Crab Ravioli in a Citrus Chardonnay Sauce

By darusts

Ingredients

• 1-15oz package of crab ravioli
• 1 T Extra Virgin Olive Oil (EVOO)
• 1 large shallot, diced (approximately 3T)
• 2 T lemon juice
• 1 1/2 cups Chardonnay wine
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 stick butter, cubed
• 1 T fresh parsley
• 1/4 cup freshly grated parmesan
• salt and white pepper to taste

Details

Servings 1
Adapted from notesfromthenelsens.blogspot.com

Preparation

Step 1

Directions:

Combine shallots, lemon juice, and Chardonnay in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add heavy cream and chicken stock and continue to simmer until liquid is reduced by half. Remove from heat and immediately whisk in butter and parmesan. Stir in parsley. Season with salt and white pepper to taste.

While sauce is simmering, bring a large pot of water to a boil. Add crab ravioli and cook for 4-5 minutes. Drain and toss with EVOO- cover and keep warm until ready to serve with sauce.

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