Lobster and Crab Ravioli with Limoncello and Fennel Cream



  • 1 tbsp olive oil
  • 1 tsp chopped shallots
  • ¼ cup julienne fresh fennel
  • 4 tbsp limoncello
  • ¼ cup lobster stock
  • ¼ cup heavy cream
  • 1 stick butter, softened
  • 3 tbsp fresh lemon juice
  • 2 Tsp chopped fresh parsley
  • 1 sprig basil

How to Make It

  1. Bring a small pot of water to a boil
  2. In a medium sauté pan, add olive oil, shallots and fennel and sauté until translucent
  3. Add limoncello and cook for 1 minute
  4. Add lobster stock and bring to a boil; add cream and reduce
  5. Whisk in softened butter, lemon juice and fresh parsley.
  6. Boil ravioli for 4 minutes, fold into sauce and plate; garnish with parsley and basil

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