March 1, 2021

Lobster Ravioli in Sherry Cream Sauce

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette

Bruno’s Restaurant and Tavern, currently on Allen Avenue, has been a fixture in Portland’s Italian food scene for 40 years. A spinoff pasta company produces ravioli you can buy at grocery and specialty food stores throughout Maine. This sherry cream sauce is a recipe developed by Bruno’s founder Bob Napolitano to be spooned over Maine lobster ravioli.

Print Recipe

Makes

servings

Ingredients

1 ½ tablespoons clarified butter
1 cup sherry
1 ½ cup heavy cream
Salt and black pepper
20 –24 cooked lobster ravioli

Instructions

In a medium saucepan over medium-high heat, melt butter. Carefully add sherry and simmer until alcohol is cooked off, 3–4 minutes.
Add cream and simmer until the cream is reduced by a third, stirring so the sauce does not break. Season with salt and pepper to taste.
Spoon over hot, cooked ravioli.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.