Spuntini Ristorante—Crustacean Ravioli topped with Apricot Cream Sauce
1 package quality lobster ravioli
1 large garlic clove, grated
1/4 tsp sea salt
1/8 tsp black pepper
1 cup dry white wine (Bogle Sauv Blanc!)
3/4 cup seafood broth
1/4 cup apricot brandy
1 cup diced shrimp
1 cup diced scallops
2 T. heavy cream
Bring a large pot of salted water to boil. When ready, add the ravioli and turn off the heat. You can cover it, but do not let it boil for an extended period of time. It is okay to boil in the beginning, but when you turn off the heat, it should die down. It should cook gently in the very hot water while you prepare the sauce.
In a large, heavy saucepan, saute the garlic in the seafood broth over medium heat briefly.
Stir in the salt and pepper, then the wine. Let the wine bubble up.
Add the shrimp and scallops and let it cook about 2 minutes, then add the cream.
Taste to adjust seasonings, adding more salt if necessary.
Turn off the heat, cover and let the shrimp and scallops sit until the pasta is cooked and drained. Check the shrimp for doneness before using.
Pour over the ravioli on the plate and serve with another glass of Bogle Sauvignon Blanc or Chardonnay.
This recipe comes from the the fabulous Spuntini Ristorante in Yorkville, Canada