Risqué Ravioli

YIELD: 4 Servings
PAIRING: 2013 Risqué Chardonnay

Our Risqué Ravioli was featured alongside our 92 point Risqué Chardonnay for the Wine Enthusiast in May 2016. This is a delicious lobster and roasted garlic ravioli in a fennel and chervil-infused sauce.

We love to cook at Spicy Vines. We test, cook, taste, and adjust all of our recipes until we get them just right for our wine pairing. For this ravioli, we had a little extra help from Mrs. Rita. She suggests having a bottle of Risqué Chardonnay chilled and ready for drinking while you wait for the sauce to reduce.

INGREDIENTS

Sauce Ingredients
2 ribs celery, roughly chopped
2 white onions, roughly chopped
2 carrots, roughly chopped
1 large lemon, juiced
1 large orange, juiced
1 teaspoon black peppercorns
3 sprigs thyme
3 sprigs parsley
3 cloves garlic, peeled and smashed
2 bay leaves
1 tsp salt
1 cup Risqué Chardonnay (save the rest for drinking)

Ravioli Ingredients
6 lobster tails uncooked, room temperature
1/2 cup finely chopped fresh fennel bulb; save fronds and upper stems
2 tsp dried chervil
3/4 cup heavy cream
6 tbls butter
1 large lemon, zest and juice
2 large shallots minced
6 cloves roasted garlic (see Prep for roasting instructions)
48 wonton or egg roll wrappers
Parmesan cheese, shaved
Coarse black pepper ground to taste

PREP
• Zest and juice both lemons (juice from 1 lemon will be used for the sauce, juice/zest from the second lemon will be used for the ravioli).
• Juice the orange for the sauce.
• Chop celery, onions, and carrots for the sauce.
• Mince the shallots for the ravioli.
• Clip 8 small fronds of fennel and reserve for garnish. Then, finely chop 1/2 cup fennel for the ravioli.
• Brush a bulb of garlic with olive oil and roast in foil at 400F for 45 minutes. Use 6 cloves for the sauce.

METHOD

Sauce
• In a large pot, put 1 gallon of water, celery, onion, carrot, lemon juice, orange juice, peppercorn, thyme, parsley, garlic, bay leaves, white wine, and salt.
• Bring large pot to a boil, and reduce to a simmer.
• Add lobster tails, and poach for 5 minutes.
• Remove the lobster tails. When cool, remove the lobster meat, chop, and set aside for the ravioli.
• Put the tail shells back into the pot and bring to a boil. Reduce by half.
• Enjoy a glass of wine while the sauce reduces.
• Strain the remaining liquid through a fine mesh strainer into a clean saucepan and bring to a simmer.
• Simmer the saucepan until you have 2-2.5 cups of sauce remaining.
• Add the cream, 2 tablespoons butter, 1.5 teaspoons lemon zest and season to taste.
• Remove the sauce from the heat and cover

Ravioli
• In a large saute pan, melt 4 tablespoons of butter over medium heat.
• Saute the fennel, shallots, and roasted garlic until soft.
• Add the chopped lobster meat and saute for 2 minutes.
• Add the lemon juice and remaining lemon zest to the pan, stir to incorporate, and let cool.
• On a flat surface, spread out 24 won ton wrappers and add 1 tablespoon of lobster filling into the center of each ravioli.
• Brush a little water on the outer rim of the won ton and top of a wrapper.
• Press gently around the filling and firmly on the edges to create a good seal. Give them a good pinch!
• Bring a large pan of salted water to boil.
• Drop the ravioli into the boiling water and cook for 30 seconds.
• Drain ravioli.

Serving
• Plate 3 ravioli in the center of each serving plate for an appetizer or 6 for a main dish.
• Add sauce.
• Shave parmesan onto ravioli.
• Freshly grind black pepper over top.
• Garnish with small frond of fennel.
• Enjoy with crusty artisan bread and a glass of wine.

Don't forget to enjoy with a glass of 2013 Risqué Chardonnay. Make sure you have enough bottles for the sauce and for dinner.

Recipe made for Spicy Vines by Mrs. Rita's Kitchen