Tomato Cream Sauce for Lobster Ravioli Recipe
This luscious Tomato Cream Sauce for Lobster Ravioli is a rich and flavorful complement to fresh lobster ravioli. Combining a buttery shallot and garlic base with tomato paste, Calabrian chili for a hint of heat, and creamy heavy cream, this sauce is elevated with white wine, fresh chives, and Parmesan cheese. It’s a quick and elegant dish perfect for a special dinner, ready in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ravioli
- 1 pound fresh lobster ravioli
Sauce
- ¼ cup butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- ½ teaspoon Calabrian chili paste (or 1/3 teaspoon crushed red pepper)
- 4 ounces cooked lobster meat, finely chopped (optional)
- 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 to help with the sauce consistency.
- Sauté aromatics: In a wide sauté pan, melt the butter over medium heat. Add the minced shallot and cook for 3 to 5 minutes, stirring often until softened and fragrant. Stir in the minced garlic, tomato paste, and Calabrian chili paste (or crushed red pepper) and cook for 30 seconds to release their aroma.
- Deglaze and add lobster: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the pan’s surface. Let the wine reduce by half to concentrate its flavor. If using, add the finely chopped cooked lobster meat, followed by ½ cup of the reserved pasta water to keep the sauce silky.
- Incorporate cream and thicken sauce: Lower the heat slightly and pour in the warmed heavy cream. Bring the sauce to a gentle simmer, cooking for about 3 to 5 minutes until it thickens slightly. Season the sauce with salt and fresh ground pepper to your taste.
- Toss ravioli and finish: Add the cooked lobster ravioli and minced fresh chives to the sauce. Gently toss everything together to coat the pasta evenly. Serve immediately topped with the freshly grated Parmesan cheese.
Notes
- If you prefer a milder sauce, reduce or omit the Calabrian chili paste or crushed red pepper.
- White wine can be substituted with chicken stock for a non-alcoholic version.
- Warming the cream before adding it prevents curdling and helps incorporate it smoothly.
- Reserve pasta water to adjust the sauce consistency as desired.
- This sauce pairs beautifully with other filled raviolis like crab or shrimp.
