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  • 2 ounces unsalted butter
  • 1 Tbs chopped shallots
  • 4 ounces whole chunk crabmeat
  • 2 ounces cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • salt to taste


Servings 4
Adapted from


Step 1

Using a 12-inch saute pan at medium heat, add butter, shallots and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli or pasta to the sauce and let cook together for about 1 minute before serving.

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