July 9, 2025
INGREDIENTS
Sauce Ingredients
2 ribs celery, chopped
2 white onions, chopped
2 carrots, chopped
Juice of 1 large lemon
Juice of 1 large orange
1 tsp black peppercorns
3 sprigs thyme
3 sprigs parsley
3 cloves garlic, smashed
2 bay leaves
1 tsp salt
1 cup Risqué Chardonnay (save the rest to drink!)
¾ cup heavy cream
2 tbsp butter
1½ tsp lemon zest (for sauce)
Ravioli Ingredients
6 uncooked lobster tails, room temp
½ cup finely chopped fennel bulb (save fronds for garnish)
2 tsp dried chervil
2 tbsp lemon juice + zest
6 cloves roasted garlic
6 tbsp butter
2 large shallots, minced
48 wonton or egg roll wrappers
Parmesan cheese, for shaving
Coarse black pepper
Salt, to taste
Risqué Ravioli
Lobster ravioli in a Chardonnay cream sauce, made for Risqué evenings
This elegant, herb-laced lobster ravioli was designed to showcase the best of our 2013 Risqué Chardonnay, a 92-point wine praised by Wine Enthusiast for its balance and boldness. Created in Mrs. Rita’s kitchen and featured in our May 2016 Wine Club, it’s a dish that’s decadent, celebratory, and rich with flavor.
Using wonton wrappers instead of pasta dough keeps it light and approachable, while the roasted garlic, fresh fennel, and poached lobster offer complexity and luxury in every bite. This is the kind of dish that turns a simple dinner into an occasion.
Why It Works with Risqué Chardonnay
Lobster + butter + cream = classic white wine match
Fennel and chervil draw out the wine’s herbal and citrusy notes
Roasted garlic + shallots deepen the savory richness
Wine in the sauce + wine in the glass = harmony
Don’t forget to pour yourself a glass while the sauce reduces—that’s Mrs. Rita’s rule.
Recipe: Risqué Ravioli with Lobster & Roasted Garlic
Yield: 4 servings
Prep Time: ~1 hour
Cook Time: 45 minutes
Pairing: 2013 Risqué Chardonnay
Roasted Garlic Prep
Brush a full bulb of garlic with olive oil, wrap in foil, and roast at 400°F for 45 minutes. Cool, then use 6 cloves.
Step-by-Step Instructions
Poach Lobster + Make Broth
– In a large pot, combine 1 gallon water, citrus juice, herbs, garlic, salt, and Risqué Chardonnay.
– Bring to a boil, reduce to a simmer, and poach lobster tails for 5 minutes.
– Remove tails, let cool, then chop meat for ravioli filling.
– Add lobster shells back to the pot and simmer to reduce.
– Strain into a clean saucepan and reduce to ~2–2.5 cups.
– Stir in cream, butter, lemon zest, and season to taste. Cover and keep warm.
Make Lobster Filling
– In a large sauté pan, melt 4 tbsp butter.
– Sauté fennel, shallots, roasted garlic until soft.
– Add chopped lobster, lemon juice, and zest. Sauté 2 more minutes, then cool.
Assemble Ravioli
– Lay out 24 wonton wrappers.
– Spoon 1 tbsp lobster filling into the center of each.
– Brush edges with water, place another wrapper on top, and press edges to seal.
– Pinch tightly to avoid bursting in water.
Cook Ravioli
– Bring salted water to a boil.
– Boil ravioli for 30–45 seconds, then drain gently.
Plate + Serve
– Place 3–6 ravioli on each plate.
– Spoon sauce over the top.
– Shave Parmesan, crack black pepper, and garnish with fennel fronds.
– Serve with crusty bread and a chilled glass of Risqué Chardonnay.
Pro Tips
Make ravioli ahead and freeze—boil directly from frozen.
Don’t skip the wine while cooking—it’s part of the fun.
Roasted garlic adds a deep, sweet umami—don’t substitute raw.
Risqué, Refined, and Ridiculously Delicious
This dish is a celebration of everything we love: great wine, beautiful food, and a little bold personality. Whether you’re celebrating a birthday, anniversary, or just a well-deserved night in—Risqué Ravioli brings the vibe.
