ISO sauce for lobster crab ravioli

[lupner]

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

[VeraBlue]

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.

[college_cook]

Saffron-Vanilla cream sauce, or a vanilla-citrus buerre blanc would get my vote.

[GotGarlic]

Originally Posted by VeraBlue

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

[jpmcgrew]

I would make a light roasted red pepper sauce.

[Katie E]

How about showcasing the wonderful flavor of the ravioli by serving it simply with some browned butter.

[Mac-n-Cheese!]

Originally Posted by Katie E

How about showcasing the wonderful flavor of the ravioli by serving it simply with some browned butter.

^^ I agree.

[Bilby]

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.

[suziquzie]

Garlic. Whatever you do, Garlic. Cream.
Oh, did I say Garlic?

[*amy*]

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.