While at Trader Joe’s, I saw some lobster ravioli. Of course I snatched it up. But when I got it home, I really didn’t know what kind of sauce I should use with it. After several days of deliberation, I decided to do a cream sauce. So back to Trader Joe’s I went…
- 1 tbsp olive oil
- ½ cup mushrooms, diced
- ½ cup onions, diced
- 8 oz Marscapone cheese (in a tub)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup grated or shredded parmesan cheese
- 1 slice of provolone (this is optional, I added it to add a little bit of saltiness)
- Milk as desired
Heat olive oil in a sauce pan on low to medium heat. Once oil is heated, add mushrooms and onions. Saute until onions are translucent. Add the salt, pepper and Marscapone to the pan. Make sure you do not have a high flame or the cheese will break down. If it is low enough, the cheese will just melt into a thick cream.
Once the Marscapone has completely melted and before it starts to boil, turn off the burner. Add the parmesan and shred the slice of provolone into the sauce. Continue to stir until the cheese has completely melted. If the sauce seems to thick slowly add a little bit of milk to thin it out. You can also use heavy cream, but I find the milk works perfectly fine.
Serve immediately or in my case pour over lobster ravioli.