Floating Olive Branch
Lobster Ravioli with Cayenne Cream Sauce


2 tablespoons Cayenne Pepper Infused Olive Oil 

1/2 cup yellow onion, peeled and diced 

2 garlic cloves, peeled and minced 

1/2 cup white wine 

1/2 cup vegetable or seafood broth 

2 tablespoons tomato paste 

1/2 cup heavy cream 

Sal to taste 

1 package (about 24 raviolis) lobster raviolis 

1/2 cup cooked lobster meat, chopped 

2 tablespoons fresh basil, chopped 

2 tablespoons parmesan or pecorino, grated 

Hearty pinch of Pepe e Aglio Seasoning 


Bring a large pot, filled 3/4 full with salted water, to a boil over high heat. While you’re waiting for the water to boil, heat olive oil in a large skillet over medium-high heat. Once hot, add the onion and garlic, stir to combine, and sauté until fragrant, about 2 minutes. Deglaze the pan with white wine and bring to a simmer. Simmer for 3-4 minutes or until the wine has reduced by half. Add the broth, tomato paste, and heavy cream to the skillet, whisk to combine, and bring to a simmer. Reduce heat and continue to simmer, whisking occasionally, for 5 minutes or until the sauce has thickened slightly and the onions are tender. Cook ravioli according to the instructions on the package, reducing the cook time by 1 minute (reserve 1/4 cup of pasta water in case you need to thin out your pasta sauce). Strain the raviolis and add them to your pasta sauce, tossing to coat. Divide raviolis and sauce between plates and top with lobster meat, basil, parmesan cheese, and Pepe e Aglio seasoning.