Yabby Ravioli Sauce
Yabby ravioli sauce is the third part to the recipe part one is pasta (here) part two is filling and assembling (here)
this recipe is for the finishing sauce, and is a lovely addition to the ravioli pillows allowing you to soak up the creamy sauce with the tender yabby tail filled ravioli pillows.
we enjoy this sauce thin but you can thicken it if you desire and change herbs to suit those available to you it goes well with sage or thyme but we have made it with rosemary and parsley.
Ingredients
1 tablespoon unsalted butter
1 shallot thinly sliced (35g)
¾ cup dry white wine (180mL)
½ cup heavy whipping cream (120mL)
1 teaspoon finely chopped fresh sage or thyme
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
- In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a boil over medium-high.
- Meanwhile, melt the butter in a large skillet over medium-high. Add the shallots. Cook, stirring often, until translucent, about 1 minute.
- Add the wine. Cook, stirring often until reduced by half.
- Whisk in the cream, sage or thyme, salt, and pepper. Cook, whisking constantly until slightly thickened, about 2 minutes. Remove from the heat.
- When the water is boiling, add the chilled ravioli. Cook stirring occasionally, until the pasta is tender, about 2 to 5 minutes. Using a slotted spoon, transfer the ravioli to the skillet with the cream sauce.
- Place the skillet over medium-high heat and return to a simmer, stirring occasionally, adding 2 to 4 tablespoons of pasta water if needed to loosen the sauce. Serve immediately.
