Tomato Cream Sauce for Lobster Ravioli Recipe

Introduction

This tomato cream sauce is a rich and flavorful companion to fresh lobster ravioli. Combining delicate seafood with a creamy, mildly spicy tomato base, it’s an elegant yet simple dish perfect for a special dinner or cozy night in.

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 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

1. Step 1: Cook the lobster ravioli according to the package or your recipe directions. Reserve some pasta water before draining.
2. Step 2: In a wide sauté pan over medium heat, melt the butter. Add the minced shallot and cook for 3 to 5 minutes, stirring often, until softened.
3. Step 3: Stir in the garlic, tomato paste, and chili paste or crushed red pepper. Cook for about 30 seconds until fragrant.
4. Step 4: Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Let it reduce by half, then add the cooked lobster meat if using, along with ½ cup of the reserved pasta water.
5. Step 5: Lower the heat slightly and pour in the warm heavy cream. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and pepper to taste.
6. Step 6: Add the cooked ravioli and chopped chives to the sauce and gently toss to coat.
7. Step 7: Serve immediately, topped with freshly grated Parmesan cheese.

Tips & Variations

• Use chicken stock instead of white wine for a milder sauce if preferred.
• Add a splash of lemon juice at the end to brighten the flavors.
• For extra heat, increase the Calabrian chili paste slightly or add more crushed red pepper.
• Freshly grated Parmesan is best for melting smoothly and enhancing flavor.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream. Cooked ravioli is best eaten fresh but can be refrigerated separately and combined with warmed sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce without lobster meat?

Yes, the lobster meat is optional. The sauce is flavorful enough on its own to complement the lobster ravioli or any stuffed pasta.

What can I substitute for Calabrian chili paste?

You can use crushed red pepper flakes in smaller amounts for a similar spicy kick. Adjust the quantity depending on your heat preference.

Tomato Cream Sauce for Lobster Ravioli Recipe

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★★★★★

4.6 from 81 reviews

A luxurious tomato cream sauce recipe perfectly paired with fresh lobster ravioli. This sauce combines butter, shallots, garlic, tomato paste, and a hint of Calabrian chili for a subtle kick. Finished with white wine, warm heavy cream, fresh chives, and parmesan, it creates a rich and velvety complement to the delicate lobster flavors in the ravioli.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lobster 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 flakes)
• 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

1. Cook Ravioli: Cook the fresh lobster ravioli according to package or recipe directions. Reserve some of the pasta cooking water for later use.
2. 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. Add minced garlic, tomato paste, and Calabrian chili paste or crushed red pepper. Cook for about 30 seconds until fragrant.
3. Deglaze and Add Lobster: Pour in the white wine and scrape any browned bits off the bottom of the pan. Allow the wine to reduce by half. Stir in the optional finely chopped cooked lobster meat. Pour in ½ cup of reserved pasta water.
4. Add Cream and Thicken Sauce: Reduce the heat slightly and add the warmed heavy cream. Bring the sauce to just below simmering and let it cook until it thickens slightly, about 3 to 5 minutes. Season with salt and pepper to taste.
5. Toss Ravioli and Finish: Add the cooked ravioli and minced fresh chives to the sauce, gently tossing to coat them in the creamy tomato sauce. Sprinkle generously with freshly grated parmesan cheese and serve immediately.

Notes

• If Calabrian chili paste is unavailable, crushed red pepper flakes make a good substitute for the chili heat.
• Warming the cream before adding prevents curdling and ensures a smooth sauce.
• Reserving pasta water helps adjust the sauce consistency to your liking.
• Freshly grated parmesan cheese provides the best flavor and texture for topping.
• Adding cooked lobster meat is optional but enhances the seafood richness of the dish.

Keywords: lobster ravioli, tomato cream sauce, seafood pasta, Italian sauce, creamy pasta sauce, Calabrian chili, easy dinner