Oh yes my friends. Some of our favorite seafood evah. That lovely red crustation called the The Lobstah. Oh, so it’s really Lobster, but something about it wants me to put an h at the end of my words where there is supposed to be an R. Just so you folks know, I shot this photo, but Grumpy, he is the one who did the styling for it. His words were, you know what goes best with Lobster? Beer he says. Well, beer may go well with lobster, but we also discovered that this delicious Butternut Squash Ravioli from Buitoni and this yummy sage cream sauce went very well with it also!
A few weeks ago I received an email from Sarah who is a representative for Buitoni Pasta. Her email was one I was definitely not going to ignore! If you are a regular reader here, or even if just occasional, you will know that we love our pasta!
Sarah wanted to know if I would be interested in trying out a couple of their new raviolis and creating a recipe for them. There was no hesitation there! I would LOVE to! Sarah nicely treated me to 5 coupons for free pasta, a gorgeous wooden cutting board, a high quality dish towel, and an apron. All donned with the Buitoni brand name.
If that wasn’t enough, she sent me 6 packages each of their new ravioli flavors. One of them being the Butternut Squash Ravioli. I definitely had to make this one first as we are huge fans of butternut squash. What better to go with it for a protein than a sweet meat lobster! The lobster happened to be on sale that week at my favorite grocery store so I grabbed some up and made this super flavorful shallot, sage, and lobster sauce to go over our ravioli.
Oh me, oh my, give me the ravioli and forget the pie! We will definitely be keeping this on a regular menu. The sauce was perfect in flavor. I was in a little bit of a hurry and didn’t reduce the sauce long enough for it to thicken but it was still yummy anyway. If and when you try this recipe, definitely don’t be so starved that you can’t wait for your sauce to thicken. Or if you are, grab a few crackers and a glass of wine and go blog surfing while you wait it out. If you love the flavors in this recipe then I hope you will try this it out, you will not be disappointed. I promise you that!
Thank you Buitoni for inviting me to try out your pastas. My next ravioli recipe is coming up later this week and that one is a winner also so stay tuned! If you would like to keep up with Buitoni and their recipes, you can follow them on Facebook, Twitter, and Pinterest.
- 1 package Buitoni Butternut Squash Ravioli
- 1-1/2 cups half and half
- 1 shallot, chopped
- 1/2 tsp red pepper flakes
- 1 tbsp butter
- 8 sage leaves, 4 chopped, 4 crispy fried in butter
- 1/4 tsp salt
- 1 tsp brown sugar
- generous pinch of red pepper flakes, optional
- 3-1/2 cups lobster meat, chunked
- Fry 4 sage leaves in butter until crispy. Remove from heat. Add remaining chopped sage, shallots, brown sugar, red pepper flakes and cook until shallots are caramelized.
- Stir in half and half and bring to a slow boil. Reduce heat and simmer until sauce has begun to thicken. Add lobster chunks and cook until lobster has warmed through and sauce is creamy.
- While sauce is reducing, prepare ravioli according to package. Serve lobster sauce over ravioli and garnish with crispy sage.
Prep time will vary depending on how you obtain your lobster meat. Grumpy and I used freshly steamed lobster, so it took us a little bit of time to pick the meat from the shells.
Amount Per Serving: Calories: 534