Recipe by Bruno’s Restaurant founder Bob Napolitano
Lobster Ravioli in Sherry Cream Sauce
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.
1 ½ tablespoons clarified butter
1 cup sherry
1 ½ cup heavy cream
Salt and black pepper
20–24 cooked lobster ravioli
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.
No. 16 / Spring 2021