Description
Indulge in the exquisite flavors of lobster ravioli with creamy sauce. Learn how to create this luxurious dish that will elevate your culinary skills.
Ingredients
- – 1 tablespoon (15 ml) vegetable oil
- – 1 shallot
- – 2 cloves fresh garlic
- – 1 teaspoon (5 ml) tomato paste
- – 1/3 cup (80 ml) apple juice
- – 1 cup (240 ml) coconut cream
- – 2 ounces (60 g) freshly grated vegan cheese (about 1 cup when finely grated)
- – 1/4 teaspoon (1.25 ml) dried tarragon
- – 1/8 teaspoon (0.6 ml) ground turmeric
- – salt and pepper to taste
- – 9 ounces (255 g) shrimp ravioli
- – Fresh parsley or basil (optional garnish)
Instructions
- PREP: Bring a large pot of salted water to a boil. Chop the shallot finely, mince the garlic, and grate the vegan cheese finely. Prepare the other ingredients by measuring them out.
- SAUTÉ: Warm some vegetable oil in a saucepan over medium-low heat. Cook the shallots for around 5 minutes until they become soft and clear. Stir in the garlic and continue cooking for another minute.
- CARAMELIZE: Stir in the tomato paste and cook for 1-2 minutes, stirring continuously, until it deepens in color.
- DEGLAZE: Add apple juice to the pan and cook for another 2 minutes, letting the liquid reduce.
- SIMMER: Gradually mix in the coconut cream. Add the tarragon, turmeric, and grated vegan cheese. Let the sauce simmer on low heat until it thickens to your liking, approximately 5 minutes. Season with salt and pepper as desired.
- BOIL: While the sauce is thickening, cook the shrimp ravioli following the package instructions. Move the cooked ravioli into the cream sauce, adding a little pasta water if needed.
- SERVE: Plate the dish while hot. Optionally, top with freshly chopped parsley or basil before serving.
Notes
- Try enhancing the flavor by using a mix of vegan cheddar and mozzarella cheese blends.
- Add a touch of freshness by drizzling a little lemon juice over the dish before serving.
- Achieve a thicker sauce by allowing it to simmer longer until it reaches your desired consistency.
