Ravioli and I have had several steamy affairs over the years. It’s such a wonderful flavor that can be paired with all kinds of sauces, veggies, or whatever you want. That’s my kind of affair. CALM DOWN. It’s wink-wink-tongue-in-cheek so get your mind out of the gutter.
This ravioli?! OMG. It’s everything I’m currently crushing on served on one plate. It’s perfect for a summer date night at home. I had a rough night last night full of my own ridiculous nonsense of second-guessing, omg-I-suck-at-errthang, and my overall anxious-hot-mess-of-a-probably-undiagnosed-ADHD-brain, and all I wanted to do was stay under the covers indefinitely watching trashy television… but then…
I remembered I had leftover lobster ravioli in my fridge and just like that, up and at ’em. I mean really at ’em. I did laundry and cleaned a little. Instant mood lifter, this ravioli is.
So if you want to eat your emotions, this is the proper way to do it. Perhaps I should start a Master Class on that very subject. I think I will call it: ‘Don’t waste your emotional eating on some drive-thru nonsense: do it up right!’
- Do it with pasta.
- Do it with bacon.
- Do it with seafood.
- Do it with corn.
- Do it with fresh basil.
- And for heaven’s sakes do it with butter.
Line forms to the left to sign up for my class, people.
Lobster Ravioli with Bacon, Corn, Basil, and White Wine Butter
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For the ravioli:
- 13 oz lobster ravioli (I found mine at Costco)
For the sauce:
- 2 slices thick sliced bacon (diced)
- 1 shallot (very finely diced)
- 1 clove garlic (minced)
- ½ tsp lemon oil
- ¾ cup corn (from about 1 cob)
- ½ cup dry white wine (tested with Pinot Grigio)
- 4 Tbsp salted butter (cubed)
- ¾ tsp black pepper
To finish:
- 3 Tbsp fresh basil (chiffonaded)
Instructions
For the ravioli:
- Cook ravioli according to package instructions. Drain and toss with sauce.
For the sauce:
- While waiting for water to come to a boil to cook ravioli, make sauce.
- In a very large sauté pan, cook bacon over medium heat until crispy, remove bacon and set aside. Add shallot and cook for 1 minute. Add garlic and cook for 30 seconds.
- Add lemon oil and corn. Cook until heated through. Add wine, scraping up browned bits from the bottom of the pan. Cook until most of the wine has evaporated, about 2-3 minutes.
- Reduce heat to medium-low, add in butter and pepper, stirring until melted.
To finish:
- Toss ravioli with bacon and sauce until well mixed. Top with basil. Serve warm.
Notes
I thought this was very good! I made it for a girls night in. I added fresh grape tomatoes (halved) when I added the corn and also added some lemon zest and a squeeze of fresh lemon juice when I added the lemon oil. I would perhaps pull the bacon out next time to keep it’s crispyness otherwise 5 star yummyness.
Good catch with the bacon! I updated the recipe.
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