Kevin’s leftover lobster ravioli filling — enriched with clams

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Every other week, on Friday, we have a special dinner.  One of us cooks, and we choose a dish we’ve never made before, something outside our culinary comfort zone.  The other plays sommelier, and gets a nicer-than-usual bottle of wine.  Two weeks later, we switch.

Last Friday was one of those dinners, and Kevin made a ravioli filled with lobster and crab, served with a lobster sauce.  It was extraordinary.  We had a little filling left over, and I added the last of the clams from our last peck and served it over pasta.  It wasn’t as good as the first go-round, but it made a nice dinner.

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