Butternut Squash and Pumpkin Ravioli Recommendations

Brown Butter Walnut Sauce

  • 4 tbsp butter

  • 1/2 cup chopped walnuts

  • 2 tsp maple syrup

  • salt/pepper

  1. Melt butter on low heat 8-10 mins. It will turn brown. All of the bubbles should be gone. Do NOT cook it to high.

  2. Add walnuts and maple syrup. Stir for about three minutes

  3. Add salt and pepper to taste

  4. Toss in cooked ravioli and flip until coated

  5. Serve hot!

Lobster Ravioli and Shrimp Tortelloni Recommendations:

Lemon Butter (Limoncello) Cream Sauce:

  • 4 tablespoons limoncello (or substitute with lemon juice)

  • 2 tablespoons lemon juice

  • 1 stick of salted butter (1/2 cup) cut into 1/2″ cubes

  • 1/4 cup heavy cream

  • garnish: finely chopped parsley


For Beurre Blanc:

  • 1/4 cup minced shallot

  • 1 cup white wine

  • 2 tablespoons champagne vinegar

  • 1/2 cup cold unsalted butter, cubed

  • Kosher salt

  • White pepper


Saffron Cream:

  • 2 tablespoons of melted butter spread (or melted butter)

  • 1 shallot, minced

  • 1/2 cup dry white wine

  • 2 pinches of saffron threads

  • 2 cups whipping cream

  • Cayenne pepper, to taste

  • Salt and pepper to taste

  • Fresh chives as a garnish


Citrus Chardonnay:

  • 2 tablespoons shallots, minced

  • 1 lemon, juiced (about 3 tablespoons)

  • 1 cup chardonnay wine

  • 1/2 cup heavy cream

  • 2 sticks (8 oz.) unsalted butter, cubed

  • 1 tablespoon fresh parsley leaves, chopped fine

  • Salt and white pepper to taste

Lemon Garlic Wine Sauce 

  • 2 Cloves Garlic – Crushed

  • Juice of 1 Lemon – Fresh

  • 1/2 Cup Dry White Wine*

  • 2 Tbsp Butter 

  • Salt to taste

  • Black Pepper to taste

Preparing the Wine Sauce 
In a pan on medium, add the butter and let it heat for a minute. Add crushed garlic and stir. Now add white wine and stir everything well using a whisk .Let it cook for a minute on medium flame and then reduce the heat to low. Cook the wine for about 4-5 minutes on low and then add lemon, pepper and salt. Whisk everything to a smooth consistency and drizzle over the cooked lobster ravioli or shrimp. Top with fresh  Parmesan cheese!