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Old 12-09-2007, 04:36 PM   #1
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ISO sauce for lobster crab ravioli

I am looking for suggestions for a good sauce for lobster and crab ravioli, I purchased the ravioli from an Italian market but did not think to ask about a sauce....any suggestions???

Thanks.

Lupner

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Old 12-09-2007, 05:37 PM   #2
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I'd make a bechamel sauce first. Then, I'd season that with lemon zest, roasted garlic, and fresh tarragon. Just before service, I'd pour in a bit of sherry.
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Old 12-09-2007, 06:56 PM   #3
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Saffron-Vanilla cream sauce, or a vanilla-citrus buerre blanc would get my vote.
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Old 12-09-2007, 07:06 PM   #4
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I'd make a bechamel sauce first. Then, I'd season that with lemon zest, roasted garlic, and fresh tarragon. Just before service, I'd pour in a bit of sherry.
That sounds incredible, Vera. A friend of mine wants me to come over to try out her new pasta machine - I think this will be on the menu
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Old 12-09-2007, 07:49 PM   #5
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I would make a light roasted red pepper sauce.
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Old 12-09-2007, 08:04 PM   #6
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How about showcasing the wonderful flavor of the ravioli by serving it simply with some browned butter.
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Old 12-09-2007, 11:11 PM   #7
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How about showcasing the wonderful flavor of the ravioli by serving it simply with some browned butter.
^^ I agree.
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Old 12-10-2007, 02:13 AM   #8
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I would do a champagne cream sauce with a touch of garlic and some halved cherry tomatoes, gently squashed to get the juices into the cream. Served with freshly grated parmesan and maybe a light sprinkling of fresh dill.
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Old 12-10-2007, 04:50 AM   #9
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Garlic. Whatever you do, Garlic. Cream.
Oh, did I say Garlic?
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Old 12-10-2007, 10:54 AM   #10
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I would make a Lemon or Orange butter sauce. Melt butter in a skillet, add lemon or orange zest, toss cooked ravioli w butter mixture. Season w S&P, & sprinkle ravioli with Parmesan or Romano cheese. Add toasted walnuts or pignoli (pine nuts) to the sauce, if you wish. Garnish with freshly-chopped Italian Flat Leaf Parsley or fresh basil chiffonade.
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