Lobster Ravioli Sauce
This Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought lobster ravioli for the easiest “fancy” dinner at home. Don’t forget the wine!
- 1 Tablespoon unsalted butter
- 1 small shallot, diced finely
- 4 cloves garlic, pressed
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon salt
- fresh cracked pepper
- ¼ cup dry white wine*
- ½ cup crushed tomatoes
- 1 Tablespoon lemon juice
- zest from ½ lemon, optional
- ½ cup heavy cream*
- ¼ cup grated parmesan, plus more for serving*
- 9 ounces fresh store-bought or homemade lobster ravioli, prepared according to the instructions on the package*
- fresh basil or parsley
Review all recipe notes and instructions before beginning.
In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.
Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.
Deglaze the pan with the white white, scraping any bits off the bottom.
Add the crushed tomatoes, lemon juice, and lemon zest.
Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.
Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.
White Wine: I used Sauvignon Blanc because it is what I prefer to drink but any dry white you have on hand will do.
Heavy Cream: You have to use heavy creamy for this recipe. Half and half will result in a sauce that is too thin.
Parmesan Cheese: I recommend using parmesan reggiano for the best flavor.
Lobster Ravioli: I purchased mine at Whole Foods for around $7. It seems more cost effective and much easier to purchase pre-made lobster ravioli, but you are welcome to substitute it for homemade.
Refrigerator: Like I mentioned above, the sauce can be stored in the fridge for up to 3 days, but the ravioli is best consumed right after cooking.
Do not overheat the sauce. Once the cream and cheese have been added, avoid overheating the sauce. This will cause it to over thicken and potentially become grainy.
Serving: 1serving | Calories: 374kcal | Carbohydrates: 12g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 880mg | Fiber: 2g | Sugar: 4g