You begin this impressive but easy meal with Taste of Inspirations Lobster and Shrimp Ravioli from Hannaford Markets. These are not only pretty but pretty darned tasty as well.
Next, you check out the recipe from BonAppetit magazine, page 102 and get ready to WOW your family, friends, and yourself.
Begin with Lemon Aioli sauce which you will use for dipping on the side, bread or mussel or whatever. It’s good with anything.
- 1 large egg yolk
- 1 tsp minced garlic
- 1 tsp fresh lemon juice
- 3 TBS canola oil
- 3 TBS extra virgin olive oil
- pinch or two of salt
Whisk the egg yolk with the garlic and lemon juice. While still whisking, drizzle the canola oil in and then the olive oil. Season with salt. Continue whisking until emulsified. Refrigerate until ready to use. *Can be made a day ahead but keep it well chilled.
Now the sauce…
- 2 TBS olive oil
- 1/2 a large yellow onion, chopped
- 2 tsp minced garlic
- 2 TBS tomato paste
- 1/2 cup of wine
- 1/3 cup pasta water *reserved from when you cook the ravioli
- salt and pepper to taste
Heat oil then add the onion and sauté over medium heat for 5 minutes. Add the garlic and cook one minute. Add the tomato paste and cook for another 4 minutes. Add the wine and allow to reduce for 4 minutes.
- 1 lb. mussels
- 4 sprigs fresh thyme
Heat a pan for the mussels and cook in a small amount of water until mussels open, about 8 – 10 minutes.
NOW…heat the past because it only takes 4 minutes. Reserve 1/3 of the pasta water and add to the sauce. Add the ravioli to the sauce when ready to serve and top with thyme sprigs. Serve with mussels on the side and the aioli sauce for dipping.
How easy is this recipe REALLY?! Well, Ted and I got home from an overnight mini vacation 4 hours prior to this meal. I had run 16 miles earlier in the day so a meal which required a lot of time on my feet wasn’t in the works.
I started the chopping and prepping at 5:15pm, we were done with dinner and cleaned up by 6:30 pm. It was THAT easy
Pasta, sauce and seafood. What’s your favorite recipe? An old family recipe or one you created your self?