christopher575 (christopher575) wrote,
christopher575
christopher575

I made dinner

Lobster ravioli with a pan sauce I made from half an onion chopped and cooked until browning in olive oil, to which I added three cloves of garlic, about half a teaspoon of capers, salt, pepper, and the juice of three quarters of a lemon. When it cooked down a bit, I added a little more olive oil, then deglazed the pan with a few glugs of pinot grigio. As that cooked down again, I added a little bit of dijon, and because I found it a bit tart from the lemon, some Worcestershire. When the ravioli were cooked, I fished them out of the water and tossed them around in the other pan with a sparkle of parmesan.

I was originally planning to toss the peas in the rest of the lemon juice with olive oil, salt, and pepper, but the pasta turned out more lemony than I planned, so I used balsamic in its place.

Garlic parmesan bread sticks!

I made dinner
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