Lobster Ravioli drenched in Chardonnay cream sauce

I totally ripped this from one of my girlfriend's facebook pages.
Thanks Jenny!


1 tablespoon olive oil
2 tablespoons shallots, minced
1 lemon, juiced
1 cup chardonnay wine
1/2 cup heavy cream
2 sticks (8 ounces) unsalted butter, cubed
1 tablespoon fresh parsley leaves, chopped fine
salt and white pepper to taste


Combine the shallots, lemon juice and chardonnay wine in a medium sauce pan over high heat. Bring to a boil, reduce heat to medium and simmer until liquid is reduced by half. Add the heavy cream and continue to simmer until liquid is reduced by half

Remove the simmering cream from the heat and immediately whisk in the butter cubes one at a time until fully incorporated. Stir in the parsley then season with salt and white pepper to taste.