Notes from the Nelsens: Crab Ravioli in a Citrus Chardonnay Sauce + Taste of Tuesday Hop!

If you missed yesterday's post, you definitely want to check it out- there is a Stella & Dot giveaway you don't want to miss!

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Today, I am co-hosting Taste of Tuesday with Ashley and Jessica! This is one of my favorite blog hops (because Ashley and Jessica are the sweetest, and because it involves food, of course), so I am pumped to be a part of the party today.

I recently purchased Dungeness Crab Ravioli at Costco and adapted a sauce recipe from the back of the package. (I wasn't making that up in the Parmesan Chicken post last week- I make & adapt recipes from the back of packages all the time. It's a quick way to try something new without browsing through cook books or Pinterest for hours... but I do that too ;) )

These ravioli from Costco with this sauce recipe are deLICious! If you're a taster when you cook, like me, just trust me when I say the sauce is perfect for this dish, even though it tastes a little too citrus-y when you try it by itself. I honestly wasn't too sure about it until I tried it with the ravioli. Mmmm... was it good!

Ingredients:

1-15oz package of crab ravioli

1T Extra Virgin Olive Oil (EVOO)

1 large shallot, diced (approximately 3T)

2T lemon juice

1 1/2 cups Chardonnay wine

1/2 cup chicken stock

1/2 cup heavy cream

1 stick butter, cubed

1T fresh parsley

1/4 cup freshly grated parmesan

salt and white pepper to taste

Directions:

Combine shallots, lemon juice, and Chardonnay in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add heavy cream and chicken stock and continue to simmer until liquid is reduced by half. Remove from heat and immediately whisk in butter and parmesan. Stir in parsley. Season with salt and white pepper to taste.

While sauce is simmering, bring a large pot of water to a boil. Add crab ravioli and cook for 4-5 minutes. Drain and toss with EVOO- cover and keep warm until ready to serve with sauce.

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