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Lobster Ravioli with Saffron Sauce

From Our Kitchen


½ lb. lobster raviolis
26 oz. diced tomatoes
½ bunch swiss chard, chopped
1 small yellow onion, diced
1 Tbsp. garlic
1 red bell pepper, diced
½ cup white wine
½ cup mascarpone cheese
3 Tbsp. basil, thinly sliced
3 Tbsp. butter
pinch saffron
salt and pepper


Bring a pot of salted water to a boil. Drop raviolis in water and cook until done, about 4-6 minutes, Drain (but reserve 1 cup of pasta liquid). Toss ravioli with 1 Tbsp. butter and set aside.

Meanwhile, heat 2 Tbsp. butter in a sauce pot over medium heat. Add onions and lightly brown. Add garlic and cook for 1 minute. Add wine and cook until almost evaporated. Add tomatoes and simmer for 10 minutes. Add pasta water and red bell pepper and simmer for 10 minutes. Add swiss chard and a pinch of salt and pepper and cook until just wilted. Fold in saffron, mascarpone, raviolis, and basil. Adjust seasoning. Enjoy

Serves 2