Lobster Crab Ravioli Soy Caramel

Lobster & Crab Ravioli w/ Soy “Caramel” Sauce

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Lobster & Crab Ravioli w/ Soy “Caramel” Sauce

Makes 4 Servings
wine WINE PAIRING
Riesling Wine, especially one from Alsace

East meets West in this unusual (and tasty) pasta dish. Sweet crab & lobster pasta served with a gingery “caramel” sauce.

Lobster & Crab Ravioli w/ Soy “Caramel” Sauce
INGREDIENTS
  • 18oz Lobster & Crab Ravioli
  • 2 tbsp White Soy Sauce
  • ¼ cup Sake
  • 3 tbsp Mirin
  • 1 tsp Granulated Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Grated Ginger
  • 3 tbsp Unsalted Butter, cut into three pats
  • ¼ cup Cooked Crab Meat
  • 1 tbsp Fresh Scallions, sliced on the bias
  • Black Pepper

DIRECTIONS

1

Bring a large pot of salted water to a boil.
2

In a small saucepan combine the sake, mirin, ginger, white soy sauce, lemon juice, and sugar. Bring the mixture to a boil and simmer to reduce it down to 3 tbsp in volume.
3

While the sauce is reducing, cook the ravioli in the boiling water.
4

Once the sauce has reduced, turn the heat down to low and slowly whisk in the butter, one pat at a time, adding the next pat as each is incorporated.
5

Add the crab meat and scallions to the sauce and gently heat just to warm the crab meat through. Add a few grinds of black pepper.
6

Toss the cooked ravioli in the sauce. Serve.

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