Lobster & Crab Ravioli w/ Soy “Caramel” Sauce
Makes 4 Servings
|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.
- 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
Bring a large pot of salted water to a boil.
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.
While the sauce is reducing, cook the ravioli in the boiling water.
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.
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.
Toss the cooked ravioli in the sauce. Serve.