Receta Buitoni Butternut Squash Ravioli with Lobster Sage Cream Sauce
Buitoni Butternut Squash Ravioli with Lobster Sage Cream Sauce
Don't go away without entering the Buitoni Giveaway! Details at end of this post.
Oh yes my friends. Some of our favorite seafood evah. That lovely red crustation called the The Lobstah. Oh, so it's really Lobster, but something about it wants me to put an h at the end of my words where there is supposed to be an R. Just so you folks know, I shot this photo, but Grumpy, he is the one who did the styling for it. His words were, you know what goes best with Lobster? Beer he says. Well, beer may go well with lobster, but we also discovered that this delicious Butternut Squash Ravioli from Buitoni and this yummy sage cream sauce went very well with it also!
Sarah wanted to know if I would be interested in trying out a couple of their new raviolis and creating a recipe for them. There was no hesitation there! I would LOVE to! Sarah nicely treated me to 5 coupons for free pasta, a gorgeous wooden cutting board, a high quality dish towel, and an apron. All donned with the Buitoni brand name. If that wasn't enough, she sent me 6 packages each of their new ravioli flavors. One of them being the Butternut Squash Ravioli. I definitely had to make this one first as we are huge fans of butternut squash. What better to go with it for a protein than a sweet meat lobster! The lobster happened to be on sale that week at my favorite grocery store (that would be Price Chopper people!) so I grabbed some up and made this super flavorful shallot, sage, and lobster sauce to go over our ravioli. Oh me, oh my, give me the ravioli and forget the pie! We will definitely be keeping this on a regular menu. The sauce was perfect in flavor. I was in a little bit of a hurry and didn't reduce the sauce long enough for it to thicken but it was still yummy anyway. If and when you try this recipe, definitely don't be so starved that you can't wait for your sauce to thicken. Or if you are, grab a few crackers and a glass of wine and go blog surfing while you wait it out. If you love the flavors in this recipe then I hope you will try this it out, you will not be disappointed. I promise you that!
**Buitoni would like to send you some gifts like they sent me! If you would like to be entered in a drawing to win this gift package you can do the following (one entery per action and please leave me a comment here to let me know you did so).
leave a comment here on this post.
If you would like an extra entry, hop over to my post for Buitoni Chicken Marsala Ravioli with Mushroom Marsala Sauce and leave a comment there also!
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Giveaway will end on Friday July 20th, 2012 at 10 PM EST and winners will be announced on Saturday, July 21st, 2012.
Thank you Buitoni for inviting me to try out your pastas. My next ravioli recipe is coming up later this week and that one is a winner also so stay tuned! If you would like to keep up with Buitoni and their recipes, you can follow them on Facebook, Twitter, and Pinterest.
Buitoni Butternut Squash with Lobster Sage Cream Sauce
Buitoni Butternut Squash Ravioli doctored up with a creamy and delicious sauce and chunks of Sweet Lobster meat!
Ingredients
- 1 package Buitoni Butternut Squash Ravioli
- 1 shallot, chopped
- 1/2 teaspoon red pepper flakes
- 1 tablespoon butter
- 8 sage leaves - 4 chopped, 4 crispy fried in butter
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- generous pinch of red pepper flakes
- 3-1/2 cups half and half
- 3 cups lobster meat, chunked
Instructions
Fry 4 sage leaves in butter until crispy. Remove from heat. Add remaining chopped sage, shallots, brown sugar, red pepper flakes and cook until shallots are caramelized.
Stir in half and half and bring to a slow boil. Reduce heat and simmer until sauce has begun to thicken. Add lobster chunks and cook until lobster has warmed through and sauce is creamy.
While sauce is reducing, prepare ravioli according to package. Serve lobster sauce over ravioli and garnish with crispy sage.
Prep time will vary depending on how you obtain your lobster meat. Grumpy and I used freshly steamed lobster, so it took us a little bit of time to pick the meat from the shells.
Details
Prep time: 10 to 20 mins Cook time: 25 mins Total time: 30-40 mins Yield: 2 Servings