Pink Sauce for Lobster Ravoili
This easy Pink Sauce for 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 ravioli for the easiest “fancy” dinner at home. You can even add lobster tail meat on top.
Servings: 2 people
Calories: 374kcal
Ingredients
- 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*
For Serving
- 9 ounces fresh store-bought or homemade lobster ravioli prepared according to the instructions on the package*
- fresh basil or parsley
Instructions
- 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.
Video
Notes
- Brown the shallot and garlic. Caramelizing these adds so much flavor to the sauce.
- Use parmesan reggiano. I know this is a bit of a splurge item, but it really does have the best flavor. I recommend picking up a small chunk of it and grating it with a microplane grater. The fine pieces of cheese melt seamlessly into the sauce.
- 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.
- Save some pasta water. If the sauce congeals or thickens up too much, add a small splash of pasta water to thin it out. Do not add too much or the sauce will become watery.
- Make it spicy. Add a pinch of red chili flakes or cajun seasoning.
- Add protein. Top this ravioli with sautéd shrimp or lump lobster tail meat. Most grocery stores sell 4 ounce tails you can poach in butter. The leftover shells are great for making a stock, which can be added to the sauce instead of pasta water. This will infuse the sauce with even more seafood flavor.
Nutrition
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