MM came over last night after a hard swim session, starving for carbs and protein, so I made him a quick dinner from what I had on hand. I pulled some handmade Lobster Ravioli out of the freezer and started boiling some water (I didn’t make the ravioli from scratch, it came from my favorite stand at the Divisadero Farmers Market). I decided to whip up some cream sauce to go with the delicious raviolis. I actually just winged it, but it turned out to be pretty tasty so I thought I would share it with my loyal readers.
- 1 TB butter
- 1 TB olive oil
- 1 garlic clove, chopped finely
- 1/2 cup yellow onion, sliced thinly
- 1/4 cup dry Sherry or dry white wine
- 1/2 cup heavy whipping cream
- 1 tsp chopped fresh oregano sprigs
- salt and pepper to taste
Heat a saucepan over a medium-high flame, then add butter and olive oil and swirl around the pan as it melts. Add onions and garlic and sauté for 3-4 minutes or until they get soft. Add the Sherry and continue to sauté, scraping the onions from the side of the pan. Add the cream and oregano and lower the heat to a low flame, using a whisk to stir constantly so the cream doesn’t curdle or burn. Add salt and pepper to taste and immediately pour over pasta, ravioli, fish or scallops.
If you don’t have fresh oregano, you can substitute fresh thyme. You could also use shallots instead of onions. Either way, the flavors in this sauce would go great with a creamy Chardonnay, such as Trefethen
or JAQK Cellars Pearl Handle Chardonnay
. And I certainly recommend pouring it over some Lobster Ravioli.