Butternut Squash Ravioli with Sage Brown Butter Sauce

Friday night Gimpy and I decided to stay in.  I did a crazy 2 hour Zumba class with the girls, and arrived home sweaty, exhausted, and ready to pass out from hunger.  Gimpy had been sick, and we had my nephew's 3rd birthday very early the next morning, so it seemed like a good idea.

I had gotten some delicious frozen butternut squash ravioli, and made sage brown butter sauce.

Sage Brown Butter Sauce
4 Tbsp Butter
8 Fresh Sage Leaves

Heat the butter over medium heat until it begins to brown.  When it begins to turn brown, about 8 minutes, I added 8 sage leaves and continued to cook for 2 more minutes.

Meanwhile, cook the ravioli until tender poofs.  The important thing to remember when cooking ravioli is to bring the water to a rolling boil, but then turn the heat down and cook them when the water is medium heat.  Also, salt the water liberally.  This is the only time you can flavor the pasta!

Pull the sage leaves out of the butter sauce and pour it on top of the ravioli.  Top with parmesan cheese and garnish with fresh sage leaves.

Date Night - Lobster Ravioli and Crab Cakes!

Last week I went to Trader Joe's, and found that they carried some packages of lobster ravioli.  I obviously had to buy it, as in my head I was already imagining cooking it up with some lobster tails and a white wine garlic butter sauce!  I stuck it in the freezer, as Spring and Summer are insanely busy seasons for me, and I didn't know when I would have a chance to make it.

Luckily for all of us, the chance came this past Wednesday for date night with Gimpy.  I stopped at Stew Leonards on my way home and picked up a couple of 3oz lobster tails and some crab cakes.  The thing that I love about seafood and fresh pasta, is that it is so simple and quick to whip up, especially with a wine sauce like this one.

As promised, I have lots of photos to walk you through it. To start, heat a large sautee pan to medium, and melt in a half a stick of butter (approximately 4 Tbsp).  Do NOT use margarine.  When the butter is nice and melted, add in 3 large cloves of garlic (pushed through your garlic press or dice finely), and cook to mix.


When the butter is all melted and the garlic is nice and golden, add your lobster tails.  Stir them around the pan and cook for 5 minutes, stirring fairly constantly.  Your lobster shells will begin to take on a reddish pink color - this is what's supposed to happen!  At this point, bring the water for your pasta to a boil.  Make sure you salt the water, as this will give your pasta a little bit of extra flavor.

Add to the pan 1 1/2 cups of white wine, either Pinot Grigio or a Sauvignon Blanc (you'll learn I hate Chardonnay and won't ever use it, even for cooking).  Once you add the wine, stir a few more times, and cover the pan.  This will steam the flavor into your lobster tails.  At this time you should go ahead and pour yourself a glass of the wine.  You should always have a glass while cooking!

When your water is boiling, add your pasta, and stir.  Now is when I poured a tablespoon of extra virgin olive oil into a small sautee pan, and brought it to medium heat.  With the pasta cooking, I added three fresh crab cakes to the pan.  Cook them for three minutes each side until they are nice and golden, and heated all the way through.  Drain your pasta and add to your lobster and sauce.  Toss to coat.

Meanwhile, set up some field greens on two small plates.  Add the crab cakes (I gave Gimpy two and kept one for myself!).  Put some cocktail sauce on the side of the crab cakes, and serve!

Now on to the main course!  Take two large plates, add some of the ravioli to each, and top with a lobster tail.  For the finishing touch, add some fresh parmesan cheese.  I love to take a vegetable peeler and shave off large pieces.

Now serve!