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
Calories: 329kcal
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
Instructions
- Cook the ravioli according to package or recipe directions. Save the pasta water.
- 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.
- 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.
- 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.
- Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.
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.
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