Lobster & Crab Ravioli w/ Soy “Caramel” Sauce
Makes 4 Servings
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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.
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.