Thursday, February 16, 2012

I heart ravioli.

You probably thought I made our Valentine's Day heart-shaped lobster ravioli from scratch, didn't you?

Ha ha ha ha ha ha ha ha ha ha....... One day I will do that. But this not day.

However, the ravioli does represent why I love my neighborhood so much. Our work schedules didn't allow for a labor-intensive dinner on Tuesday night, so I walked over to Eastern Market to visit the fresh pasta counter, source of many quick and delicious weeknight meals at our place. I knew going in that I was interested in their lobster ravioli, which is typically square with orange stripes. But look! The pasta gods got cheeky! Big pink puffy hearts! Okay then.

Next I had to consider what type of sauce to make. I considered a brown butter, a lemon butter, but it finally hit me... it's Valentine's Day. Be decadent. (That's right: in this scenario, brown butter isn't decadent enough. Go with it) I happened to have lots of leftover goat cheese in the fridge from our party Saturday, and so a dream was born. A deliciously rich dream. One that made me oh so happy.

Here's the (easy!) sauce I made with ingredients I had on hand, which I might add was also delicious as a dipping sauce for steak that night. I reheated the sauce last night and it wasn't quite as good, so I'd just make what you need for dinner that night and enjoy it fresh. You could probably cut this in half if you're just cooking for two, depending on how you're using the sauce.

Goat Cheese Cream Sauce
An accompaniment for lobster ravioli, steak, and more

  • One extra-large shallot (or three small shallots)
  • Two tablespoons butter
  • 1/3 cup white wine
  • Dash of dried thyme (or better yet, fresh thyme if you have it)
  • Dash of white pepper
  • Dash of salt
  • 1 cup heavy cream
  • 3/4 of a small log of goat cheese (use the rest for your salad!)
  • Dash of smoked salt if you have it (if not, just another dash of salt to taste at the end)
  • Saute the shallots in butter until soft, being careful not to burn them, 3-4 minutes
  • Add white wine and simmer until the mixture is reduced by 2/3
  • Add a dash of dried thyme, white pepper, and salt
  • Add 1 cup of heavy cream and stir in the goat cheese
  • Reduce the sauce by half again
  • Sprinkle in some smoked salt to taste


  1. Well, that was automatically bookmarked for dinner sometime in the next month. Looks absolutely delicious!

  2. Oh. My. YUM. Sadly, M hates goat cheese, so this is getting bookmarked for a single night por moi. Looks sooooo good!

  3. YUM. This sounds amazing. And really, who makes ravioli from scratch anyway? Even the overachiever in me thinks that's crazy...although I could probably be convinced to try it if you want to get together for a pasta party some day!

  4. I totally just pinned this sauce! I'm having a new obsession with goat cheese and I actually have some that *needs* to get used. I think this look delish!

  5. Hmmm, now I think I need to head right over to Eastern Market for some of these ravioli! What a fun idea!


C'mon, make my day...

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