Tomato Cream Sauce for Lobster Ravioli Recipe
This creamy tomato sauce with a hint of lobster tail is the perfect companion for fresh lobster ravioli. Combining savory tomato paste, delicate butter and garlic, and a splash of white wine, this sauce elevates your pasta into a quick, delicious dinner that’s rich and satisfying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main 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
- 1 tablespoon minced fresh chives
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the ravioli: Prepare the lobster ravioli according to the package or your preferred recipe directions. Reserve some of the pasta cooking water before draining.
- Sauté shallot and aromatics: In a wide sauté pan over medium heat, melt the butter. Add the minced shallot and cook for 3 to 5 minutes while stirring frequently until softened. Then add the minced garlic, tomato paste, and Calabrian chili paste or crushed red pepper. Cook for 30 seconds more until fragrant.
- Deglaze and add lobster: Pour in the white wine or chicken stock and scrape any browned bits off the pan surface. Allow the liquid to reduce by half. Stir in the optional cooked lobster meat, if using, and add ½ cup of the reserved pasta water.
- Add cream and thicken sauce: Reduce the heat slightly and pour in the warmed heavy cream. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 3 to 5 minutes until it slightly thickens. Season with salt and pepper to taste.
- Toss ravioli and finish: Add the cooked ravioli to the pan along with the minced fresh chives. Gently toss everything together to coat the pasta evenly in the sauce. Sprinkle generously with freshly grated Parmesan cheese and serve immediately.
Notes
- Warming the cream before adding helps prevent the sauce from separating and promotes smooth blending.
- If the sauce becomes too thick, add a bit more reserved pasta water (start with ¼ cup) to loosen it.
- Adding lobster meat is optional but enhances the lobster flavor of the sauce.
- If you don’t have fresh chives, parsley or tarragon make excellent alternatives.
