Side Dish for Lobster Ravioli
Lobster ravioli with lemon sauce and arugula salad sounds like a great, not heavy dinner.
Ingredients
Lemon Sauce
- 1 lemon zest
- ½ cup lemon juice
- 3 shallots
- 1 tbsp butter
- ½ cup white wine
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- ½ cup parmesan
Arugula Salad
- 5 oz arugula
- ⅔ cup tomatoes sliced
- ½ cup parmesan
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
Instructions
Lemon Sauce
- In a skillet over medium heat, melt butter and add minced shallots.
- Cook shallots for 2-3 minutes, then squeeze in lemon juice and add lemon zest.
- Continue cooking for 2-3 minutes, before adding white wine. Stir.
- Simmer down for 2-3 minutes, then add in the remaining butter and season with salt and pepper.
- Slowly stir in the heavy cream, and mix well.
Arugula Salad
- In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste.
- Chill dressing for 15 minutes if time allows.
- Toss the arugula with the dressing on a serving platter, and add sliced tomatoes and the parmesan.
Nutrition
Serving: 1personCalories: 504kcalCarbohydrates: 15gProtein: 12gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 92mgSodium: 1037mgPotassium: 395mgFiber: 2gSugar: 10gVitamin A: 2212IUVitamin C: 27mgCalcium: 411mgIron: 1mg