We Cook! Mill’s Tavern Lobster Ricotta Ravioli, Corn, Tomatoes, Prosciutto, Sambuca Cream

Lobster Ricotta Ravioli with Roasted Corn, Cherry Tomatoes, Crispy Prosciutto, and Sambuca Cream Sauce (Serves 4):

This delicious dish combines the delicate flavors of lobster ricotta ravioli with sweet roasted corn, cherry tomatoes, salty prosciutto, and a rich Sambuca cream sauce.

INGREDIENTS:
For the Lobster Ricotta Ravioli:

● 12 pre-made lobster ricotta ravioli (3 ravioli per person; adjust based on portion size preference)

For the Sambuca Cream Sauce:

● 1 cup heavy cream

● 2 tbsp Sambuca liqueur

● 1 tbsp butter

● 1 tbsp minced garlic

● 1/4 cup grated Parmesan cheese

● Salt and pepper, to taste

For the Toppings: 

● 1 cup cherry tomatoes, halved

● 1 cup roasted corn kernels (from about 2 ears of corn, or you can use frozen corn, thawed)

● 4 slices prosciutto

● 2 tbsp olive oil

● Fresh basil leaves for garnish (optional)

INSTRUCTIONS: 

1. Prepare the Crispy Prosciutto: 

● Preheat your oven to 375°F (190°C).

● Lay the prosciutto slices on a baking sheet lined with parchment paper.

● Bake for 8-10 minutes, or until crispy. Remove from the oven and set aside to cool.

● Once cool, crumble into pieces.

2. Cook the Ravioli:

● Bring a large pot of salted water to a boil.

● Add the ravioli and cook according to package instructions (usually about 3-4 minutes for fresh ravioli).

● Drain and set aside, lightly drizzling with olive oil to prevent sticking.

3. Make the Sambuca Cream Sauce:

● In a large skillet over medium heat, melt the butter.

● Add minced garlic and sauté until fragrant, about 1-2 minutes.

● Carefully add the Sambuca liqueur and cook for 1-2 minutes to allow the alcohol to evaporate slightly.

● Add the heavy cream and bring to a gentle simmer, stirring frequently.

● Stir in the Parmesan cheese, and cook for another 2-3 minutes, until the sauce has slightly thickened.

● Season with salt and pepper to taste.

● Reduce the heat to low and add the cooked ravioli to the sauce, gently stirring to coat each piece.

4. Prepare the Roasted Corn and Cherry Tomatoes: 

● In a separate pan over medium heat, add 2 tbsp of olive oil.

● Add the cherry tomatoes and cook for 2-3 minutes, until they start to soften slightly.

● Stir in the roasted corn kernels and cook for another 2 minutes, until everything is warmed through.

5. Assembly: 

● Divide the sauced ravioli among four plates.

● Spoon the roasted corn and cherry tomato mixture over the ravioli.

● Top each plate with crumbled crispy prosciutto.

● Garnish with fresh basil leaves if desired and serve immediately.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.