Join Me for Lobster Ravioli?
Ralph Brennan Bacco Lobster Ravioli Recipe with Champagne Butter Sauce
New Orleans is a magical place. It takes root in your soul and doesn’t let go. As I continue my life journey in the city, I am reminded of unforgettable dinners. Before New Orleans, I was a simple girl, enjoying home-cooked meals, McDonald’s cheeseburger nights, and late nights at Denny’s. I have come to enjoy those things again but for several years, I was fine dining or nothing. There was one restaurant that held a special place in my heart, Bacco.
Bacco was a Brennan-owned restaurant (if you don’t know the Brennans are a local family with some of the most well-known restaurants in New Orleans), that focused on Italian cuisine. The only thing I knew about Italian food was spaghetti, Alfredo, ravioli (Chef Boyardee), and fettuccine.
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I can’t recall my first time there but what I do remember is the dish I always ordered, Lobster Ravioli with a champagne butter sauce. It was five fairly large pieces of ravioli with red and black caviar on top. I took my fork, cutting the ravioli in half, making sure to get some caviar as well. Upon my first bite, the caviar popped in my mouth as the combination of flavors made me close my eyes in delight. The subtleness of the lobster with the butter sauce was beyond anything I had enjoyed. It became my go-to order anytime I found myself at Bacco, which happened to be for my birthday.
My birthday is coming around again, September 26th, and the joy of having Lobster Ravioli has been lacking in my life. Bacco shuttered its doors well over a decade ago, along with its signature dish. It was meant to be a temporary closure but it has lasted well beyond temporary. We may never see Bacco open again but we will see its Lobster Ravioli dish.
You may be wondering, how? Well, y’all are in luck, I was fortunate enough to receive the recipe from the Ralph Brennan Group. What’s better than having a dish you love at a restaurant? Having it at home.
I enjoy recreating dishes at home and I want the same for y’all. There is nothing better than creating new stories out of old ones.
In celebration of my 38th birthday, enjoy the Bacco Lobster Ravioli*. This includes the filling, the champagne butter sauce, and how to make the ravioli from scratch.
Cheers to creating more stories from the foods and recipes that have brought us joy.
*The recipe is available to view for subscribers only. More content like this is forthcoming.