Thursday, June 09, 2011

Champagne Tomato Cream Sauce

The other day I picked up Lobster Ravioli from Costco - I love these, they come with 2 packages, and one is just enough for our family for one meal - of course if you have a bigger family or company over, you can cook both packages.

Anyway, I needed a sauce to go with the ravioli, and after some inspiration on line - I created this one.  It was lovely.
Nice flavour, but not too much - it did not over power the lobster in the ravioli at all.
I happened to have some left over champagne in the fridge, but I am sure it would be just as good with white wine too.

Champagne Tomato Cream Sauce

1 tablespoon butter
1 tablespoon olive oil
¼ cup minced red onion
1 garlic clove, minced
1 large Roma tomato, very finely diced
¾ cup champagne
½ cup half and half cream
2 tablespoons chopped fresh parsley
Parmesan cheese

In a large skillet, heat olive oil and butter over medium heat.  Add diced onion and sweat for a few minutes, when soft add garlic and sauté for another minute before adding tomato.  Salt and pepper a little bit, the salt helps draw the moisture out of the tomato and allows it to breakdown.
Sauté for 4-5 minutes, until tomato is soft and no longer in cubes, add the champagne and reduce for approximately 10 minutes but do not allow to reduce all the way, if necessary add more champagne or water.
Reduce heat to low and add the cream, stir and taste; add more salt and pepper if needed.  Remove from heat, toss with freshly cooked pasta, chopped parsley and top with freshly grated Parmesan cheese.


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