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Thread: Lobster Ravioli with Champagnge Cream Sauce

  1. #1
    jmcquown Guest

    Default Lobster Ravioli with Champagnge Cream Sauce

    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


  2. #2
    Steve Pope Guest

    Default Re: 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

  3. #3
    jmcquown Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    "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.


  4. #4
    wintermute Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    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


  5. #5
    Sqwertz Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    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

  6. #6
    Sqwertz Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    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

  7. #7
    jmcquown Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    "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


  8. #8
    brooklyn1 Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    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.



  9. #9
    Steve Pope Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce

    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

  10. #10
    Van Guest

    Default Re: Lobster Ravioli with Champagnge Cream Sauce


    "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



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