Friday, December 24, 2010

Ravioli with Lobster, Champagne and Truffle Cream Sauce

This is a great dinner party dish, very decadent and indulgent. The rich, cheesy cream sauce is flavored with Champagne and truffle oil. You may find either black or white truffle oil in your local market. What's the difference? Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffle have the strongest flavor of all the truffles and a pungent aroma. The flavor of black truffle oil is stronger and more earthy, good for sauces and meats. White, or Alba, truffles grow best in northern Italy, in the Piedmont region. White truffles have a more delicate taste and a garlicky aroma, good for risottos, pastas, and egg dishes. Just use with your favorite ravioli or tortellini pasta. Delicious!

Adapted from: Champagne and Truffle Cream Sauce, Open Source Food


1 pound cooked ravioli or tortellini

1 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon truffle oil (black or white)

1 cup Champagne

7 ounces lobster meat, chopped

1 cup freshly-grated Parmigiano-Reggiano cheese

1 teaspoon course sea salt

freshly-ground black pepper, to taste


In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.

Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.

Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.

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