Description
Discover the perfect Lobster Ravioli with Creamy Tomato Sauce recipe! Learn to create this delectable dish at home, impressing family and friends with every bite.
Ingredients
- 1 pinch kosher salt
- 9-13 oz (312 g) store-bought lobster ravioli (*Note 1)
- 1 tbsp (15 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, minced
- 2 tbsp (30 ml) minced shallot
- 15 oz (425 g) crushed tomatoes (or tomato sauce)
- 1/4 cup (60 ml) freshly grated parmesan cheese
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) chopped fresh basil (*Note 2)
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a large stock pot with about 4-5 inches of water. Sprinkle a pinch of kosher salt into the water and bring it to a gentle boil.
- Warm a skillet over medium heat, then add the butter and oil. After the butter has melted, incorporate the shallots and sauté for 4-5 minutes. Add the garlic and stir for 30 seconds until it releases its aroma.
- Lower the heat to a simmer and mix in the tomatoes. Let it cook for 15 minutes.
- Pour in the heavy cream, parmesan cheese, and basil, and let the mixture simmer for 10 minutes to thicken. Taste the sauce and season with salt and black pepper according to your preference.
- With 2-3 minutes remaining for the sauce to finish, place the lobster ravioli in the boiling water and cook for 3 minutes. Carefully remove the ravioli using a slotted spoon and combine them with the sauce, tossing gently to coat.
- Sprinkle additional parmesan cheese on top and serve.
Notes
- Melt butter with olive oil carefully to maintain a creamy sauce texture
- Sauté shallots until translucent to enhance their sweet, mild flavor
- Incorporate heavy cream slowly into the tomato sauce for a smooth consistency
