at least half a cup, and a hunk or two of bread will easy suck
up the rest... I call that recipe sauce for one, a stingy amount of
sauce for one. And that's for an appetizer... for a pasta entree I
would allow a minimum of two cups of sauce per. It's obvious the east
texass dwarf is one of those cheap bastard hosts who counts the
macaronis.... one of those misers who actually gets the 3 1/2 portions
from a can of Chef Boyardee.

jmcquown <[email protected]> wrote:

>"Steve Pope" <[email protected]> wrote in message

>> Sounds great, but isn't this enough sauce for about twelve
>> servings of lobster ravioli?

>12? pretty much a cup and a half of sauce when all is said and done.

Mm. Okay. I'd consider a serving of ravioli to be no more than
6 oz. ravioli (probably more like 4) with at most 2 oz. sauce. Maybe
this is not typical though.

Steve

"brooklyn1" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 3 Dec 2009 13:02:16 -0600, Sqwertz <[email protected]>
> wrote:
>
>>On Thu, 3 Dec 2009 17:31:24 +0000 (UTC), Steve Pope wrote:
>>
>>> jmcquown <[email protected]> wrote:
>>>
>>>>The champagne cream sauce is as follows:
>>>>
>>>>3 Tbs. unsalted butter
>>>>3Tbs. flour
>>>>1 large shallot, peeled and finely chopped
>>>>3/4 c. champagne
>>>>1/2 c. heavy (whipping) cream
>>>>salt & pepper to taste
>>>
>>> Sounds great, but isn't this enough sauce for about twelve
>>> servings of lobster ravioli?
>>
>>It's 2 cups. I call that 4 servings.
>>
>>-sw
>
> Hardly... there's 1 1/4 cups of liquid and whatever liquid is in a
> shallot (not much), by the time it's cooked the evaporation will knock
> it down to like 1 cup, maybe less... and a portion of ravioli will
> suck up at least half a cup, and a hunk or two of bread will easy suck
> up the rest... I call that recipe sauce for one, a stingy amount of
> sauce for one. And that's for an appetizer... for a pasta entree I
> would allow a minimum of two cups of sauce per. It's obvious the east
> texass dwarf is one of those cheap bastard hosts who counts the
> macaronis.... one of those misers who actually gets the 3 1/2 portions
> from a can of Chef Boyardee.
>

Heehee