Valentine's Dinner: Lobster Ravioli with Langoustines and Strawberry Lemon Mascarpone Trifle

Tomorrow is Valentines Day, so instead of going out to a restaurant, why not make these quick, delicious recipes for your sweetheart?

Lobster Ravioli with Langoustines in Creamy White Wine Garlic Sauce

This recipe is so easy it's almost like cheating, as you can purchase your favorite fresh lobster ravioli and your langoustines (which are like baby lobsters) - you just have to make the sauce!

1-2  9 oz packages of your favorite lobster ravioli (I used Trader Joes brand)

1b langoustines (you can substitute lobster, crab or shrimp. Tip: Trader Joes sells 1 lb bags of frozen langoustines for a very reasonable price, just defrost and dry well before using)

3/4 cup dry white wine

1/2 -3/4 cup of soy creamer, half and half or heavy cream

1 med tomato, chopped or 4-5 cherry tomatoes sliced in half

1 tbs extra virgin olive oil

1 tbs earth balance or butter

1/2 Tbs garlic herb butter (optional if you have any on hand, I like Kerrygold brand)

3-4 garlic cloves, chopped

3 tbs chopped Parsley

1 tsp salt or to taste

1/2 tsp fresh ground pepper

In a deep saute pan over medium heat, melt the olive oil and Earthbalance/butter and optional garlic herb butter. Add the chopped garlic and saute about 30 seconds until tender but not brown. Add the langoustines or other seafood and season with a sprinkle of salt and fresh ground pepper. Saute about one minute. Add the fresh tomato and continue cooking until it is tender. Add the wine and the soy creamer or cream, taste and add additional sprinkle of salt if needed. Add about a tablespoon of fresh parsley, reserving the rest for the finished dish. Cook the sauce 3-4 minutes until reduced and slightly thickened.

Meanwhile, in a large pot of boiling salted water, add the fresh lobster ravioli and cook just until they  float to the top. Drain or remove with a slotted spoon and add them directly to the sauce. Stir gently to combine. If the sauce is too thick add a splash more cream or some reserved pasta water. If it is too thin, cook another minute or two to reduce. Top with the remaining fresh parsley.

I like to serve the ravioli with roasted asparagus with lemon and garlic. This time, I sprinkled with asparagus with some toasted pine nuts for crunch. 

This dinner pairs nicely with a white, sparkling white or rose wine. Try a Blason de Bourgogne Crémant.

Strawberry Lemon Mascarpone Trifle

This elegant desert can be made in a snap! It is delicious and assembled in just minutes. Makes 2-3 servings in wine glasses.

6-7 medium fresh strawberries sliced (you can also use about a cup of fresh raspberries or a combination of both)
1 8oz container marscapone cheese, at room temperature
1 10 oz jar all-natural lemon curd, at room temp (Trader Joes has a good one)
1/4 cup confectioners sugar (you can also use 1-2 tbs Agave syrup)
4-5 crunchy Italian lady fingers (not the soft ones)
1/2 cup framboise (raspberry liquor) or another fruit liquor of your choosing or orange juice
3/4 mint leaves for garnish

In a small bowl, combine the softened marsacpone with the lemon curd and confectioners sugar and mix well. If you want it sweeter add  a bit more sugar than the recipe suggests.
This can be made several days ahead and kept in an air tight container in the refridgerator

Slice the strawberries legnthwise and set aside.

In a shallow dish, add the framboise and then quickly dip the lady fingers on both sides for a few seconds - don't let them get too mushy!

Assembly

In your wine glass, place a generous dollop of the lemon marscapone mixture in the bottom. Break up tha lady finger into small pieces so they fit in the glass, and sprinkle on top of the mascarpone. Top with fresh strawberries or raspberries. Repeat the layering process a few timed depending on the size of your wine glass. Finish the top layer with a dollop of marscapone and garnish with a fresh mint leaf.