Lobster Ravioli with Saffron Cream Sauce

Don’t be surprised if, for a second, you think you’re dining at a fancy restaurant when you take one bite of this dish. We love to serve our lobster ravioli with this luxuriously rich saffron cream sauce. The saffron not only adds a golden color to the sauce, but a subtle earthy sweetness.

Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes

1 teaspoon saffron threads, crushed
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, lightly crushed
½ cup dry white wine
1 cup lobster, clam or vegetable broth
1 cup heavy cream
Two 12-count boxes Pastosa Large Round Lobster Ravioli
1 pound steamed lobster meat, coarsely chopped

1. Bring a large pot of generously salted water to a boil.
2. Place the crushed saffron in a small bowl with 1 tablespoon hot water; let bloom.
3. In a large skillet, heat 2 tablespoons of the butter and the oil over medium heat until melted. Stir in the garlic and cook, stirring occasionally until fragrant, about 2 minutes. Stir in the wine, broth and reserved saffron with liquid; bring to a boil and simmer, stirring occasionally, about 3 minutes. Whisk in the cream; cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons butter until combined; season to taste with salt. Stir in the lobster meat; cook until just heated through.
4. Meanwhile, gently add the ravioli to the boiling water, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Using a slotted spoon, carefully transfer the ravioli to the skillet, reserving ½ cup of cooking water. Gently toss with the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
5. Divide the ravioli among four shallow bowls.