My tomato cream sauce is rich, buttery, and hands down the best sauce for lobster ravioli (or really ANY seafood ravioli)! We're combining garlic, butter, white wine, and fresh herbs to create a deliciously creamy sauce that just melts in your mouth. Whip it up in just minutes while your ravioli cooks for an effortlessly elegant dish!
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This creamy tomato sauce recipe doesn't skimp on flavors. It's the perfect sauce for my homemade lobster ravioli. Serve with a bright green Caesar salad and homemade garlic bread for the perfect meal.
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📖Why My Recipe Works
- Extra Lobster- What makes this recipe special is that we're adding a little extra lobster to the sauce. It's optional, but I like the extra layer of lobster flavor that it adds.
- Mild Heat- We're adding just a pinch of Calabrian chili paste, a flavorful chili that adds just a tiny bit of heat. We don't want the spice to overwhelm the light flavor of the lobster. But we also don't want a plain Jane pink sauce.
🧾Ingredient Notes
- Tomato Paste- The base of the sauce. Adds a rich and deep tomato flavor and is faster than using fresh tomatoes.
- Butter- Use unsalted butter so you have more control over the saltiness, since we're adding pasta water to the sauce (which already contains salt).
- Heavy Cream- You can also use half and half, but the sauce will be a little thinner.
- Shallot- Substitute with a small yellow or white onion if shallots aren't available.
- White Wine- Use any dry white wine. You can also use dry vermouth, chicken stock, or seafood stock.
- Lobster Meat- You can skip this and the sauce will still be flavorful, but I like adding it because it adds texture and more lobster flavor.
- Calabrian Chili Paste- Substitute with crushed red pepper or a tiny pinch of harissa paste. Don't add too much, it might overwhelm the light flavor of the ravioli.
- Fresh Chives- Substitute with fresh parsley or tarragon.
⏲️How to Make Tomato Cream Sauce
- Sauté the shallots in melted butter for 3-5 minutes or until softened. Then, add garlic, tomato paste, and chile, and cook for 30 seconds to release flavor.
- Deglaze the pan with white wine or chicken stock, scraping up any brown bits sticking on the pan.
- Let it reduce, then add the reserved pasta water and your cooked lobster.
- Warm the heavy cream before using it to make it easier to combine with the sauce. Let it simmer only slightly to prevent it from curdling, and stir until the sauce has thickened.
- Cook the ravioli according to package if using store-bought lobster ravioli, or according to recipe directions if you're making them from scratch.
- Sprinkle with parmesan cheese and toss to coat with cooked lobster ravioli while warm!
👩🏻🍳 Expert Tip
- Warm the cream in a separate saucepan over low to medium heat, just until it's heated through and not boiling.
- If the sauce is too thick, you can add more pasta water until you get the desired consistency. If it's too thin, add more heavy cream.
- This sauce isn't just for lobster. Try it with any homemade ravioli or my homemade gluten-free pasta recipe.
- Swap the wine with peppered vodka to create a vodka sauce.
- For lemon flavor, squeeze on fresh lemon juice when serving or add a little lemon zest (not juice) to the sauce.
More Lobster Ravioli Sauce Recipes
🌡️Storing Leftovers
Store tomato cream in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months. Reheat it gently on the stovetop, stirring occasionally for a creamy texture.
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📖 Recipe Card
Tomato Cream Sauce for Lobster Ravioli
This creamy lobster ravioli sauce is filled with rich, savory tomato flavor and a hint of lobster tail. Toss this decadent sauce with your favorite ravioli for a quick and easy dinner!
Servings: 4
Ingredients
- 1 pound fresh lobster ravioli
- ¼ cup butter
- 1 small shallot minced
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- ½ teaspoon calabrian chili paste or ⅓ teaspoon crushed red pepper
- 4 ounces cooked lobster meat optional, finely chopped
- ⅓ cup white wine or chicken stock
- ½ cup heavy cream warmed in the microwave or a small pan
- 1 Tablespoon minced fresh chives
- ½ cup freshly grated parmesan cheese
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Instructions
- Cook the ravioli according to package or recipe directions. Save the pasta water.1 pound fresh lobster ravioli
- Melt butter in a wide sauté pan over medium heat. Add shallot, cook for 3 to 5 minutes, stirring often. Add garlic, tomato paste, and red pepper. Cook 30 seconds, it should smell fragrant.¼ cup butter, 1 small shallot, 2 cloves garlic, 2 Tablespoons tomato paste, ½ teaspoon calabrian chili paste
- Add the white wine and scrape up any bits on the pan. Reduce by half. Add in the cooked lobster (if using) Add ½ cup of pasta water.4 ounces cooked lobster meat, ⅓ cup white wine
- Reduce the heat slightly and pour in the WARM cream. Bring to barely a simmer. Cook until slightly thickened, about 3 to 5 minutes. Season to taste for salt and pepper.½ cup heavy cream
- Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.1 Tablespoon minced fresh chives, ½ cup freshly grated parmesan cheese, 1 pound fresh lobster ravioli
Notes
- Warming the cream will help prevent the sauce from separating and allow it to blend more easily.
- If the sauce is too thick add a little of the pasta water (¼ up to start) to thin it out.
- Add lobster to the sauce for more lobster flavor, but totally optional.
- Don't have chives? Try parsley or tarragon.
Equipment
Nutrition
Calories: 329kcal | Carbs: 8g | Protein: 6g | Fat: 29g | Fiber: 1g | Sugar: 3g
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