Sauce for Lobster Ravioli

Course: Sauce

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 478kcal

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

1 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 1 Tablespoon olive oil in a Dutch oven or large skillet over medium heat. Add the 3 cloves garlic and 1 shallot and cook until fragrant, about 1 minute.
Add the 2 Tablespoons 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 1/2 cup dry white wine and stir to combine, scraping any browned bits from the bottom of the pot.
Add the 1 1/2 cups 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

Tip: Try swapping the chives for tarragon or other favorite herb.

Make Ahead & Storing

You can make this sauce ahead of time, so it’s ready to pour over freshly boiled ravioli come dinner time. Just let the sauce cool until it’s room temperature, then store it in an airtight container for up to 2 days. Heat on the stove in a pot over medium-low heat, whisking well until smooth and warmed through.
For longer storage, freeze your sauce by first placing plastic wrap along the top, directly against the sauce, then covering it with a lid. Freeze for up to 3 months. To use, let the sauce defrost in the refrigerator, then add to a pot and whisk over low-medium heat until it’s well incorporated and warmed through.

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