Description
This luxurious Lobster Ravioli Sauce is a creamy, restaurant-quality delight made at home. Bursting with flavors of garlic, tomato paste, and white wine, this sauce perfectly complements the sweetness of lobster-stuffed pasta.
Ingredients
Units
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- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- 1 (9-ounce) package lobster ravioli, cooked
Instructions
- In a large skillet over medium heat, melt butter with olive oil.
- Add minced garlic and chopped shallot, sauté until fragrant and translucent, about 2-3 minutes.
- Stir in tomato paste and red pepper flakes (if using), cook for 1 minute.
- Deglaze with white wine, scraping up any browned bits from the pan. Simmer for 2-3 minutes.
- Lower heat and pour in the heavy cream, stirring constantly.
- Add grated Parmesan, season with salt and black pepper. Let sauce simmer for 4-5 minutes until thickened.
- Stir in chopped parsley, then gently toss in cooked lobster ravioli to coat.
- Garnish with extra parsley and serve hot.
Notes
- Use high-quality white wine for best flavor.
- Add a pinch of Old Bay seasoning for extra seafood flair.
- This sauce can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 640mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 135mg