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Lobster Ravioli Sauce
Course:
Sauce
Cuisine:
Italian
Keyword:
ravioli sauce
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
478
kcal
Author:
Platings and Pairings
This creamy lobster ravioli sauce recipe takes less than 30 minutes to make and will bring any packaged or homemade lobster ravioli to life with its fresh flavor and creamy rich texture.
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Ingredients
15
ounce
package lobster ravioli
1
Tablespoon
olive oil
3
cloves
garlic
minced
1
shallot
minced
2
Tablespoons
tomato paste
1/2
cup
dry white wine
or dry vermouth
1 1/2
cups
heavy cream
1
Tablespoon
lemon juice
plus ½ teaspoon lemon zest
2
Tablespoons
fresh chives
minced
Salt + Pepper
to taste
1 1/2 cups cooked lobster
chopped, optional
Instructions
Bring a large pot of water to a boil for the ravioli.
Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute.
Add the tomato paste and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown, 2-3 minutes.
Add the wine and stir to combine, scraping any browned bits from the bottom of the pot.
Add the heavy cream, bring to a simmer, and reduce by about a half. This should take around 10 minutes.
While the sauce is simmering, prepare the ravioli according to the package instructions.
To the sauce, add the lemon juice and zest, chives and season with salt and pepper. Add the lobster meat, if using.
Add the ravioli to the sauce and toss gently, to combine.
Enjoy!
Notes
Try swapping the chives for tarragon or other favorite herb.
Nutrition
Calories:
478
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
39
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.2
g
|
Cholesterol:
106
mg
|
Sodium:
391
mg
|
Potassium:
415
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1736
IU
|
Vitamin C:
6
mg
|
Calcium:
85
mg
|
Iron:
2
mg