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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the pasta according to directions -- | 2. While waiting for the water to boil, make the sauce: | 3. Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent. | 4. Add the wine, stirring until the wine evaporates, about 3 minutes. | 5. Add the cream and saffron, lower heat and simmer. | 6. Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat. | 7. Add the cooked ravioli to the saute pan and stir to coat. | 8. Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster ravioli	2	packages		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1		minced	115.2	26.88	4.0	0.16
white wine	1/2	cup		-	-	-	-
saffron thread	2	pinches		-	-	-	-
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
cayenne pepper				-	-	-	-
salt pepper				-	-	-	-
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.